Red Velvet Cheesecake Brownies

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

Yield: 16 large brownies or 24 smaller brownies

Ingredients:

1/2 cup unsalted butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon 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! :D

 Red Velvet Cupcakes with Cream Cheese Frosting

 Red Velvet Cake Balls

 Red Velvet Cake Roll

 Red Velvet Whoopie Pies

280 Responses to “Red Velvet Cheesecake Brownies”

  1. #
    151
    Jenny — February 4, 2012 @ 6:40 pm

    I featured these in a Valentine’s Day dessert collection today! They look amazing!

    http://daysofchalkandchocolate.blogspot.com/2012/02/17-valentines-day-desserts.html

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    152
    Stuart B. — February 6, 2012 @ 2:44 am

    I followed the recipe exactly and it was fantastic! Made it for Super Bowl Sunday and it was a hit.

  4. Pingback: Red Velvet Cream Cheese Brownies | Happy When Not Hungry

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    Lindsey — February 6, 2012 @ 7:31 pm

    I did something wrong. The bottom and top cooked but the middle part (top layer of brownie) just wouldn’t cook. It stayed soggy even though I cooked it for 20 extra minutes.. I had to take it out because the sides and bottom were being overcooked. Thanks for the recipe.. too bad I’m a terrible cook! ha!

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  7. #
    154
    Annie — February 8, 2012 @ 3:06 pm

    I found this recipe from pinterest.com and had to make them, your photo is so enticing. I have a block about baking. I am a fair cook and can follow/modify recipes successfully. Except when it comes to baking! Doh! But I keep trying and this recipe looked doable and come on, red velvet, cheese cake, brownies!

    They are as delicious tasting as they look. I feel so accomplished, maybe I can learn to bake, thanks to your recipe :-) Some thoughts…

    1. I used kosher sea salt and I think it gave the brownies a bit too strong a salt taste. I would use table salt next time or slightly less sea salt.
    2. The top of the brownies were brown, and not the creamy white depicted in the picture. I cooked them for 40 minutes and that was the correct time needed, because I checked them at 35 minutes and the toothpick inserted in the middle was still wet. It did not effect the flavor at all.
    3. My swirls were not as red as shown in the pic either. Maybe I need to swirl more of the brownie mix to the top.
    4. I did refrigerate the brownies after they cooled, however, I feel they taste better at room temperature.
    5. I thought the brownies were more cake-like, a very dense cake, rather than fudgey. I prefer cakey brownies, however, I think I might add a bit more chocolate.
    6. I wonder how this would taste with nuts and which kind would taste good?

  8. #
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    julie @ the semi-reformed nerd — February 8, 2012 @ 6:50 pm

    Yum! Cheesecake and red velvet cake are two of my favorite food groups. SO excited about this recipe – thanks!

  9. #
    156
    fariemia — February 9, 2012 @ 1:27 pm

    Reblogged this on Life Lessons and commented:
    Valentine’s party at work? I think so!

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  12. #
    157
    sommer rae — February 10, 2012 @ 4:04 pm

    i’m really interested in making these but i don’t have a 8 inch pan can i use a 9/12 cake pan and if i do will they come out too thin? i figger i would be able to make 15- 2 in.by 2.5 in

  13. #
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    Courtney — February 11, 2012 @ 4:37 pm

    I’ve get semisweet chocolate on hand..would that be okay to replace the dark chocolate? SO looking forward to making these for Valentine’s day!!

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  18. #
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    Nora Chambers — February 14, 2012 @ 1:40 pm

    I found this on pintrest and am so happy I did. I was planning on just making a red velvet cake for valentine’s day, like I did last year, but red velvet, brownies, and cheesecake all rolled in one?! Can you say heaven? lol. I plan on making these this afternoon, thank you so much for the recipe!

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  21. Pingback: Red Velvet + Cheese Cake + Brownies = LOVE « RunninLate

  22. #
    160
    Coley — February 16, 2012 @ 10:20 am

    Oh my oh my! I made these on Valentine’s Day and they are to die for! Seriously so delicious! I hope you don’t mind but I put a link on my blog to your blog/recipe. I can’t wait to try some of your other recipes! Thanks for sharing

  23. #
    161
    Anna — February 18, 2012 @ 11:08 am

    I made these wonderful brownies today but for some reason they didn’t get red at all, probably because of the food coloring I used, which consists of carmine. Should I use a different coloring next time?

    Anna in Sweden

  24. #
    162
    Kristi — February 25, 2012 @ 10:38 am

    Do you have any suggestions of what type of chocolate to use? I know you said dark but Baker’s chocolate or would dark chocolate chips work?

  25. #
    163
    HotmessHannah — February 25, 2012 @ 6:12 pm

    I made these for Valentine’s Day….. and I refuse to disclose how many I ate before my husband even got off of work. Absolutely delicious. Will be a mainstay in my collection for sre.

  26. #
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    Sherry — February 26, 2012 @ 11:55 am

    I just absolutely love these. I love red velvet, cheesecake, and dark chocolate What an excellent combination! I made them for Valentines Day at work and they were a hit. I am getting ready to make them again for me and hubby. Thank you!

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  28. #
    165
    Heather — March 16, 2012 @ 11:06 am

    Stupid question but, do the ingredients for the cheesecake start at the cream cheese? Lol

    • Christina replied: — March 27th, 2012 @ 8:21 pm

      Heather,
      Yep, the ingredients for the cheesecake start at the cream cheese. If you give them a try I would love to hear how they turn out for you! :)

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  30. #
    166
    Kim — April 12, 2012 @ 11:28 am

    Hmm.. did anyone else have way too much cheesecake mix? I tried only using “8 dollops” but then I had about half of the mix leftover. I ended up using all of it which resulted in a complete cheesecake layer on top. I’m sure it will still be delicious but was curious if anyone else ran into this dilemma.

