Red Velvet Cheesecake Brownies
These Red Velvet Cheesecake Brownies feature tasty brownies swirled with a layer of cheesecake. They’re a great dessert for Valentine’s Day or Christmas!
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The other day, I told Robbie (our 8-year old son) that I was making a batch of red velvet brownies. Naturally, he asked me what that meant:
Robbie: Dad, what are red velvet brownies?
Me *after a bit of thinking*: Well, they’re brownies. Red velvet is kinda like chocolate, but it’s not really chocolate. I mean there is chocolate in the recipe, but it’s more than that. And red velvet is not really vanilla either, although there is vanilla in the recipe.
Robbie: Oh.
Me <thinking to myself>: Man, I made that about as clear as mud.
In short, red velvet is just red velvet. Historically, the red color came from the use of non-Dutched cocoa that was rich in anthocyanins. Anthocyanins are pH-sensitive, which means they react to acids and bases. When that cocoa powder was mixed with an acid (white vinegar), it turned dark red.
Nowadays, most red velvet desserts rely on red food coloring to achieve that iconic bright red color. In fact, the popularity of red velvet is largely in thanks to Adams Extract Company. They sold red food coloring with a recipe for red velvet cake, and it took off in popularity.
Around the same time, both Eaton’s department store in Toronto as well as the Waldorf Astoria in New York City began selling red velvet cakes. Both claim to have created the dessert, but it appears that both just jumped on the trend early rather than created it.
No matter the origins, red velvet desserts are quite tasty! They are often paired with cream cheese frosting. The combination is delicious and attractive…especially for holidays associated with red like Valentine’s Day or Christmas.
Red Velvet Cheesecake Brownies
Since red velvet cakes are traditionally paired with cream cheese frosting, I got to thinking. Cream cheese frosting and cheesecake are fairly similar. (I made this Red Velvet Cheesecake Cake several years back – woah!) I decided to lean in on that cheesecake angle and make a batch of these Red Velvet Cheesecake Brownies.
For these Red Velvet Cheesecake Brownies, I started with my go-to brownie recipe. It’s fantastic, and I’m always willing to make a batch of those. (Chances are you won’t find crusts on any of those brownies, though – I eat them all first. Love me some brownie edges!)
I made some red velvet changes to that brownie recipe – most notably the addition of red food coloring and a bit of vinegar. The vinegar used to be the acid that created the red in red velvet. Even though we’ve switched to red food coloring, the tradition of a bit of vinegar in red velvet has stuck around.
Red Velvet Brownies by themselves would’ve been great. However, I wanted to go one step further. I wanted to incorporate that cream cheese flavor, so I added a layer of cheesecake to these brownies. The result is a delicious brownie with a layer of cheesecake in the middle. These treats were a hit in our house…even if I still couldn’t explain red velvet to my son!
Storing Leftover Red Velvet Brownies
As there is a layer of cheesecake swirl in these brownies, leftovers should be placed in an airtight container and stored in the fridge. In fact, I think these brownies taste better straight from the fridge because the cheesecake layer is a bit firmer when its cold. These will last up to 5 days in the refrigerator.
If you want to freeze these brownies, just let them cool completely and then place them in a freezer bag. Freeze them for up to 3-4 months. Any longer, and there’s a chance the cream cheese will start to taste a little funky. To thaw, just place in the refrigerator overnight.
I hope you enjoy these Red Velvet Cheesecake Swirl Brownies as much as we did in our house! They’re especially fun around Valentine’s Day and Christmas due to their color. Happy baking!
Did you make a batch of these brownies at home? Leave a comment or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Red Velvet Cheesecake Brownies
Ingredients
For the Cream Cheese Filling
- 8 oz. cream cheese
- 1 cup sour cream
- ¼ cup brown sugar
- 2 Tbsp all-purpose flour
For the Brownies
- 1 cup unsalted butter
- 3 oz. unsweetened chocolate chopped
- 1¾ cups semisweet chocolate chips divided
- 3 large eggs
- 1 cup granulated sugar
- 1 Tbsp vanilla extract
- 2 Tbsp red food coloring
- ½ Tbsp white vinegar
- ⅔ cup all-purpose flour
- ½ Tbsp baking powder
- ½ tsp salt
Instructions
For the Cream Cheese Filling
- Using a microwave, heat cream cheese for 30 seconds, or until soft. Add sour cream, brown sugar and flour; whisk until well combined. Set cheesecake mixture aside.
