Red Velvet Cheesecake Swirl Brownies Recipe

I was super excited to dive into this recipe because combining fudgy brownies with creamy cheesecake seemed like the ultimate sweet fix, and honestly, every bite turned out to be a messy, delicious adventure that totally surprised me.

I think my Red Velvet Cheesecake Swirl Brownies rocks with unsalted butter, granulated sugar, eggs and red food coloring in the rich batter. I love how cream cheese, buttermilk and a touch of vinegar combine to deliver a tangy twist while each bite offers balanced energy fuel.

Ingredients

Discover the magic behind these yummy ingredients that make the brownies so irresistibly moister and flavorful.

Check out some of the key players below:

• Unsalted butter: Adds rich flavor and healthy fats, making the texture extra moist.
• Granulated sugar: Provides sweet taste and energy but can be too much if overused.
• Large eggs: Give protein and help bind everything together, keeping it all smooth.
• Buttermilk: Adds a tangy flavor and tenderizes the crumb with its mild acidity.
• Cream cheese: Offers a creamy, slightly tangy twist along with extra protein.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (113g)
• 1 cup granulated sugar
• 2 large eggs, at room temp
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp red food coloring
• 1 tsp distilled white vinegar
• 1/2 cup buttermilk
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar (for the cheesecake layer)
• 1 large egg (for the cheesecake layer)
• 1/2 tsp vanilla extract (for the cheesecake layer)

How to Make this

1. Preheat your oven to 350°F and grease a 9×9-inch baking pan.

2. In a large bowl, mix the melted butter with 1 cup of granulated sugar until it’s smooth. Then add 2 large eggs and 1 tsp vanilla extract and beat until well combined.

3. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.

4. Slowly stir the dry ingredients into the butter mixture. Then mix in 1/2 cup buttermilk, 1 tbsp red food coloring, and 1 tsp distilled white vinegar until all the ingredients are just combined.

5. Next, prepare the cheesecake layer: In another bowl, beat 8 oz softened cream cheese with 1/3 cup granulated sugar until it’s creamy.

6. Add 1 large egg and 1/2 tsp vanilla extract to the cream cheese mixture and beat until smooth.

7. Pour half of the brownie batter into your greased pan, spreading it out evenly.

8. Drop dollops of the cheesecake mixture evenly over the brownie batter. Then cover with the remaining brownie batter.

9. Using a knife or skewer, gently swirl the cheesecake mixture into the brownie batter to create a marbled effect.

10. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out mostly clean. Let it cool completely before cutting and serving.

Equipment Needed

1. Oven (Preheat ovens to 350°F)
2. 9×9-inch baking pan (Greased to prevent sticking)
3. Mixing bowls (At least two; one for brownie batter and one for cheesecake mixture)
4. Measuring cups and spoons (Essential for accurate measurements)
5. Electric mixer (Helps beat eggs, cream cheese, and batter evenly)
6. Whisk (Useful for combining dry ingredients)
7. Spatula (Great for folding mixtures together)
8. Knife or skewer (Needed to swirl the cheesecake into the brownie batter)
9. Cooling rack (For cooling the baked treat evenly before cutting)

FAQ

• Q: How many brownies does this recipe usually make?
  A: It typically makes around 16 fudgy brownies, but it kinda depends on how you cut them.
• Q: Can i make the batter ahead of time?
  A: Yeah you can prep the batter ahead, just keep it covered in the fridge and let it come to room temp before baking.
• Q: Do i really need to soften the cream cheese?
  A: Yes its best to have it softened so it mixes in smooth with little lumps and gives that perfect swirl.
• Q: What if i dont have buttermilk?
  A: You can make a substitute by adding a tsp of vinegar or lemon juice to a 1/2 cup of regular milk. Just let it sit for a few mins.
• Q: How would you describe the texture of these brownies?
  A: Theyre super moist and fudgy with a creamy cheesecake swirl that make each bite a neat contrast of flavors.

Red Velvet Cheesecake Swirl Brownies Recipe Substitutions and Variations

• For the unsalted butter, you could swap it with an equal amount of coconut oil or margarine if you’re in a pinch.
• If you dont’ have granulated sugar, try using superfine sugar or even a bit of light brown sugar for a slightly different flavor.
• No buttermilk? Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for a few minutes to thicken.
• Out of cream cheese? Soft Neufchatel could work just fine as a substitute in the cheesecake layer.
• If you dont’ have distilled white vinegar, apple cider vinegar can be used instead in the same amount, keeping in mind it might give a slightly different tang.

Pro Tips

Here’s a recipe for these awesome red swirl cheesecake brownies that’s pretty foolproof even if you’re not a pro in the kitchen. Start by preheating your oven at 350°F and greasing a 9×9 inch pan. In a big bowl, mix 1/2 cup of melted unsalted butter with 1 cup of granulated sugar until its smooth. Then, add 2 large eggs (make sure they’re at room temp!) and 1 tsp of vanilla extract. Beat everything till well combined.

Next up, grab another bowl and whisk together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt. Then slowly stir that dry mix into your butter mixture. Once that’s done, add 1/2 cup buttermilk, 1 tbsp red food coloring, and 1 tsp distilled white vinegar. Stir till all the ingredients are just combined. (Tip: don’t overmix or you might end up with tough brownies!)

Now, for the cheesecake layer, beat 8 oz of softened cream cheese with 1/3 cup granulated sugar until it gets all creamy. Then add 1 large egg and 1/2 tsp vanilla extract and beat again until smooth. (Pro tip: make sure your cream cheese is really softened or else your cheesecake layer will be lumpy.)

Pour half of your brownie batter into the greased pan and spread it evenly. Then drop dollops of the cheesecake mixture evenly over it. After that, cover with the rest of the brownie batter. Use a knife or a skewer and gently swirl the cheesecake into the brownie batter to create a cool marbled effect. (Pro tip: Using an ice cream scoop for the cheesecake drops can help keep things uniform.)

Bake everything in the oven for about 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. (Pro tip: If you like a fudgy brownie, take it out on the lower end of the time range so it stays moist in the middle.) Let it cool completely before you cut and serve.

One last pro tip: if you want an extra punch of flavor, try sprinkling a little sea salt on top before baking. Enjoy your creation!