These Red Velvet Cheesecake Brownies are rich, decadent and so perfect for Valentine’s Day! Brownie and cheesecake batter are swirled together to make a festive and impressive dessert. Indianapolis, along with many other states in the Midwest, is coping with a huge ice storm that is supposed to cover us in over an inch of ice. Unfortunately the worst of the storm is supposed to come tonight. Today the school district that I work for was actually closed! This is very surprising because we never close. Ok, hardly ever! We did close the day after the Colts won the Superbowl in 2007. There was too much celebrating here in the Circle City to have school the next day! Last night as I was eagerly watching the news, hoping for a snow day, when they finally called it-No School! 
With all this ice and wind coming our way, the chance of us losing electricity is very likely. So what does Sweet Pea need to survive the ice storm of 2011? Red velvet cheesecake brownies of course! 
Red Velvet Cheesecake Brownies
Ingredients:
- 1/2 cup butter
- 2-oz dark chocolate, coarsely chopped
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp red food coloring
- 2/3 cup all purpose flour
- 1/4 tsp salt
- 8-oz cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
Directions:
- Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
- In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
- Pour into prepared pan and spread into an even layer.
- To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
- Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
- Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.
Source: Baking Bites
Looking for more Red Velvet recipes? Check out a few of my favorites! 
Red Velvet Cupcakes with Cream Cheese Frosting
Oooh stay warm!!! Of course, those red velvet cheesecake brownies would help any situation. What’s not to love? You had me at red velvet and then you got to the cheesecake. Mmmm all around.
I’ve been wanting to try these ever since I saw the recipe on Baking Bites! You just gave me extra motivation:-)
Ohhh Christina! You are killing me with these unbelievable posts!
I am still not getting over the red velv whoopie pies—now these?! Wow—cannot wait to make them! They look phenomenal…another great option for VD!
These look amazing. I definitely bookmarked this recipe.
these look so freakin delicious… i would totally make these, maybe i will if i’m stuck at home any longer. thanks! gorgeous gorgeous pics.
this looks amazing! wow, i just cant wait to make these:)
in toronto and the news is saying we’re going to get 20-30cms (8-12 inches) of snow overnight, which means working from home tomorrow, with some baking mixed in!
Oh. My. God. I have gone to heaven! AMAZING!
These are beautiful to look at and I imagine amazingly good. I hope you have a great evening. Blessings…Mary
With a title including “red velvet”, “cheesecake”, and “brownies” and then a description including decadent this is a must try! Wow!
This could not get any more perfect. Making these soon for sure (I feel like I say that often over here).
they look gorgeous and the recipe reads so rich. thank you for sharing! such a toss on the ice!
These are so pretty and a nice twist on the traditional brownie.
Yea for grown-up snow days, right?
I love the brownies – what a great twist for Valentine’s Day.
So decadent!! They just LOOK fudgy and rich. I really like that this recipe only has a little bit of red food coloring too. I’ve seen some red velvet cake recipes that call for an entire BOTTLE of red food coloring. That can’t be good!
These are a good way to stay warm!! Gotta keep that oven running all day, right?
I love your blog..I have been reading all the different posts this morning! I can’t wait to male these brownies!!!
These look amazing! I absolutely love red velvet. I’ll definitely be trying these out for v-day.
Hi! I stumbled across your blog and I’m so glad I did! I’m from North Houston so it’s nice to find someone in a similar area. These look scrumptious!
As I sit here drinking tea and looking out over the snow, I was trying to think of something different to make for Valentine’s Day. What a great recipe. Can’t wait to try it!
A ! Those look positively sinful! I can’t wait to make some…this is definitely going in my recipe folder.
Can’t go wrong with that combination! Yum!
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Oh my word these look amazing! I will have to try these very soon! As a fellow Hoosier, I hope you stayed safe through our ice/snow storms this past week. Thanks for sharing this recipe; I have fallen in love with your blog!
