Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

It’s not officially February in my mind until I roll out the red velvet desserts. From raspberry red velvet cupcakes to homemade red velvet pudding, nothing says “Valentine’s Day” like a confection that’s the color of love. And, quite appropriately, also the color of the devil, given that these square sweets are so dang addicting your taste buds will sing while your skinny jeans shriek.

Red velvet brownies would be spectacular, but I just couldn’t stop there. Red velvet isn’t a bachelor. In fact, red velvet is in a serious, committed relationship with none other than cream cheese frosting. Everywhere red velvet goes, cream cheese frosting is sure to follow. But frosting can quickly steal a brownie’s thunder, which is why I decided to complete the red velvet-brownie love triangle with the next best thing: a creamy layer of cheesecake. Feeling weak in the knees? It looks like you just met your Valentine.

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

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Red Velvet Cheesecake Brownies

Yield: 9-12 servings

Prep Time: 15 min

Cook Time: 30 min


For the red velvet brownies:
8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 Tablespoon red food coloring
1/8 teaspoon salt
1/2 teaspoon white vinegar
2 eggs
3/4 cup all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg yolk


Preheat the oven to 350ºF.

Line an 8x8-inch baking pan with parchment paper and grease it with butter.

In a large bowl, comine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.

Whisk together the eggs in a small bowl, and then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter for the topping.

In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.

Bake the brownies for 30 minutes. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Kelly's Notes:

Brownies often taste better the second day after they're baked, so feel free to make the brownies in advance and store them in an airtight container.

Recipe adapted from Sunny Anderson.


71 Responses to “Red Velvet Cheesecake Brownies”

  1. #
    ashley - baker by nature — February 6, 2013 at 7:26 am

    These are mind blowing! SO vibrant and perfect for Valentine’s Day!

  2. #
    Jess — February 6, 2013 at 9:30 am

    Oh I love this idea, Kelly – you’ve managed to fit all of my favorite things into one pan! Can’t wait to try this out. Beautiful pictures too – that first shot totally got me!

  3. #
    sally @ sallys baking addiction — February 6, 2013 at 11:33 am

    Kelly. You are my idol. Seriously! I’ve been wanting to make red velvet cheesecake brownies for ages and have never found the right recipe! These are everything I’ve been searching for! And they are so stunning. I’d love to make them this weekend. My valentine and I thank you for the recipe!!

    • Kelly Senyei replied: — February 10th, 2013 @ 7:14 pm

      So glad, Sally! Enjoy!

  4. #
    sarah k @ the pajama chef — February 6, 2013 at 12:11 pm

    oh goodness…these look so beautiful! great job kelly :)

  5. #
    Susan — February 6, 2013 at 12:19 pm

    Wow – these are gorgeous! And, now I’m craving them!

  6. #
    Maureen C Berry — February 6, 2013 at 1:05 pm

    Wow. These look great Kelly. I think I just figured out where I can find the two pounds I lost!

  7. #
    Rachel @ Bakerita — February 6, 2013 at 1:30 pm

    Wow – these look phenomenal! Definitely going on my must-make list for Valentine’s Day. These sounds like dessert perfection. Love your photos as well!

  8. #
    Katrina @ Warm Vanilla Sugar — February 6, 2013 at 3:09 pm

    These are PERFECT for the upcoming holiday! Love this idea!

  9. #
    Abby @ The Frosted Vegan — February 6, 2013 at 4:13 pm

    Oh my oh my, I love love love these!!

  10. #
    Stephanie @ Girl Versus Dough — February 6, 2013 at 5:37 pm

    These are GORGEOUS. Almost too pretty to eat — almost. ;)

  11. #
    Cassie | Bake Your Day — February 6, 2013 at 5:56 pm

    These are stunning, Kelly! We are big brownie fans around here, now I want some red velvet brownies!

  12. #
    JanetFCTC — February 6, 2013 at 8:29 pm

    I want to marry these brownies. Nuff said

  13. #
    Kristi @ Cherry Jasmine — February 6, 2013 at 9:48 pm

    Kelly, these look absolutely fabulous – and such a gorgeous presentation! I would love to make these!

