Red Velvet Cheesecake Brownies

Red Velvet. Brownies. With CHEESECAKE.

Enough said.

Like seriously, these were so good, I didn’t even get to take pictures of them after cutting and placing them into cupcake liners. They were disappearing one by one into my mouth. And then I had to beg hubby to take them to work before I finished a whole tray of brownies.

red velvet cheesecake brownies

1/2 cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa butter
pinch of salt
1 tablespoon red food colouring
1 teaspoon vinegar
3/4 cup all-purpose flour
Cream cheese layer:
250 grams cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract


  1. Preheat the oven to 170 C. Grease an 8 by 8-inch baking pan and set aside.
  2. Brownie layer: Mix together melted butter and sugar using an electric mixer. Add vanilla, cocoa powder, salt, food colouring and vinegar, mixing well after each addition.
  3. Whisk in the eggs, one by one, mixing well after each addition. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, and save 1/4 cup of the batter for the top.
  4. Cheesecake layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Pour spoonfuls of the cream cheese batter on top of the brownie batter. Dollop the remaining brownie batter over the cream cheese layer. Use a knife to create swirl patterns through both brownie and cheesecake layer.
  5. Bake the brownies for 30 – 40 minutes until a skewer comes out clean. Remove to a cooling rack and allow them to cool completely before cutting.

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