No school?! Yay! That’s always nice.. Well, for kids and teachers. And these brownies are even nicer. I’ve never seen this done before. Very creative and buzzed;-)
WOW……now I am in heaven just by looking at them! My boyfriend loves both equally cheesecake and brownies, I know someone else who will be in heaven!!!
These look superb! What a great way to spend an unexpected day at home! Well done on the top 9!
I am catching the red velvet bug! Not something you see here very often in the UK. I may need to start the craze here!
these are begging me to make them! thanks for the recipe and they are gorgeous. Congrats on being on the top 9!
Woah! Another well-deserved top 9 post! This is a perfect valentine’s day project. We see a lot of red velvet cake but not a lot of red velvet bars. Thank you for sharing!! Julie
I love love those..stunning and mouthwatering photo!!!
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Let me be the first to say, “I MADE THESE last night.” So amazing! Your post moved me off the dime and right onto the kitchen counter. I even had to run to the store to make it happen and it was STILL worth it. I’m taking them with me to a Superbowl party right now. I’ve already printed multiple copies of the recipe for my friends. And, readers…in case you think you can skip the parchment step; think again. Thanks for a fabulous post, Christina!
Yea!! I am so happy you enjoyed them! Thank you so much for letting me know, I love hearing from people who have tried my recipes!
I made this recipe over the weekend, it was so easy..I just did a blogpost with pictures!! Thanks for the great recipe..this was my first time making homemade brownies!!!
Yea! I am so happy you enjoyed them!
Found you via Food Gawker and I am in love with these brownies. Aah-mazing!
My friends and I are totally going to make this soon! Though… we MAY whip up some raspberry to put in it though… >_>
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just want to let you know i found this recipe and made it for a small party, and it turned out diviiiiine.
Yea!!! Aren’t these brownies the best!? I love them!! I am sooo happy that you enjoyed them! Thanks so much for letting me know!
Wow…I have made these four times already.
The first time for Superbowl party and they went so fast that some people didn’t get to try them. I mailed the last batch to my daughter who is away at college. Needless to say they were a huge hit and so easy to make. I did not use the red food coloring due to my son is very reactive to the dyes.
Thanks so so much for posting…yum!
I love to hear it!
They are pretty amazing…I have already been asked to bring them into work again for Valentines Day!
Why do you butter the pan, then add parchment paper, then butter the paper? I’ve never heard of buttering between metal and paper, nor buttering the paper itself.
Buttering the pan holds the parchment paper in place so that it does not slide around when pouring the batter into the pan. I always add another layer of “sticking protection” by buttering the parchment and sides of the pan so that there is no sticking at all.
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I am planning on making my boyfriend red velvet brownies as a late Vday gift. I’ve been researching all over and yours seems to be the one. =]
But I was wondering, do they come out fudgy or more cake like?
The chocolate brownie part is fudgy while the cheesecake part is creamy. They are really delicious. Let me know how they turn out!
These look so good!!! I will def be trying these some time this week!
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Ironic as it, I can’t eat any part of this
but I did make them for my boyfriend for valentines and he loved them. A week later his mom requested them for her bday 
thanks for sharing!
Too bad you weren’t able to enjoy these brownies they are one of my favorites.
I am so happy that your boyfriend and his mom did though! Thanks so much for letting me know…I love to hear it! 
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Cheescake, Red Velvet Cake, and Brownies in one delicious dish! This is awesome!
These are super easy to make! Already made two batches with no trouble. Love the recipe.
Yea!!! Aren’t these brownies incredible!?
I am sooo happy that you enjoyed them! Thank you so much for letting me know, I love hearing from people who have tried my recipes!
I did this with my boyfriend as a cute date idea.
The brownies turned out delicious, they weren’t as red as these because I think we did too much chocolate but I would make them again anytime!
I am so glad that you enjoyed them!
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It looks fantastic! I will try this
I got here via stumble upon, and glad I did, these look so yummy, I have to make them!