    • Kelly Senyei replied: — February 10th, 2013 @ 7:14 pm

      Thanks so much, Kristi!

  14. #
    Jessica — February 8, 2013 at 1:39 am

    I need like 234231 of these! They look so good Kelly!

  15. #
    Stephanie @ Eat. Drink. Love. — February 8, 2013 at 1:07 pm

    These look amazing! I agree, red velvet = Valentine’s Day!

  16. #
    Hannah @ CleanEatingVeggieGirl — February 8, 2013 at 11:55 pm

    These sound SO tasty, and how perfect they would be for Vday!!

  17. #
    Lizzie — February 9, 2013 at 7:37 pm

    These turned out so delicious! Thanks for the great recipe.

    • Kelly Senyei replied: — February 10th, 2013 @ 7:13 pm

      So glad you enjoyed them, Lizzie!

  18. #
    JJ - 84thand3rd — February 10, 2013 at 7:26 pm

    What a great idea and you are right – where there is red velvet there must be cream cheese icing! Happy for Valentine’s Day :)

  19. #
    Averie @ Averie Cooks — February 11, 2013 at 12:28 am

    Kelly, they’re beautiful! I can almost taste the layers…the richness of them, the flavor, the whole thing. Mmmm, delish!

  20. #
    Carla @ Carlas Confections — February 12, 2013 at 2:03 pm

    These are definitely my new valentine! In love already ;) So beautiful

  21. #
    maggie — February 13, 2013 at 3:22 pm

    you should give credit where credit is due:

    • Kelly Senyei replied: — February 13th, 2013 @ 3:25 pm

      Hi Maggie, I link to the recipe source above where it says “Recipe adapted from Sunny Anderson.”

  22. #
    Anael — February 18, 2013 at 10:05 am

    I made those for V-Day and they were absolutely amazing!

    though my recepie did not turn out quite as red as yours! (mine was dark red really) how did you get suck a vibrant red in your mixture? :)

  23. #
    Kiran @ — March 3, 2013 at 1:31 am

    I need this in my life!! Love the colors and swirls!

  24. #
    Jen L | Tartine and Apron Strings — March 12, 2013 at 11:29 pm

    Ahhh…my mouth is watering…This will make for a nice weekend treat. Hehehe, I try to limit myself or else I’ll be in big trouble!

  25. #
    Bob @ Cooking with an Evolved Dad — March 30, 2013 at 10:01 am

    Wow! I made these the other day and like all your desserts these were amazing. Thanks for the recipe!

  26. #
    Christina — April 7, 2013 at 9:21 pm

    Just made these and WOW. Soooooo yummy! Best brownies I’ve ever made.

  27. #
    Zachary — April 8, 2013 at 3:29 pm

    A Facebook page is using your image and recipe without giving you credit.

    • Kelly Senyei replied: — April 8th, 2013 @ 3:38 pm

      Thanks so much for the heads up, Zachary! I am contacting them now.

  28. #
    Darron — April 12, 2013 at 5:53 pm

    Ok to refrigerate overnight?

  29. #
    Sofia — April 13, 2013 at 7:52 am

    This looks amazing!

    But please can someone help me? how much is one cup? I have always baked with dls and mls and I am unfamiliar with cups. Seems like there are different measurements for UK/Australian/American cups.

    Thank you already:)

  30. #
    Emma Allbright — April 24, 2013 at 11:30 am

    I made a batch of these beauties last night and they were delicious, not to rich and not to bland. I did use small dollop’s of the cheese cake batter and it made deep, luxurious ribbons of white, which contrasted beautifully with the red. My husband adored them and was pretty upset when he found out that I took a few to work for my co-workers! Great recipe Kelly!

