Fudgy Red Velvet Brownies with Cream Cheese Swirl

These rich, decadent Red Velvet Brownies combine the classic flavors of vanilla and cocoa with a silky cheesecake swirl and a sprinkle of chocolate chips. They’re an easy, festive dessert that works beautifully for Christmas, Valentine’s Day, or any time you want a show-stopping treat.

I fell for red velvet the first time I tasted that subtle blend of vanilla and a hint of cocoa, paired with tangy cream cheese. The vivid red color is festive and fun, and the flavor is unmistakably comforting. These brownies are a twist on classic cheesecake brownies but capture all the flavor of red velvet cake with much less fuss.

Why you’ll love this recipe:

• Rich, moist brownies with a creamy cheesecake swirl and a balanced chocolate-vanilla flavor.
• Simple preparation—ready in about 45 minutes from start to finish.
• Perfectly festive for holidays and special occasions thanks to the bright red color and cheesecake ribbon.

Recipe ingredients

The recipe is split into two parts: the red velvet brownie base and the cheesecake swirl. The cheesecake layer brings the familiar tang of cream cheese that pairs beautifully with the cocoa and vanilla in the brownie. Below is the full ingredient list with quantities so you can bake with confidence.

Brownie base

• 1 stick unsalted butter (melted)
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt (omit if using salted butter)
• 1 tablespoon liquid red food coloring (use 1/2 tablespoon if using gel)
• 1 teaspoon white vinegar
• 2 large eggs
• 3/4 cup all-purpose flour

Cheesecake layer

• 8 ounces cream cheese, softened to room temperature
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup semi-sweet chocolate chips (optional)

Tip: Let the cream cheese and eggs sit at room temperature 15–30 minutes before mixing—this helps the cheesecake layer become perfectly smooth.

How to make red velvet cheesecake brownies

You’ll prepare the brownie batter, reserve a small portion for the swirl, then make the cheesecake filling and assemble. The process is straightforward and can be completed quickly.

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch square pan or line with foil for easy removal.
2. Melt the butter in a large heatproof bowl. Whisk in the sugar, vanilla, cocoa powder, and salt until smooth.
3. Add the red food coloring and vinegar, whisk to combine, then whisk in the eggs until incorporated.
4. Fold in the flour just until combined. Reserve 4 tablespoons of batter and set aside; press the remaining batter evenly into the prepared pan.
5. In a medium bowl, beat the softened cream cheese with 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla until smooth.
6. Spoon the cheesecake mixture over the brownie batter in large dollops. Drop the reserved 4 tablespoons of red velvet batter over the cheesecake in small spoonfuls. Sprinkle chocolate chips over the top if desired.
7. Use the tip of a knife to swirl the cheesecake and brownie layers in a circular motion until marbled.
8. Bake 20–30 minutes on the center rack, until a toothpick inserted in the center comes out clean and the center is slightly puffed. Cool completely on a wire rack before cutting into squares.

Recipe FAQs

Recipe notes

• Room-temperature cream cheese is essential for a smooth cheesecake layer.
• If using gel food coloring, use about 1.5 teaspoons and add more if needed for color.
• Allow brownies to cool fully before slicing to maintain clean edges and set layers.

More brownie recipes you’ll love:

• Coconut macadamia brownies
• German chocolate brownies
• Fudgy peanut butter brownies

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so the author can see your creation.

All recipes and images © Flavor the Moments.

Notes: This recipe was originally published in December 2013. Photos and instructions were updated to include step-by-step images and clearer guidance, and the text was revised to provide more recipe information.