I MADE THESE TODAY AND THEY WERE BEAUTIFUL AND MOIST..I BAKED THEM FOR MY CRAFT GROUP AND THEY LOVED THEM…THEY ARE NOT REAL SWEET… I WAS A LITTLE DISAPOINTED THAT THEY DIDNT HAVE MORE OF THAT RED VELVET TASTE..I WILL MAKE THEM AGAIN BUT NEXT TIME I WILL ADD MORE CHOCOLATE.
I am so glad that everyone in your craft group enjoyed them! If you make them again with more chocolate let me know how they turn out!
I saw your recipe a while ago and finally got to make it last night, however i decided to make them as cupcakes instead!
Unfortunately the cupcake cases bowed under the weight and they ended up spreading around the baking tray quite a bit. They lost the “cheesecake” bit but still tasted great!
Next time i will just bake a normal one i think!
Mmmm..that sounds like a great idea. Too bad they did not turn out quite right. I have lost more than one treat experimenting with recipes. I do have a red velvet cupcake recipe that you could check out.
Thanks for the recipe! Made these for Easter and they were a HUGE hit!! Already shared the recipe. deeeeeeelicious!
Thanks so much for letting me know that they were a huge hit! I love hearing from those who have tried recipes from my website!
Thanks so much for posting! This recipe was straightforward and super-delicious. I love it! One of my new favorite desserts.
You are so welcome! Thanks so much for letting me know! I love to hear from those who have tried the recipes on my site!
I tried making one of these when my wife went home. It wasn’t as good looking and as red as yours but she loved it. Thanks for this.
These are freaking amazing. Made them for my girlfriend and she went nuts. For a little extra deliciousness, after they have cooled, put them in the fridge and they will come out like a fresh cheesecake and very chewy.
Thanks so much for letting me know how they turn out for you! I am so glad that you enjoyed them!
This is definitely one of my favorite recipes!
Love this recipe
OMG. These look delicious!
wow, this looks amazing. i will try to make it and respond if it tastes as good as it looks.
WOW! WOW!….OMG…I love red velvet anything, never dreamed of brownies. Yum!
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These look DELICIOUS!!! I can’t wait to make them! But I’m having a little trouble….
The recipe list has some doubles on it. Should I ignore one of them? Or just put them all together?? Please let me know! Thank you so much!!!
If you follow the recipes written directions it should make a bit more sense. Sugar, eggs and vanilla are added into two different parts of the recipe-the brownie batter and the cheesecake batter. Hope this makes sense…let me know how it turns out for you!
i saw redvelvet and thought yay! then cheesecake and was excited to try it out. then i saw the word brownie. my mouth watered and i have been gawking at this recipe for 10 minutes. thank you for being awesome.
Hahaha…you are welcome! I hope you give them a try!
If you do, make sure you come back and let me know how they turn out for you! 
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I made these today for my husband and me. They were absolutely delicious – so moist, fudgy, and just a bunch of gooey goodness! I had one with a scoop of vanilla ice cream…talk about the ultimate sweet treat!
Yeah! I am so glad that you and your husband enjoyed them!
I bet they would be incredible alongside a scoop of ice cream! Mmmm…now I am craving one!
I am DEFINITELY making these the day i get back from my holiday (wouldn’t want to interrupt the holiday bod hard work ha) SO EXCITED NOW!!
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I can’t wait to make these!! One question: do I use unsweetened dark chocolate for baking? Or just plain ole dark chocolate? I’m searching my house to see if I have all the ingredients and the only place I have a snag is finding the right chocolate
Emily,
I just used a 70% cocoa dark chocolate and they turned out great. Let me know how they turn out for you!
These are amazing. I made these and my roommates loved them. When I was buying the cream cheese i accidentally grabbed strawberry flavored and it still turned out great.
I am so glad that you enjoyed them! Thanks so much for letting me know how they turned out! Mmmmm…I bet the flavored cream cheese would be yummy in these! I will have to try that next time I make them!
