Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Red Velvet Brownies are one of our favorite holiday treats. They are amazing! I decided to change them up a bit this year and add a little cheesecake to them. The result? Amazing! I mean how could they not be? Red Velvet, brownies and cheesecake. YUM!

These brownies only take a few minutes to whip up. I had them ready in the time it took for the oven to preheat. One note, the brownies use a whole 1-ounce bottle of red food coloring. That is correct. Just dump the whole thing in. I promise it will work. The brownies have a vibrant red color and taste fantastic.

*The original Red Velvet Brownies recipe -

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies
adapted from
16 brownies
(Printable Recipe)

  • 2/3 cup semi-sweet chocolate chips
  • 3/4 cup butter
  • 2 1/4 cups sugar, divided
  • 4 large eggs
  • 1 (1-oz) bottle red liquid food coloring
  • 2 teaspoons vanilla extract, divided
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 (8-oz) package cream cheese, softened
  • 1 egg white
  • 2 tablespoons all-purpose flour

Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing about 2 inches to extend over the sides; spray foil with cooking spray.

Microwave chocolate and butter in a large microwave-safe bowl on HIGH for 1 1/2 to 2 minutes or until melted and smooth. Whisk in 2 cups sugar. Add eggs, whisking just until blended after each addition. Add food coloring and 1 tsp vanilla. Gently stir in flour and salt. Pour batter into prepared pan.

Beat cream cheese and remaining 1/4 cup sugar with an electric mixer until fluffy. Add egg white and remaining teaspoon of vanilla. Mix until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

Bake for 30 to 32 minutes. Cool completely. Lift brownies from pan, using foil sides as handles. Remove foil and cut brownies into squares.

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