These red velvet cheesecake swirl brownies are almost too pretty to eat. The fudgy red velvet brownies and creamy cheesecake filling are a combination that is out of this world delicious.
Red velvet is a staple when it comes to Valentine's Day desserts. The bright red color is basically the dessert mascot for the holiday. While I am normally not the biggest red velvet cake fan, these red velvet cheesecake swirl brownies have totally changed my mind!
Red Velvet Cheesecake Swirl Brownie Recipe
So, what exactly is red velvet? The bright red cake doesn't fall in the chocolate or vanilla category. It is sort of a mix between the two with a tangy flavor, thanks to a splash of vinegar. Don't let the vinegar turn you off from the recipe. You barely taste it, but it's what gives the red velvet its signature flavor.
These red velvet cheesecake swirl brownies fall closer on the scale to fudgy brownies than your typical red velvet cake. The recipe includes both oil and melted butter to give them that classic fudgy brownie taste.
The cream cheese swirl is what truly brings these brownies over the top. The cheesecake filling is super rich and decadent but not overpowering. When the brownies combine with the cream cheese swirl, the pairing makes for a combination that is sweet, tangy, and super fudgy.
Why I Love This Recipe
- High Presentation - The swirl in the brownies makes it almost too pretty to eat.
- Seasonal Favorite - The red color of the brownie makes it a perfect Valentine's Day treat.
- Combination of Flavors - The rich brownies with the creamy cheesecake filling is a perfectly balanced flavor combination.
Ingredients Needed For Red Velvet Cheesecake Swirl Brownies
See below for all the details on what you'll need to make the full recipe.
- White vinegar - A small dash gives a tangy flavor to the brownies.
- Red food dye - Use gel food dye if possible.
- Cream cheese - Keep the cream cheese at room temperature.
- Cocoa powder - Gives the brownies an undertone of chocolate flavor in the red velvet.
- Oil - Gives the brownies a rich, fudgy texture.
How To Make Red Velvet Cheesecake Swirl Brownies
- Prepare. Preheat the oven to 350 and prepare an 8x8 pan with grease or parchment. Set to the side.
- Combine ingredients. In a large bowl, combine the melted butter, oil, and sugar. Whisk in the eggs until they are light and foamy, then add in the vanilla, vinegar, and red food dye.
- Whisk in dry ingredients. Fold in the flour, cocoa powder, and salt to the wet ingredients, making sure not to overmix. Set the mixture to the side.
- Make cream cheese swirl. In a medium bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, mix together the cream cheese, sugar, egg yolk, and vanilla. Mix until light and fluffy.
- Make the swirls. Pour the brownie mixture into the prepared pan. Then, take the cream cheese mixture and dollop it right on top of the brownie batter. Use a butter knife or skewer to make the swirls, going in a back-and-forth motion.
- Bake the brownies. Place the brownies in the oven and bake for 25-30 minutes. Let the brownies cool in the pan completely before cutting.
Make-Ahead and Storage
The red velvet brownies can be made 1-2 days in advance. Keep them covered in an airtight container until you are ready to serve them. If you have any leftover red velvet brownies, you can keep them in an airtight container for 5-7 days.
The red velvet brownies can also be frozen. It is best to slice the brownies into squares and freeze them individually. Cover them in plastic wrap and store them in a bag in the freezer. The brownies will last in the freezer for 2-3 months.
Tips and Variations
- Watch The Oven - The cheesecake swirls on the brownies will brown faster than the red velvet brownies, so keep an eye on them in the oven. It is okay if they get a little color on them.
- Mix-ins - Feel free to add chocolate chips or Oreo pieces into the mix.
- Whisk Overtime - Don't skimp on the whisking when it comes to the eggs. It will make a huge difference in the texture of the brownies if they are light and fluffy.
Not at all! The food dye is purely there to make the red color shine.
Red velvet is a vanilla base with cocoa powder mixed in with a splash of vinegar. The vinegar adds a bit of tang to make the signature flavor.
A ratio of fat to flour gives their brownies a fudgy or cakey texture. Fudgy brownies have more fat than flour, while cakey brownies have more flour than fat.
Red Velvet Swirl Cheesecake Brownies
- 6 tablespoon melted butter
- ⅓ cup canola oil
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¾ tsp white vinegar
- 1 ½ teaspoon red food dye
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 8 oz block of full-fat cream cheese
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- 1 egg yolk
- Preheat the oven to 350 and prepare an 8x8 pan with parchment or grease. Set to the side.
- In a large bowl, whisk the melted butter, oil, and sugar in a bowl. Add in the eggs and whisk until the mixture is light and foamy. Add in the vanilla, vinegar, and food dye.
- Add the flour, cocoa powder, and salt to the mixture. Gently fold the dry ingredients in until fully combined. Set the batter to the side.
- Make the cheesecake swirl. In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat the cream cheese, sugar, egg yolk, and vanilla.
- Pour the brownie batter into the prepared pan. Then, dollop the creamcheese mixture on top. Use a butter knife or a long skwer to create the swirls. Go back and forth until the desired pattern is acieved.
- Bake the brownies in the oven for 25-30 minutes. Let the brownies cool completely in the pan before removing and cutting.