For the Brownies
- Preheat oven to 325°F.
- Line a 9”x13” baking pan with aluminum foil or parchment paper, allowing 2” of overhang on all sides. Set pan aside.
- Using a medium saucepan, add the butter, unsweetened chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.
- In a large bowl, mix together the eggs, sugar, vanilla, red food coloring and white vinegar. Stir the egg mixture into the warm chocolate mixture.
- Using a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
- Fold the remaining ¾ cup of chocolate chips into the batter.
- Remove 1 cup of the batter; set aside. Pour remaining batter into prepared pan. Spread cream cheese mixture evenly over batter.
- Microwave reserved 1 cup of brownie batter for 15-20 seconds, or until pourable. Using a large spoon, drop dollops of the brownie batter on top of the cream cheese layer. Using a knife, swirl batter into the cream cheese layer to create a marbled pattern.
- Bake at 325°F for 53-55 minutes, or until top of brownies is just set and a toothpick comes out mostly clean.
- Let cool completely before slicing. (Tip: If you refrigerate these brownies, they’ll be easier to slice.)
Looking for more red velvet dessert recipes? Check out these other favorites, too:
Cant wait to make this soon for me for the filling can i use vegan cream cheese i love brownies sooooooooo much i never had red velvet cheesecake brownies before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yes! I think vegan cream cheese would be totally ok in this recipe, Ramya. I hope you enjoy baking these yummy brownies!
I have an interesting relationship with red velvet cake. I’m not a huge fan of a classic cake; its flavour is kind of flat to me. But on the other hand, I love its dramatic colour – and you can play with this idea in so many other recipes! Turning red velvet into a brownie was a smart one. And I’m glad you’ve incorporated cream cheese… because that’s the best part of the cake!
While I do love a good classic chewy brownie, a frosted brownie is just more exciting! And that’s kinda what these brownies are…just with the frosting (cream cheese frosting) in the middle. They’re fun and tasty – and Valentine’s Day is a good excuse to bake something red velvet!
these look very pretty David. In my dairy-eating days, I did love a cream cheese icing! There’s something so enticing about a beautifully bright red cake or brownie.
I hear ya, Sherry – red velvet treats are always festive and fun. Combine those with a yummy cream cheese frosting, and you’ve got a winner! Happy Valentine’s Day, my friend!
I had no clue original red velvet happened due to the use of anthocyanin-rich non-Dutched cocoa and NO food coloring! Gotta give it to you, my friend, I always learn something new from reading your posts. I’m a huge fan of subbing out that red food coloring for some beets, but now I’m gonna go search Amazon to see if I can find any anthocyanin-rich non-Dutched cocoa. Btw, these brownies look phenomenal! Happy Valentine’s Day to you and The Spiced Family!
Haha – thanks, Shashi! I always found the history behind red velvet fascinating. I’d love to try to recreate the natural red color, but I’m not sure it’s possible anymore with the way ingredients have changed. Let me know if you find a way! Happy Valentine’s Day right back at ya, my friend!
Perfect way to celebrate V-day with these red velvet cheesecake brownies! Delish!
Those brownies sounds like the perfect combination of rich, creamy cheesecake and indulgent red velvet brownies. It’s fascinating to learn about the history of red velvet and how it evolved over time. Your twist on incorporating cheesecake into the brownies adds an extra layer of decadence to an already delicious treat. Yum!
Wow, this looks so decadent. Not that that’s ever stopped me eating anything…
I’d think these brownies would be an 8 year old’s dream come true. I have to imagine Robbie’s confusion cleared up just as soon as he gave them a try.
These look perfect for Christmas David with those festive colours.i know they would be a hit with my family too. Enjoyed reading your description of the red velvet process. Looking forward to making these.im at an airport so please excuse a few problems with my comment.
I mean, you can’t go wrong with adding cheesecake to brownies, can ya? These look so tempting and delicious, David, which is exactly why I’m making a batch this weekend! Lucky me, I have all the ingredients on hand. 🙂 Have a great weekend!
You can’t go wrong with adding cheesecake to brownies, if you ask me! These look delicious, David, which is exactly why I’m making a batch this weekend! And, lucky me, I have all the ingredients on hand. 🙂