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

281 Responses to “Red Velvet Cheesecake Brownies”

  1. #
    201
    Brianna — October 29, 2012 @ 1:02 pm

    I made these lastnight & they were amaziiiing..

    I didnt use parchment paper, instead baked them in a glass pan & sprayed it with flour based cooking spray. I had no problems with sticking! :)

    I also used 4oz of chocolate instead of 2oz..

    & i didnt have red food coloring so i used pink instead and it worked perfect and they looked just like your picture!

    Thank you for this amazing recipe!

  2. #
    202
    Maddie — November 16, 2012 @ 5:15 pm

    A friend sent me the link to these a while back and I’d been meaning to make them ever since. Well, I made them twice this week and they’re such a hit! Thanks for the great recipe.

    • Christina replied: — November 20th, 2012 @ 5:33 pm

      I’m so happy to hear that you enjoyed the brownies Maddie! Thanks so much for letting me know how they turned out for you! :)

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    Ellen — December 13, 2012 @ 3:06 pm

    Gave these a shot the other day and although they were delicious, they didn’t turn out red like the picture. The brownie mix also bubbled to the top and I ended up with brownies swirled throughout with cheesecake and brownie. It still tasted good but any tips on how to improve them so they end up looking like the photo would be great! And thanks for all the great recipes!

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    Jessica — January 24, 2013 @ 7:41 pm

    I am so fake mad at you right now. I have been itching to make this recipe for months. Last week I finally did. I have made three batches and #4 is currently in the oven. I have now made them for a party, for a sympathy basket, for me and for my husband’s potluck. These are so easy to make and I have all of the ingredients on hand. Plus, in the realm of baked goods, these aren’t AS unhealthy as most other things.

    So yes. Thanks to your help I am now apparently known as the red velvet brownie girl.

    :)

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    AJmomof1000 — February 1, 2013 @ 11:24 pm

    Thank you for this recipe, I made this for a potluck at work. Lunch was supposed to start at 1 pm. Needless to say, as soon as my colleagues saw what it looked like they started eating it at 9am. I made 4x the recipe for a 17×12 pan, I had to hide it after the 6th person got some. When lunch started people were lining up for this before they even did for the main meal, it was gone in less than half an hour and so many people did not even get to eat any. As I am writing this I am baking another 17×12 pan for a baby shower today and a Superbowl get together on Sunday. This was a hit, thank you so much.

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    jessica — February 9, 2013 @ 11:03 am

    I made this recipe a few months ago and it was so good! I plan on making these again for Valentine’s Day, but will use heart shaped cookie cutters to cut them into hearts.

    • Christina replied: — February 19th, 2013 @ 8:57 pm

      I am so happy to hear that you enjoyed the brownies! I love the idea of using a heart shaped cookie cutter for valentines day! :) Thanks so much for letting me know how they turned out for you!

  7. #
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    Amy Olps — February 16, 2013 @ 8:21 pm

    I made these for Valentines Day – oh my goodness, they were amazing!! I just noticed you are from Peoria, IL. My husband is from Pekin =)

    • Christina replied: — February 19th, 2013 @ 8:38 pm

      What a small world!! :) I am so glad to hear that you enjoyed the brownies, they are definitely one of my favorites! Thanks so much for letting me know how they turned out for you! :)

  8. #
    208
    maddie — March 6, 2013 @ 11:12 am

    i made these for a valentines bake sale to raise money for my uni final show. they did not look as good as the picture (mainly because they were not as red, next time i will use the whole bottle of red food colouring and also the swirl look poop :P ) so to start of they did not sell very well :( but as soon as one person did buy one the word spread about how good they were and they sold out within 10 minutes after that!
    i am now going to make them for mothers day, fingers crossed they look better the second time :)

  9. #
    209
    Katrina — March 15, 2013 @ 10:19 pm

    I found your blog after looking at some other brownie recipes on Pinterest. Your pic and description caught my eye because I live in Pekin! What a small world and can’t wait to try these brownies!

  10. #
    210
    Stu Borken — March 21, 2013 @ 8:39 am

    These brownies are fantastic. I have made them many times and even taught my 7 year old grand daughter to make them for her dad. The recipe is simple to follow and unbelievably good.

  11. #
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    marj — September 14, 2013 @ 7:04 pm

    Will definitely try this recipe. Thanks for sharing! =)

  12. #
    212
    Stu Borken — September 17, 2013 @ 10:17 pm

    Just made them for a bat mitzvah sweet table. Cut them into small bites. Big hit!!!

  13. #
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    Ashley — December 12, 2013 @ 12:01 pm

    Wow, these look great! I think I will make them for our Christmas Eve family get-together. Thanks for sharing!

  14. #
    214
    VICKY — January 14, 2014 @ 10:48 pm

    WAS WONDERING WHAT KIND OF DARK CHOCOLATE IS BEST FOR THIS???? CANNOT WAIT TO MAKE!!

    • Christina replied: — January 15th, 2014 @ 11:39 am

      I like using Callebaut dark baking chocolate for these, but you can use any chocolate labeled “dark” if you prefer. If you give them a try I would love to hear how they turn out!

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    Summer — February 3, 2014 @ 7:29 am

    I made these for the Super Bowl and they were absolutely incredible!! I did not change one thing in the recipe and they were perfect. The red was bright. I used 2 oz of a Ghiradelli bittersweet chocolate bar. They took only 30 minutes to bake. They went so fast at my Super Bowl party that I had people upset there were none left!

    • Christina replied: — February 4th, 2014 @ 2:43 pm

      Yay! So happy to hear that everyone enjoyed them!! :) Thanks so much for sharing how they turned out for you!

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    Ginny — February 17, 2014 @ 6:00 pm

    Well I made these today and they were very easy to do.. My only concern that I had way too much cream cheese mixture. I dolloped 8 mounds but it covered my brownie mixture!! Swirl did not go all the way through.. Maybe I wasn’t as aggressive since I had way to much. I had my husband try them & he said they were very good. Bringing them to work for my doctors birthday.. Hope I don’t disappoint.

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