Red Velvet Cheesecake Swirl Brownies

Red Velvet Cheesecake Swirl Brownies are made from scratch but so
easy! A rich, red velvet brownie topped with a creamy cheesecake topping
- swirled together for a dessert that is as pretty as it is delicious!

Course Dessert
Cuisine American
Keyword red velvet brownies, red velvet cheesecake
brownies, red velvet cream cheese brownies, red velvet swirl brownies 4.68 from 34 votes

Prep Time 10 minutes

Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes

Servings 9 brownies
Calories 353kcal
Author Melissa Williams

Ingredients

For the red velvet brownie layer

½ cup unsalted butter
1 cup granulated white sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
1 Tablespoon red food coloring scant
1 teaspoon vinegar
2 large eggs beaten
¾ cup all purpose flour

For the cheesecake layer

8 ounces cream cheese at room temperature
¼ cup granulated white sugar
1 large egg at room temperature
¼ teaspoon vanilla extract

Instructions
1. Preheat the oven to 375° and line an 8x8 baking dish with parchment paper or lightly spray it
with non-stick spray and set aside.
2. To a large microwave safe bowl, melt the butter then add in the sugar and stir until fully
incorporated.
½ cup unsalted butter, 1 cup granulated white sugar
 3. Add in the vanilla, cocoa powder, salt, food coloring, and vinegar. Stir until combined.
1 teaspoon vanilla extract, ¼ cup unsweetened cocoa powder, ⅛ teaspoon salt,
1 Tablespoon red food coloring, 1 teaspoon vinegar

4. Add in the beaten eggs and stir to combine.

2 large eggs

5. Fold in the flour until fully incorporated. Reserve ¼ cup of the batter and set aside. Pour the
remaining batter into the prepared pan and smooth until even.
¾ cup all purpose flour

To make the cheesecake layer

1. To a medium mixing bowl, add the softened cream cheese, sugar, egg, and vanilla and mix
with a hand mixer on medium until smooth and cream.
8 ounces cream cheese, ¼ cup granulated white sugar, 1 large egg,
¼ teaspoon vanilla extract

2. Carefully pour the cream cheese layer onto the red velvet layer and gently spread so it is even.
3. Dollop the reserve red velvet batter onto the cream cheese layer and gently swirl with a
skewer.
4. Bake for 30-35 minutes or until just golden the center is set and no longer jiggly.
5. Remove from the oven and allow to fully cool before slicing.

Notes
Start with room temperature eggs and cream cheese for the best results.

Store leftovers covered in the fridge for up to a week. 

Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 12g |
Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium:
139mg | Potassium: 110mg | Fiber: 1g | Sugar: 29g | Vitamin A: 744IU | Calcium: 42mg | Iron: 1mg

Red Velvet Cheesecake Swirl Brownies https://www.persnicketyplates.com/red-velvet-cheesecake-swirl-brownies-easy-from-

scratch/