Red Velvet Brownies
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Red Velvet Brownies
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This Red Velvet Brownies Recipe is a red velvet cheesecake brownie with a made from scratch red velvet brownie topped with cheesecake swirl. If you love the classic combination of red velvet and cream cheese but want something other than a cake or cupcakes, these red velvet cheesecake brownies are for you!
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Ingredients
Red Velvet Brownie Base
- 8 tablespoons (113 grams) unsalted butter plus more for greasing the pan
- 1 cup (125 grams) all purpose flour
- ¼ cup (24 grams) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- 1 tablespoon Red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
White Chocolate Cheesecake Layer
- 3 ounces (85 grams) white chocolate
- 8 ounces (227 grams) cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- heat your oven to 350°F (175°C). Line a 9 inch square baking pan with parchment paper and lightly butter the parchment.
- Melt the butter in a small saucepan over low heat, and set it aside to let it cool.
- Sift or whisk together the flour, cocoa powder, baking powder, and salt.
- Beat the eggs and sugar together until lightened in a medium bowl. Then add the melted and cooled butter, red food coloring, vanilla, and vinegar.
- Add the dry ingredients into the wet mixture, and stir only until all traces of dry ingredients have disappeared, being careful not to over mix. Then pour the brownie batter into the prepared pan.
- To make the white chocolate cheesecake topping, first melt the white chocolate using a double boiler or heat safe bowl over a pan of simmering water.
- In a medium bowl, beat room temperature cream cheese with a hand or stand mixer until creamy. Add the melted white chocolate, sugar, egg, and vanilla extract, and pinch of salt beat until fully combined.
- Pour the cream cheese mixture over the brownie batter in the pan. Use a knife to swirl the two layers together, creating a marbled effect. If you've used binder clips to secure the parchment paper, don't forget to remove your binder clips before baking!
- Bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Check at about 30 minutes and cover the brownie pan with foil if your cheesecake topping is starting to brown.
- Remove the pan from the oven and let the red velvet brownies cool completely in the pan. Use the parchment paper overhang to lift the brownies out of the pan, and slice into squares.
Notes
- These red velvet brownies have a light cocoa taste and are halfway between a fudgy brownie and red velvet cake. They are leavened more than your average fudgy brownie with the beaten eggs and touch of baking powder.
- In January 2025, FD&C Red No. 3 was banned by the U.S. Food and Drug Administration because of an association with cancer incidence in rats but not humans. Other red food dyes are still approved, but you may still have food coloring with this banned dye. My family has chosen to continue to use this red, but if you’d prefer not to use red food coloring fr now, your brownies will still taste delicious—they just won’t have the signature red velvet appearance.
- I sometimes add a bit of white-white food coloring to the cheesecake batter to lighten it and get more contrast between my cheesecake swirl and the red brownie.
- While you may be tempted to eat these brownies warm, they have the best texture after cooling or even after chilling overnight!
Nutrition Information
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Calories
221kcal
(11%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
61mg
(20%)
Sodium
114mg
(5%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
411IU
(8%)
Vitamin C
0.03mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 114mg | 5% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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