Fudgy Red Velvet Cheesecake Brownies Tips, FAQ & printable recipe

Tips for success

For the fudgiest texture, pull the brownies out of the oven when the center still looks slightly underdone—they will finish setting as they cool.

Use a toothpick to check; a few moist crumbs are ideal. If you prefer a firmer, more cake-like brownie, bake for an extra 5 minutes, but be careful not to dry them out.

To get clean, even slices, chill the brownies in the refrigerator for 30 minutes before cutting. Use a sharp knife and wipe it clean between cuts.

For a neater presentation, trim the edges before slicing. If you want to serve them warm, reheat individual squares in the microwave for 10–15 seconds.

Variations

• White Chocolate Chips: Swap the semisweet chocolate chips for white chocolate chips. The sweetness pairs well with the tangy cheesecake and deep chocolate base.
• Cream Cheese Frosting: After cooling, spread a layer of cream cheese frosting over the top. Use a simple mixture of cream cheese, butter, powdered sugar, and vanilla.
• Nutty Crunch: Fold 1/2 cup of chopped pecans or walnuts into the brownie batter along with the chocolate chips for added texture and flavor.
• Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the brownie batter and crush candy canes on top before baking for a festive holiday version.

Storage and make-ahead

Fridge

Store leftover brownies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving or warm briefly.

Freezer

Wrap cooled brownies tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Reheat

To reheat, microwave a brownie for 10–15 seconds until warm. For a crisp edge, warm in a 350°F (175°C) oven for 5 minutes.

Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.

To keep them moist, place a piece of bread in the container—it absorbs excess air and helps retain softness. Bring to room temperature before serving for the best flavor and texture.

These brownies can be made a day or two in advance. After cooling completely, wrap the whole block tightly in plastic wrap and store at room temperature. When ready to serve, slice and bring to room temperature. They also freeze well; see the freezer instructions below.

Serving ideas

Serve these brownies at room temperature for the best texture—the cheesecake layer softens slightly and the fudgy base becomes extra tender.

They pair beautifully with a glass of cold milk or a cup of coffee. For a special touch, dust with powdered sugar just before serving, though the marbled top is already stunning.

These brownies are rich and satisfying on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a holiday presentation, cut them into small squares and arrange on a platter. They’re guaranteed to disappear quickly.

Frequently asked questions

Recipe card

Fudgy Red Velvet Cheesecake Brownies

Prep 20 minCook 40 minRest 10 minTotal 1 h 10 minServes 16

Ingredients

• 1 cup unsalted butter
• 3 tbsp cocoa powder
• 4 oz bittersweet chocolate, chopped
• 1 tbsp red food coloring
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 3 large eggs
• 1 cup brown sugar, packed
• 1/2 cup powdered sugar
• 3/4 cup all-purpose flour
• 1/2 cup semisweet chocolate chips
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg

Instructions

1. Melt the butter in a medium saucepan over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty, about 5–7 minutes. Remove from heat and immediately whisk in the cocoa powder, chopped chocolate, red food coloring, vanilla, and vinegar until smooth. Set aside to cool slightly.
2. In a large bowl, whisk the eggs, brown sugar, and powdered sugar together until thick and pale, about 2 minutes. Pour the slightly cooled chocolate mixture into the egg mixture and whisk until fully combined. The batter will be thin and shiny.
3. Sprinkle the flour over the batter and fold with a rubber spatula until just a few streaks remain. Add the chocolate chips and fold gently until evenly distributed. Do not overmix.
4. In a separate bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the egg and beat until just combined. Do not overbeat, or the cheesecake may puff and crack.
5. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides. Spread half of the brownie batter evenly in the pan. Pour the cheesecake batter over the brownie layer and spread gently. Dollop the remaining brownie batter over the cheesecake in spoonfuls.
6. Drag a skewer or the tip of a knife through the batters in a zigzag pattern to create marble swirls. Do not over-swirl, or the layers will blur together.
7. Bake in the preheated oven for 40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The center should look just set, not wet. Remove from the oven and let cool in the pan on a wire rack for at least 10 minutes.
8. Allow the brownies to cool completely in the pan on a wire rack, about 1 hour. Once cool, use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares with a sharp knife.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

30 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.