Red Velvet Cheesecake Brownies: Fudgy & Tangy Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of chopped chocolate and chocolate chips. The chopped chocolate melts into the batter, creating pockets of fudgy goodness, while the chips provide bursts of chocolate in every bite.

If you only have chips, that works too—just chop them roughly to encourage melting.

To achieve clean, professional-looking slices, chill the brownies in the refrigerator for about 30 minutes after cooling.

This firms up the cheesecake layer, making it easier to cut. Use a sharp chef's knife and wipe it clean between each cut to prevent smearing.

Variations

• White Chocolate Swirl: Replace the semisweet chocolate chips with white chocolate chips for a sweeter, creamier contrast. The white chocolate pairs well with the tangy cheesecake and red velvet base.
• Peppermint Red Velvet: Add 1/2 teaspoon peppermint extract to the brownie batter and crush candy canes over the top before baking. This makes a festive holiday version.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for structure. The texture will be slightly more tender.
• Extra Chocolatey: Increase the chopped chocolate to 6 ounces and add an extra 1/4 cup of chocolate chips. This makes an ultra-fudgy, intensely chocolatey brownie.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before serving.

Freezer

Wrap individual brownies in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat in the microwave for 10-15 seconds, or in a 300°F oven for 5 minutes, until warm.

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cheesecake layer stays creamy when refrigerated. Bring to room temperature before serving for the best flavor and texture.

These brownies can be made up to 2 days ahead and stored in the refrigerator. They actually improve after a day as the flavors meld.

Let them come to room temperature before serving, or warm individual squares in the microwave for a few seconds to rediscover the fudgy texture.

Serving ideas

Serve these brownies as a standalone dessert or with a scoop of vanilla ice cream. The cold, creamy ice cream contrasts beautifully with the dense, fudgy brownie.

A drizzle of chocolate sauce or a sprinkle of powdered sugar can elevate the presentation for special occasions.

For a festive touch, cut the brownies into small squares and serve on a platter at parties or gatherings. They are also delicious with a cup of coffee or a glass of milk. The vibrant red swirl makes them a standout on any dessert table.

Frequently asked questions

Recipe card

Red Velvet Cheesecake Brownies: Fudgy & Tangy

Prep 20 minCook 40 minTotal 1 hServes 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 packed brown sugar
• 1/2 cup confectioners' sugar
• 3/4 cup all-purpose flour
• 1/2 cup semisweet chocolate chips
• 8 oz cream cheese, softened
• 1 large egg
• 1/4 cup granulated sugar
• 1 tsp cornstarch
• 2 tbsp sour cream
• 1 tsp vanilla extract

Instructions

1. In a saucepan over medium heat, melt the butter and cook, swirling occasionally, until it turns golden brown and smells nutty, about 5 minutes. Remove from heat and whisk in the cocoa powder, chopped chocolate, red food coloring, vanilla, and vinegar until smooth. In a large bowl, whisk the eggs, brown sugar, and confectioners' sugar until well combined. Gradually whisk in the chocolate-butter mixture. Fold in the flour and chocolate chips until just combined.
2. In a separate bowl, beat the cream cheese until smooth. Add the egg, sugar, cornstarch, sour cream, and vanilla, and beat until velvety and lump-free. Set aside.
3. 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 red velvet batter evenly in the pan. Pour the cheesecake mixture over the top and spread gently. Dollop the remaining red velvet batter over the cheesecake layer. Use a skewer or knife to drag through the batters to create marbled swirls.
4. 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 cheesecake should be set but still slightly moist in the center.
5. Let the brownies cool in the pan on a wire rack for at least 30 minutes. Then lift out using the parchment overhang and transfer to a cutting board. Slice into 16 squares. Serve warm or at room temperature.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g

Sugar

25 g

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