I’m gonna try these. It’s like two recipes in one….:-)
I doubled the recipe and sent my wife off to work with brownies and brought some to my coworkers. They all went NUTS for these and were disappointed we ran out. Thanks for another great recipe!!
Cheesecake…red velvet…brownies?!? Perfection at it’s finest and easy too! Very interested in making these.
easy recipe and really tasty, family loved it
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they turned out amazing!!! and such an easy recipe… i didnt even need to go grocery shopping!
Leigh,
I am so glad that you enjoyed them! Thanks for letting me know!
Hate to measure and in a hurry so a faked the brownie end with Ghiardelli mix souped up with some cocoa powder, expresso powder and a little extra oil. Doubled the recipe and also added a bag of milk chocolate chips. Used a 9×13 pan so they were thicker and needed an extra 10 minutes in the oven plus sitting with the oven off for another 10 to get the middle to set. GREAT NOVEL BROWNIES. Now my second favorite brownies after salted caramel brownies. Thanks for the inspiration! First time poster but one of my favorite food blogs.
Gary,
Sorry I did not see your comment sooner…it was sent to my spam folder and I rarely check it.
Thanks so much for letting me know how they turned out for you…I am so glad that you enjoyed them! I love the idea of the shortcut by using the brownie mix. Thanks so much for sharing!
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I made these today and they are absolutely delicious! So simple and they look just beautiful. I left mine in just two minutes too long, so the edges are just a touch dry, but they are amazing none the less. This is my new go-to recipe for dessert
Kirsten,
I am so glad that you enjoyed them!! Thanks for letting me know how they turned out for you!
This is an amazing recipe! I used dairy free butter, chocolate and cream cheese, because my daughters are allergic to milk and they were a huge success! Thank you!
Yea!!! I am so glad that you enjoyed them! Thanks for sharing the adaptation you did so your girls could enjoy them too!
I just made these last night and they are A-MAZ-ING!! Seriously bad for the calorie counter, but so good.
Bonnie,
I am so glad that you enjoyed them! Thanks for letting me know how they turned out! Everything in moderation, right!
Made these today, and wow! Theyre awesome!
Just made two 9×13 pans of these. I quadroupled your recipe and they turned out great! I mixed the 4 packages of cream cheese with egg and sugar in the food processor. It made it much quicker.
Trish,
I am so glad that you enjoyed them! Thanks for the tip about using the food processor…I will have to try it next time I make these!
I just stumbled upon this…and it looks amazing!
Those look incredible!
I stumbled upon this and decided to try this recipe, since brownies and red velvet are my favourite things. They are baking right now, and smell divine! Thank you so much!!!!
Amani,
I hope that you enjoyed them! They are definitely one of my favorite brownie recipes!
Cant wait to try these. They look Yummy!!
These were so YUMMY!!! While I love brownies and cheesecake, I was not the biggest offender of eating these wonderful, moist brownies. Good news, it make a small pan so you can make them and they are gonzo super quick so you do not continue to eat them and ruin the total diet your working on.
Thanks so much for letting me know how these turned out for you! I am so happy that you enjoyed them!
This recipe sounds amazing, but am not a fan of dark chocolate. Does the brownie part come out tasting really bitter like dark chocolate does? If so, can you recommend a another type of chocolate? Thank you so much!
Calandra,
I don’t think that it comes out too bitter. You could substitute semi-sweet chocolate chips instead if you prefer. If you give them a try I would love to know how they turn out for you!
I actually made these, which were delicious! It’s just that they didn’t turn out red because the chocolate covered it. So I would just put more food coloring into the recipe
Michelle,
Thanks so much for sharing how these brownies turned out for you! I am so glad that you enjoyed them!
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I just came across this recipe and I think I will use them to take the christmas parties. Putting green food coloring in the cream cheese will make them look so festive!
Trying to make these for a family event coming up, based on your ingredients how many bars can i expect. Just trying to figure out if i need to doube up on the items for the party….
Caleb,
This recipe makes 16 large brownies or 24 small brownies. Let me know how they turn out for you!
