Red Velvet Cheesecake Brownies

Indulge in these decadent red velvet cheesecake brownies. They're perfect for date night, dinner parties, or whenever you need to satisfy your sweet tooth.

Red Velvet Cheesecake Brownies Ingredients

These are the ingredients you'll need to make this bakery-worthy red velvet brownie recipe:

• Sugar: These red velvet cheesecake brownies start with a cup of white sugar. You'll need more white sugar for the cream cheese filling.
• Butter: Beat a stick of melted butter with the first cup of sugar.
• Cocoa powder: Unsweetened cocoa powder gives the brownies their chocolatey flavor.
• Food coloring: You can omit the red food coloring if you like, but your brownies won't have the signature red velvet hue.
• Vanilla: Vanilla extract enhances the flavors of both the brownies and the filling.
• Vinegar: White vinegar adds a hint of acidity.
• Salt: A pinch of salt enhances the overall flavor of the red velvet brownies.
• Eggs: You'll need two eggs for the brownies and one egg for the filling.
• Flour: All-purpose flour gives the brownies structure.
• Cream cheese: A cream cheese filling takes these decadent red velvet brownies over the top.

How to Make Red Velvet Cheesecake Brownies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make red velvet cheesecake brownies:

1. Make the brownie batter according to the recipe.
2. Set aside ¼ cup of batter, then pour the rest of the batter into a prepared baking dish.
3. Make the cream cheese filling according to the recipe.
4. Dollop the filling over the batter. Drizzle the reserved batter over the dollops.
5. Drag a knife or skewer through the batter and filling to create swirls.
6. Bake the brownies, cool, and cut into pieces.

How to Store Red Velvet Cheesecake Brownies

Store the red velvet cheesecake brownies in a shallow, airtight container in the refrigerator for up to one week.

Can You Freeze Red Velvet Cheesecake Brownies?

Yes! Wrap the brownies tightly in storage wrap and aluminum foil. Freeze for up to two months. Thaw in the refrigerator.

Allrecipes Community Tips and Praise

"Easily one of my all-time favorite recipes," says symm. "Perfect amount of chocolate to cream cheese, didn't need to make any changes at all!!"

"Amazing," raves Nicole Williams. "First time making red velvet and it was easy. I doubled the recipe and baked in a 13x9-inch pan for about 50 minutes. I used only egg yolks in the cream cheese layer and it was thick and creamy. Definitely a keeper!"

"Delightful dense brownies, beautiful appearance," according to minaayindra. "This was my husband's Valentine's gift. Yes, it's that good! Fair warning, don't overcook — this is one dish that's easy to dry out."

Editorial contributions by Corey Williams