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Small Batch Red Velvet Cheesecake Brownies

5 from 4 votes
Thick, fudge red velvet brownies swirled with cheesecake.
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Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings8 brownies
Calories372 kcal

Ingredients 

Cheesecake

  • 110 g cream cheese room temperature (½ c.)
  • 35 g granulated sugar (3 tbsp.)
  • ½ egg
  • 28 g heavy whipping cream room temperature (2 tbsp.)
  • 1/2 tsp. vanilla extract

Red Velvet Brownies

  • 85 g unsalted butter (6 tbsp.)
  • 135 g semi-sweet chocolate chips (¾ c.)
  • 18 g natural unsweetened cocoa powder (3 tbsp.)
  • 1 ½ egg
  • 150 g granulated sugar (¾ c.)
  • 1 tsp. red gel food dye
  • 60 g all purpose flour (½ c.)
  • ¼ tsp. salt

Instructions 

Cheesecake

  • Preheat the oven to 350°F / 175°C. Butter and line an 8x4" loaf pan with parchment paper.
  • Add the cream cheese and sugar to a small mixing bowl. Beat until the mixture is smooth.
  • Add an egg to a small bowl and whisk it up well. Add 2 tbsp. of the whisked egg to the cream cheese mixture, and set the remaining egg aside for the brownies.
  • Add in the heavy cream and vanilla. Beat until the mixture is cohesive and smooth.

Red Velvet Brownies

  • In a small microwave safe mixing bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval.
  • Once the mixture is melted and smooth, whisk in the cocoa powder.
  • To another mixing bowl add the egg, remaining whisked egg, and sugar. Vigorously whisk together the eggs and sugar until the mixture is pale and fluffy.
  • Add in the red food dye, stirring gently until well combined. If desired, add in some more for a deeper red color.
  • Add the melted chocolate mixture and mix until well combined.
  • Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the mixture just until the last streak of flour disappears.
  • Pour the brownie batter into the loaf pan, reserving ~2-3 tbsp. for swirling on top.
  • Pour the cheesecake into an even layer on top of the brownie batter. Dollop the reserved brownie batter on top of the cheesecake layer, then use a knife to gently swirl the batter into the cheesecake.
  • Bake for 35-40 minutes, until the cheesecake only slightly wobbles in the center and has started to brown on the edges. (You can also check for doneness with a thermometer: it should read at least 180F/82C)
  • Wait for the brownies to fully cool before cutting. Serve, and enjoy!

Notes

Be sure to use a metal loaf pan for the best results. Glass loaf pans do not conduct heat as well and will make your bake take much longer. You can use a 9x5 loaf pan, just be sure to check for doneness a little earlier.
Make sure your cheesecake ingredients are at room temperature to avoid having a lumpy cheesecake batter. If your cheesecake batter seems lumpy, you can pass it through a fine mesh sieve to help remove some of the lumps.
Unfortunately, the toothpick test does not work well on fudge brownies. When the brownies are perfectly done, they will still seem very raw with a toothpick. The best way to tell when the brownies are done is by checking the internal temperature. Once the internal temperature is 180F/82C, the brownies are done. Also, once the cheesecake only slightly wobbles in the center, the brownies are done. Make sure to let the brownies completely cool in the pan to room temperature before slicing into them.
Store extra red velvet cheesecake brownies in an airtight container in the fridge.

Nutrition

Serving: 1brownieCalories: 372kcalCarbohydrates: 40gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 83mgSodium: 123mgPotassium: 178mgFiber: 2gSugar: 30gVitamin A: 570IUVitamin C: 0.02mgCalcium: 39mgIron: 2mg