Homemade Red Velvet Cheesecake Brownies are decadently delicious and perfect to share with the special people in your life. They’re absolutely heavenly and so festive for the holidays (just like my brownies with cream cheese frosting_!
Like most busy parents, Mr. Juggling act and I get precious little time together during the week. After long hours at the office, and a 40 mile one way commute, he's usually exhausted at the end of the day.
Between the kids, work, my responsibilities to PTA, and lackluster attempt at keeping the house clean, I don't have much more energy myself. All day, I look forward to the 2-3 hours between when he gets home and bedtime. That's the time just for "us."
Recently, I saw a study that said 'couples who do nothing together are happier.' But it has to be the right kind of do nothing. Not the kind where we're sharing space on the couch, but both on our phones and in our own worlds. Quality time doesn't have to anything elaborate. We've found simply watching HGTV can spark fun "what if" conversations and help us reconnect.
And late at night when the kids are in bed, we are always sharing a snack. Mr. Juggling Act loves his salty snacks, while my sweet tooth always rules. My red velvet cheesecake brownies might be the one exception Mr. Juggling Act makes because these babies are so decadently delicious. Imagine the best fudge brownie you have ever had, tempered by the sweet creaminess of the cheesecake swirl. In a word - heavenly.
Red Velvet Cheesecake Brownies Shopping List
- eggs
- butter
- sugar
- vanilla extract
- unsweetened cocoa powder
- salt
- liquid or gel red food coloring
- white vinegar
- all purpose flour
- cream cheese
- chocolate chips
For some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
How to Make Red Velvet Cheesecake Brownies
- First, preheat the oven to 350-degrees F. Prepare an 8x8 baking pan with nonstick cooking spray or coconut oil; set aside.
- Next, for the brownie batter, in a large bowl, beat the eggs in an electric mixer fitted with a paddle attachments. Add in the butter, sugar, vanilla extract, flour, cocoa powder, salt, food coloring and vinegar. Mix until well combined. Transfer the mixture into the prepared pan.
- Then, to make the cheesecake swirl, beat the cream cheese until smooth. Blend in the sugar, egg yolk, and vanilla extract until smooth.
- Next, drop the cream cheese mixture by tablespoonfuls onto the brownie mixture. Use a knife to swirl the cream cheese mixture into the brownie batter. Sprinkle the chocolate chips over the top.
- Finally, bake for 28-30 minutes until a tester inserted into the center comes out clean. Cool completely before cutting.
Store leftovers in an airtight container the refrigerator for a week.
Red Velvet Cheesecake Brownies
These red velvet cheesecake brownies are perfect for a late night snack. If you love this recipe, I'd love for you to give it 5 stars!
Red Velvet Cheesecake Brownies
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Ingredients
Brownies
- 2 eggs
- ½ cup unsalted butter
- 1 cup sugar
- 2 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- pinch salt
- 1 tablespoon liquid or gel red food coloring
- ¾ teaspoon white vinegar
- ¾ cup all-purpose flour
Cheesecake swirl
- 8 oz cream cheese softened to room temperature
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350-degrees F. Prepare an 8×8 baking pan with nonstick cooking spray or coconut oil; set aside.
- For the brownie batter, in a large bowl, beat the eggs in an electric mixer fitted with a paddle attachments.
- Add in the butter, sugar, vanilla extract, flour, cocoa powder, salt, food coloring and vinegar. Mix until well combined.
- Transfer the mixture into the prepared pan.
- To make the cheesecake swirl, beat the cream cheese until smooth. Blend in the sugar, egg yolk, and vanilla extract until smooth.
- Drop the cream cheese mixture by tablespoonfuls onto the brownie mixture. Use a knife to swirl the cream cheese mixture into the brownie batter. Sprinkle the chocolate chips over the top.
- Bake for 28-30 minutes until a tester inserted into the center comes out clean. Cool completely before cutting.
- Store leftovers in the refrigerator for a week.
Nutrition
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We'll never share your email or send you spam.As I write this, I'm mourning over the fact that we ate the last two red velvet cheesecake brownies last night. Whether you make these to impress company, or just to share with your honey on the couch late at night, I hope you enjoy this recipe. And for a delicious, bite-sized cheesecake dessert, you have to try my Easy Mini Cheesecakes.
Dani says
Pinned!!! I cannot wait to make these!
Ang Paris says
Hi Dani! I hope you get a chance to make them soon!!!
Thanks for visiting 🙂
MaryLu McFall says
Getting ready to make these; I'm assuming where to add the flour since it isn't stated in the recipe. I'm sure these will turn out great. Thanks.
Ang Paris says
Hi MaryLu! So sorry about the omission. I have fixed the post.
I'd love to know how you enjoyed this recipe 🙂
Le-Anne Thomson says
Hi, the recipe doesn’t indicate the quantity of sugar for the brownie mix?
Ang Paris says
So sorry! There should 1 cup of sugar in the brownie batter. 🙂