Fudgy Red Velvet Brownies with Cream Cheese Frosting

These rich, decadent Red Velvet Brownies combine subtle vanilla and cocoa flavors with a creamy cheesecake swirl and a sprinkle of chocolate chips. They’re an easy, festive dessert perfect for holidays like Christmas or Valentine’s Day — or any time you want a special treat.

I fell for red velvet the first time I tasted the blend of vanilla, a touch of cocoa, and tangy cream cheese frosting. The bright red color is festive and eye-catching, and the balance of flavors — of mild chocolate and warm vanilla — makes these brownies feel special without being fussy.

Why you’ll love this recipe:

• Rich, fudgy red velvet brownies with a creamy cheesecake swirl that balances chocolate and vanilla flavors.
• One-bowl brownie base and a simple cheesecake layer — quick to mix and easy to bake.
• Ready in about 45 minutes from start to finish: ideal for last-minute celebrations or baked-gift giving.

Recipe ingredients

This recipe has two parts: the red velvet brownie base and the cheesecake swirl. The cheesecake layer echoes the cream cheese frosting traditionally paired with red velvet, making each bite smooth and slightly tangy.

• All-purpose flour: provides structure to the brownies.
• Unsalted butter: gives a rich, buttery base (omit added salt if using salted butter).
• Granulated sugar: sweetens both the brownie and cheesecake layers.
• Unsweetened cocoa powder: a small amount brings that hint of chocolate typical of red velvet.
• Eggs: provide structure and moisture — two for the brownie base, one for the cheesecake layer.
• Vinegar: helps develop the classic red hue; white or apple cider vinegar work fine.
• Red food coloring: liquid or gel; if using gel, start with half the amount listed for a liquid and add until you reach your desired color.
• Cream cheese: 8 ounces, softened to room temperature for a smooth cheesecake layer.
• Vanilla extract: essential for that familiar red velvet flavor.
• Chocolate chips: optional, but they add a lovely burst of chocolate in each bite.

Full ingredient amounts are listed in the recipe card below.

How to make red velvet cheesecake brownies

The recipe is split into two straightforward parts: the brownie batter and the cheesecake filling. Both are quick to prepare, and you’ll have the pan ready for the oven in roughly 15 minutes.

Pro tip: Bring the cream cheese (and eggs) to room temperature 15–30 minutes before you begin so the cheesecake layer is silky and lump-free.

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch square pan or line it with foil.
2. Melt 1 stick (8 tablespoons) of unsalted butter in a large heatproof bowl.
3. Whisk the melted butter with 1 cup granulated sugar, 2 teaspoons vanilla extract, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1 tablespoon liquid red food coloring (or 1.5 teaspoons gel), and 1 teaspoon white vinegar until smooth.
4. Whisk in 2 large eggs until incorporated, then fold in 3/4 cup all-purpose flour just until combined. Reserve 4 tablespoons of batter and set aside.
5. Pour the remaining brownie batter into the prepared pan and spread evenly.
6. In a medium bowl, beat 8 ounces softened cream cheese with 1/3 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth.
7. Spoon the cheesecake mixture over the brownie batter in large dollops. Drop the reserved 4 tablespoons of red velvet batter across the top, then sprinkle 1/4 cup semi-sweet chocolate chips over everything.
8. Use a knife to swirl the cheesecake and brownie batters together in a circular motion to create a marbled effect. Bake on the center rack for 20–30 minutes, until a toothpick 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

• Pro tip: Let cream cheese and eggs come to room temperature 15–30 minutes before baking for the smoothest cheesecake layer.
• If using gel food coloring, start with 1.5 teaspoons and add more if needed to get your desired red hue.
• Store cooled brownies in an airtight container for up to 3 days at room temperature or up to 1 week refrigerated.

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 below and tag @flavorthemoments on social media so I can see your creations.

Red Velvet Brownies — Recipe Card

This recipe was originally published in December 2013. Photos and instructions have been updated to include step-by-step images and additional recipe details.