My two favorites fudgy and creamy cheesecake! The picture is gorgeous!
Gonna surprise my girlfriend with these tonight! Can’t wait! They look delicious!
Yummy!!! Red velvet is my favorite thing EVER This will be my new thing to bring!!!!
Hi Christina!
These brownies look amazing!
I really want to make these for a tailgate this weekend and was wondering a couple things… how do you normally store these? Do you they need to be refrigerated because of the cream cheese? Also do they last for a while or should they be baked and eaten pretty soon after? I’m trying to do all my stuff the day before since I know gameday will be crazy
Elizabeth,
This recipe makes 16 large brownies or 24 small brownies. You can definitely make them ahead of time. They keep in the refrigerator for up to 10 days. You can either serve them at room temperature or chilled. Let me know how they turn out for you!
These look INSANE. I need to make them IMMEDIATELY
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do i need to use the parchment paper ?
Sarah,
I would use the parchment paper. It just insures that the brownies don’t stick to the pan. You could try liberally greasing the pan and see how it turns out.
These were so gooooooood!! I’m so glad i ran into these. They were so easy and the ingredients were so basic (besides the dark chocolate but that only costs about $2)!! NO TWEAKING NEEDED THEY ARE SIMPLY PERFECT!! I’m a 15 year old baker at heart and when i made these my family raved about them and called me a “chef”. Little did they know how simple this recipe is!!,
Thanks Sweet Pea’s Kitchen!! Definately using these for Christmas, 
Sarah,
Yea!! I am so glad that these brownies were a hit with your family! Thanks so much for letting me know how they turned out!
I made these finally, still waiting for them to finish baking and it’s torture. Can’t wait to eat em. Smells amazing.
Joey,
I hope you enjoyed the brownies! They are one of my favorite recipes!
Little confused about the dark chocolate, what type of dark chocolate? Its not the bark chocolate is it? Please advise would love to make these for my group. thanks.
Annette,
Dark chocolate typically has cacao amounts starting at about 60 percent. It is not the same as bark chocolate. Many brands now print on the package the percentage of cocoa in the chocolate, just look for cocoa amounts of 60% and up. The higher the percentage the more rich and flavorful the chocolate flavor. My favorite dark chocolate bar to use is the Ghirardelli Bittersweet Baking Bar.
Love chocolate brownies but instead of the red food coloring I prefer to put raspberries on the top. After putting three quarters of the cheesecream part on top, sprinkle raspberries and then dot some of the leftover chocolate brownie mixture and the cream cheese.
Nadia, I love the idea of using raspberries on these brownies…I will have to try that next time I make these!
These are in the oven right now! Making them as part of our Christmas goodies this year! Thanks!
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Okay just a small question what are the amounts of the ingredients in the cream cheese mixture? Can’t wait to make these!
Sorry just figured it out haha, I guess I should wait until tomorrow morning and get some sleep before I make these!
Sharon,
I hope you enjoyed the brownies!
Do I need to refrigerate these after they cool? Just wondering because of the cheesecake topping. Thanks!
Kristin,
To serve, let them come to room temperature before serving. If you give them a try I would love to hear how they turn out! 
I would refrigerate them after they are cool if they are not devoured right away!
Made these for Christmas eve lunch today and everyone loved them! I swirled in some green food coloring gel into the cheesecake to make them “christmas-y.” Thanks for sharing!!
Rachel,
I love the idea of swirling in different colors! I will have to try that next time I make these! Thanks so much for letting me know how they turned out for you! I am so glad that you enjoyed them!
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Christina, made these today as a last indulgence before eating healthier tomorrow. Let me just say, they did not disappoint. My husband and I both loved them! I did not use the parchment paper and mine came out great. I had buttered my pan generously. I also used the Ghiradelli baking bar as you suggested, I think mine was 60%. This recipe is a keeper, will definitely make again!
So glad to hear that you enjoyed them Christy!!