    • Gracie replied: — June 11th, 2012 @ 6:47 pm

      I didn’t use the “8 dollops” I just poured all of it on top of the brownie mixture and I had just enough! CAN NOT WAIT TO EAT!! Darn! Cool faster!!

  31. #
    167
    Joí Iman — April 14, 2012 @ 9:47 am

    I am headed to the store NOW! :-)

  32. #
    168
    Cynthia — April 17, 2012 @ 2:53 pm

    I make these all the time but instead of using chocolate I use white chocolate which I think tastes better (well so do my co-workers as I did try chocolate once)

  33. #
    169
    Tiffany Barnes — April 18, 2012 @ 4:39 pm

    Delicious! Made them for my best friend’s birthday in March. My 12 year old asked for them for his birthday instead of a cake! Really great recipe. Thanks for sharing

  34. #
    170
    shannon rose — April 18, 2012 @ 5:03 pm

    I made this today my boyfriend is a huge fan of red velvet cake and cheese cake and browies! they came out amazing!!!

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  36. #
    171
    Kat — May 7, 2012 @ 12:39 am

    I made them the other day and they are wonderful! Quite possibly my favorite Red Velvet recipe, and that’s saying something, because I love, love, love my cupcake.

    I made it in a Pyrex dish, lowered the temp to 325, and it turned out great! It sat a little longer in the dish than the 25 minutes you recommend because I worried about the whole thing collapsing on itself when I tried to lift the baking paper out. It’s heavy and the middle would droop when I lifted it from the pan a little bit. So I let it cool in the pan more and sliced it in the pan when the top was cool to the touch. I had to dryness issues whatsoever.

    Again, this is a great recipe and thanks!

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  39. #
    172
    diana — May 31, 2012 @ 6:35 am

    how many servings does this recipe make? i’m planning on making these for dessert when i cook dinner for my (very large filipino) family.

  40. #
    173
    Aurelia — June 26, 2012 @ 6:24 am

    Beautiful colour, looks like a very tasty and delicious recipe!

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  42. #
    174
    Teresa — July 17, 2012 @ 4:57 pm

    Reblogged this on Can't Stay Out of the Kitchen and commented:
    I found these luscious looking Red Velvet Cheesecake Brownies on Pinterest and have been dying to make them. Ok, recipe hounds, these brownies look too good to pass up! Thanks to Sweet Pea’s Kitchen for sharing.

  43. #
    175
    refinedchef — July 18, 2012 @ 10:26 am

    Incredible pictures! I’m really looking forward to making some sweet red velvet! Thanks for sharing!

  44. #
    176
    Ashley — August 6, 2012 @ 11:14 am

    So these brownies were both incredible to look at and delicious. I’m wondering though for those who arent the biggest fan of dark chocolate if regular milk chocolate could serve as an alternative?

    • Christina replied: — August 7th, 2012 @ 10:09 pm

      Sure you can use milk chocolate! If you give them a try I would love to hear how they turn out for you! :)

    • Cynthia replied: — August 7th, 2012 @ 10:18 pm

      Ashley try white chocolate as well that’s what I always use and they’re sooo delicious!

      • Ashley replied: — August 8th, 2012 @ 4:48 pm

        Thank you both! I think i’ll try the milk and white chocolate (separate batches). I never thought to try white chocolate but that sounds scrumptious. The real challenge is going to be not making both the same day because these brownies are beyond delicious :)

        • Christina replied: — August 9th, 2012 @ 7:33 pm

          I hope you enjoy them Ashley! Let me know how they turn out for you! :)

  45. #
    177
    Christine R. — August 8, 2012 @ 1:31 pm

    These look amazing. What a creative twist to a red velvet recipe!

  46. #
    178
    Sheena — August 12, 2012 @ 10:47 pm

    I tired making these but the texture of my brownie didn’t come out right not sure what went wrong but it became cake like and a bit solid. My mom messed up the sugar measurement so I only added half a cup cause she thought the cups was 1/2 when they were 1/4. Could that have affected it?

    • Christina replied: — August 13th, 2012 @ 10:53 pm

      That was most likely the problem. If you give them another try I would love to hear how they turn out! :)

      • sheena replied: — August 14th, 2012 @ 3:16 pm

        thank you!!!

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  49. #
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    Holly — September 27, 2012 @ 6:35 am

    I made these last night they looked great! I had them in the oven and tested them with a knife at 35 min and the cheesecake part came out clean on the knife but if i went to the batter it was still super liquidy so I kept it in the oven and kept checking every few minutes my husband and I were so excited to try them but it ended up going in for about an hour we tried them after they cooled a bit (I told him it had to cool completely but he’s not patient) and the batter was definitely not done it was going on 10 and I had work early so I went to bed my husband said he would put them away and I found out this morning he just put them in the fridge and now they are all funny. So bummed “/ the cheesecake and red velvet batter tasted great though! I used milk chocolate from a hersheys bar cause thats all I had I don’t know if thats why? Otherwise, I followed everything step by step. Do you have any recommendations of why?

  50. #
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    ivana — October 5, 2012 @ 2:09 pm

    i made these the other day with my boyfriend…. they tasted amazing!!!!! the only thing was the cream cheese sank through the brownie mix so it looked a bit different! will def be making again :)

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