  31. #
    jayme — April 28, 2013 at 7:24 pm

    Thank you so much for this recipe! Im making them for the fifth time tonight to take to a work party tomorrow! Simply fabulous :-)

  32. #
    H.M. Bell — August 1, 2013 at 1:59 pm

    Can’t wait to make this. Looks and sound delicious. My grandkids love Red Velvet anything and brownies, so this should be a real treat for them. Thanks for the recipe.

  33. #
    Allee — August 14, 2013 at 11:59 am

    I just made these last night and only adjusted the recipe a teensy bit. I doubled it and decided to put less sugar in the cheesecake layer so it would be nice and tangy. They are great but I think I left them in the oven a bit too long. I would recommend checking them after 20 minutes because mine got at little too dark on the bottom and the cheesecake parts on the top got a tiny bit brown. Even though they are slightly dried out (because of the extra oven time) they are still amazing and I can’t wait to show them off at work!

  34. #
    Ingrid — August 23, 2013 at 8:55 am

    I gotta be honest, I clicked on this coz I thought it was cool how they look like little squares of raw meat. Maybe that’s just me.

  35. #
    Sharon Johnson — September 17, 2013 at 11:56 am

    These sound really good. We have always been a huge fan of Red Velvet Cake (in fact RV cupcakes were just requested this past Sun for my 40+ year old son’s b’day dinner) and I am looking forward to trying these as soon as I get my oven fixed. My step-mother spoiled us for many years and always brought a RV cake whenever she came to visit. I use to have her recipe but after moving for years with the Air Force I have lost it. The big problem is I can’t find the real icing recipe that she used. It is a cooked icing which is far superior than the Cream Cheese recipe that everyone seems to use now-a-days. She was from Kansas City and the original recipe started in a restaurant there. It is so important to have the proper icing for this great cake. I’ve checked many places with no luck. Do you happen to have this cooked recipe for the icing? If so, would you please share it with me?

  36. #
    Joanna — October 17, 2013 at 11:56 pm

    Has anyone tried using a heart shaped cookie cutter with this recipe? Does it hold up or crumble apart? How did it turn out? Any pics? Thanks?

    • Kelly Senyei replied: — October 18th, 2013 @ 12:05 am

      I haven’t tried using a cookie cutter, Joanna, but they’re very moist brownies, so there shouldn’t be any problem. Enjoy!

  37. #
    gonow88 — November 12, 2013 at 9:51 am

    1 stick is how many grams?

    • Kelly Senyei replied: — November 12th, 2013 @ 9:53 am

      1 stick of butter (or a 1/2 cup) is equal to 113 grams. Hope that helps!

  38. #
    gonow88 — November 12, 2013 at 10:28 am

    it will help a lot because in Russia we use grams gracia)

  39. #
    Jannie — November 22, 2013 at 6:00 pm

    This recipe turned out amazing so so so yummy! Only variations I made were 3/4 cup sugar in batter & 1/4 cup sugar in the cream cheese mixture, instead of the quantities listed! Also I used over one tbsp of food colouring but it still wasn’t red, it was only brown/ chocolatety colour, but were still delicious! In my convection oven they only took 25 mins to bake.

  40. #
    Maggie @ Mama Maggie's Kitchen — January 28, 2014 at 2:28 pm

    I love cheesecake and red velvet cake. Can’t wait to try these little yummies.

  41. #
    Courtney — February 12, 2014 at 8:17 pm

    Can you make these with a box red velvet cake mix for lazy, quick, last minute, valentine deficient people?

    • Kelly Senyei replied: — February 12th, 2014 @ 11:12 pm

      Hi Courtney! Do you mean make just the frosting portion of the recipe?

  42. #
    Angie — March 4, 2014 at 11:21 am

    What temperature did you bake these at?

  43. #
    kristen — March 10, 2014 at 12:43 pm

    Do I need to refrigerate these or can I keep them out in a container?

    • Kelly Senyei replied: — March 10th, 2014 @ 12:46 pm

      You can keep them out, Kristen, but if they’re going to be left out overnight, I’d recommend storing them in the fridge, just to be safe. Enjoy!


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