Red Velvet Cheesecake Brownies
Yield: 9 brownies
Total time: 1 hr. 10 min.
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Hello! I’m back again with another red velvet post for you before Valentine’s Day. This time it’s red velvet cheesecake brownies! These brownies are irresistibly thick, fudgy, and super chocolate-y. If that’s not enough to grab your attention, they also get topped with a vanilla cheesecake filling! The ultimate Valentine’s Day treat (or year round – I don’t judge!)
A couple of things to note:
1. Measuring the ingredients. My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Room temperature ingredients. The eggs and cream cheese need to be at room temperature in order to incorporate properly with each other. Take them out at least 30 min. before you start making these brownies. If you are in a rush or forget (like I often do!) you can also follow this little hack: How to get room temperature ingredients QUICKLY.
To make red velvet cheesecake brownies, you will need:
All purpose flour: for adding a little bit of structure and chewiness to the brownies.
Salt: for balancing and bringing out the sweetness of the brownies
Unsalted butter: for tenderizing and making the brownies moist. If using salted butter, just omit the salt from the recipe.
Chocolate: I use a semi sweet chocolate baking bar, but chocolate chips will work perfectly as well!
Granulated sugar: for sweetening and for trapping in moisture. We will use granulated sugar in the red velvet brownie batter and in the cheesecake topping.
Dutch process cocoa powder: for more chocolate flavor. Because we will only use a small amount, you can swap it out for natural cocoa if that is all you have on hand.
Espresso: I brew one shot of espresso to use in these brownies, but you can easily use 30 mL of hot water mixed with the appropriate amount of instant espresso in it’s place. You can not taste the espresso in these brownies, but if you are avoiding espresso for any reason, just swap it out for 30 mL of hot water!
Eggs: for binding the batter together, adding moisture, and helping get that nice crackly top! We will use eggs in both the batter and the cheesecake topping.
Vanilla: I am a huge fan of vanilla bean paste because you get to see those little bean specks in the dough. My favorite brand is Heilala vanilla bean paste. If you don’t have vanilla bean paste, vanilla extract will work perfectly as well. We will use vanilla in both the batter and the cheesecake topping.
Red food coloring: use a gel-based food coloring for the most color and best results. I use and love Americolor’s super red, which you can find here!
Cream cheese: I recommend using full fat cream cheese but you can easily swap in neufchâtel!
Do I need to use food coloring?
Nope! If you don’t have food coloring or are avoiding it for any reason, then you can feel free to just leave it out and you will still have some delicious cheesecake brownies!
How to store red velvet cheesecake brownies
Because these brownies are topped with a cheesecake topping, they do need to be stored in the fridge in order to be stored safely. These brownies will last up to one week stored in an airtight container in the fridge. For longer storage, you can freeze the brownies in an airtight container and keep them for up to three months. (Stored in the freezer means brownie sundae’s anytime you want!)
Can I double this recipe?
Yes! You can double all of the ingredients in this recipe and either bake it in two separate 8×8″ pans, or bake it all in a 9×13″ pan.
How to make red velvet cheesecake brownies:
Here’s a short video on how to make these brownies!
Tools & ingredients helpful for making this recipe:
For more product recommendations, check out this page here!
I hope you enjoy these red velvet cheesecake brownies. If you make them, I would love to see and know your thoughts! Leave a rating down below & tag me on Instagram with a picture @freshbeanbakery. Happy baking! x
Red Velvet Cheesecake Brownies
Red Velvet Brownies
- 90 g all purpose flour
- ½ tsp. salt
- 113 g unsalted butter
- 180 g semi sweet chocolate
- 200 g granulated sugar
- 2 eggs room temperature
- 20 g dutch process cocoa
- 30 mL espresso
- 1 tsp. vanilla
- ½ tbsp. red food coloring
- 226 g cream cheese room temperature
- 50 g granulated sugar
- 1 egg room temperature
- ½ tsp. vanilla
- In a small bowl, beat the cream cheese with a fork until it is smooth.
- Add in the sugar, egg, and vanilla. Beat until fully combined. Set aside.
Red Velvet Brownies
- Preheat the oven to 350°F / 175°C. Butter and line an 8×8" pan with parchment paper.
- In a medium sized saucepan, add the butter and chocolate until melted and smooth.
- Immediately whisk in the sugar.
- Whisk in the eggs until very well combined.
- Add in the cocoa, hot espresso, vanilla, and food coloring. Whisk until combined.
- Add in the flour and salt. Fold with a rubber spatula just until no flour streaks remain.
- Pour the brownie batter into your prepared pan. Top with the cheesecake mixture and swirl around with a knife. Bake for 35-40 min, or until the brownies only slightly jiggle in the pan.
- Wait until the brownies cool down to room temperature to slice. Serve, and enjoy!
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