I just made these today, and I baked them for about 40 minutes.Are they supposed to be fairly moist in the middle? just wondering.They look great
Hannah,
They should be moist, but not too much. When you insert the toothpick into the center to check for doneness it should have a few moist crumbs attached.
I want to make these, but I want to make sure that the recipe really calls for an 8×8 pan. Is that a typo? Will a 9×9 pan make much of a difference in the thickness and/or baking time?
Doddy,
Yes these brownies are baked in an 8X8 inch pan. Of course you can make them in a 9-inch pan. Let me know how they turn out for you!
can i sub the dark chocolate for just milk chocolate or is there no point?
Yes, you can make these with milk chocolate. If you give them a try I would love to know how they turn out!
These look so delicious, I need to make them for my family, They love red velvet and cheesecake, its the perfect combo, Thanks:)
I just made these!!! They are cooling on the rack right now…but i wanted to ask…should these just be kept out at room temp like regular brownies, or should they be refrigerated at some point because of the cheesecake part? Thanks! I cant wait to try them!!!
I would refrigerate them after they are cool if they are not devoured right away!
To serve, let them come to room temperature before serving. I hope you enjoy them! 
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Thanks so much for this recipe. I made it last night and have a couple of questions that I thought maybe you could help me out with? I used a 8×8 pyrex dish because I don’t have a metal pan that size; I used the Reynolds wrap pan lining paper with parchment on one side and foil on the other. I buttered the pyrex and the parchment as directed. I put it in the oven for 35 minutes and pulled them out when the timer went off. I assumed they were done because the cheesecake on top was getting a little bit brown. Left the pan on a cooling rack for about 2-3 hours. When I went back to check on them, the batter was totally not cooked–still oozing. I know I put the oven on 350…I should have checked them of course before I put them on the cooling rack, but I figured they were done because the cheesecake was getting brown. Should I have turned down the heat for a pyrex and kept them in longer? Do you think the parchment/foil paper made a difference? Ugh! I wanted these to turn out so badly! They look so good (and the batter tasted awesome)! Thanks in advance for any help or advice!
Laura,
I don’t have much experience baking with pyrex dishes. I do know that when you are substituting a glass baking dish for a metal baking pan, you should reduce the oven temperature by 25°F since glass bakeware cooks food faster. That being said, I am not sure why the brownies didn’t turn out. If you try making them again in a pyrex dish trying reducing the oven temperature and increasing the bake time until a toothpick inserted into the middle comes out clean.
These look so yummy! I’m going to make them for a co-workers birthday. She loves brownies and cheesecake, so she’ll get the 2 at once. Can’t wait to see how they turn out!
I hope she enjoys them! Let me know how they turn out for you!
I made these for my family and they absolutely loved them!!! I’m eating one right now while i’m typing this. One of the best desert recipe I’ve ever found. Thank you!
Thank you for the awesome Red Velvet Cheesecake Brownies!! I made the Lavender Lady version with 3 tsp. culinary English lavender. Yummy! Thanks again. Would it be Ok to use ur recipe with my alteration adding lavender, on my website for Valentine’s Day recipe? I will give u credit for original recipe . Best always, Lavender Lady ~ Diane
Diane,
Sorry I didn’t see your comment earlier, it was flagged as spam and I don’t check those comments very often. Of course you can post the recipe with your adaptations. I am so glad to hear you enjoyed them!
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Hi Christina-
Great recipe! I can’t wait to make these this weekend for a Superbowl party! I’d love to make a larger batch though (I only have pyrex baking dishes)…can you please help so I don’t ruin them?!
THANK YOU!
Jessica,
I don’t have much experience baking with pyrex dishes. That being said, glass bakeware cooks food faster so I would recommend reducing the oven temperature by 25°F. Bake until a toothpick inserted into the middle comes out clean. Let sit in the pan on a cooling rack for 20 minutes and remove from the pyrex dish (if you keep it in the dish it will continue to bake them and they will turn out dry). Hope this helps! let me know how they turn out for you!