Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies Recipe

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, combine 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.


  1. 2


    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!

  2. 3


    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!

  3. 22

    Anael says

    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? :)

  4. 29

    Sofia says

    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:)

  5. 30


    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!

  6. 31

    jayme says

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

  7. 32

    H.M. Bell says

    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.

  8. 33

    Allee says

    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!

  9. 34

    Ingrid says

    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.

  10. 35

    Sharon Johnson says

    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?

  11. 36

    Joanna says

    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!

  12. 39

    Jannie says

    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.

  13. 41

    Courtney says

    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?

  14. 43

    kristen says

    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!

  15. 45

    Janett says

    Could you tell me which kind of food coloring you’re using? I tried once a red velvet cake and used paste color but the cake lost it’s color while baking. Is it better to use liquid color?

  16. 46


    I made these brownies over the weekend and with in an hour, the entire batch was gone.. They were just too delicious and yum!! Will soon share this recipe in my blog , ofcourse with a link back to ur blog:) ty for a great recipe..

  17. 47

    Amber says

    Made these tonight with my husband and they are delicious! Can’t wait to eat another one tomorrow after they have set up better over night! :)

  18. 48

    Janis says

    These are deeeeelicious! I made them last night. The edges came out a bit spongy, though. Does anybody know how to get the brownie part to be fudgier? The cream cheese filling is fantastic, and the color is beautiful for the Valentine’s Day animal shelter bake sale for which I am planning to make a few pans. Thank you for the great recipe!

    • Kelly Senyei replied: — January 28th, 2015 @ 2:54 pm

      Awesome! So glad you’re enjoying the recipe :)

  19. 50

    Ashley says

    Im not too sure if the amount of cocoa needs to be cut back, or if I should be using different food colouring – but they did not turn out red. Any advice?

    • Kelly Senyei replied: — February 18th, 2015 @ 3:23 pm

      Hi Ashley – All food coloring brands vary in the depth of color they provide. I use gel-based food coloring, which is more concentrated.

  20. 51

    jessie says

    Yes and just make the cheese frosting and use the box of red velvet cake mix?.. Would that be ok or would it be preferred to do the red velvet mix??

  21. 52

    Natalie Clark says

    I’m sure they are but can you confirm these are US sized measurements and not ones used in UK?

    • Kelly Senyei replied: — March 17th, 2015 @ 12:05 pm

      Yep! Everything is U.S.-based.

  22. 53

    jessie says

    Hello I would like to ask once more if it would be okay to use the red velvet cake mix instead of doing the whole red velvet ingredients??? Thank you once more..

  23. 54


    My boyfriend’s favorite dessert are brownies, mine are red velvet & cream cheese cupcakes or cake. I think I now found that one dessert we’ll agree with! =)) Thank you, Kelly!

    • Kelly Senyei replied: — April 20th, 2015 @ 10:44 pm

      Awesome! I hope you enjoy the recipe!

  24. 55

    Elisha says

    can I make this without white vinegar?

    • Kelly Senyei replied: — June 3rd, 2015 @ 10:58 am

      Hi Elisha! You’ll need the little bit of acidity to react with the cocoa powder and give it a red tinge. You could substitute it for lemon juice, if that works better for you. Enjoy!


  1. […] teaspoon vanilla extract1 large egg yolkFor directions and the remainder of the recipe, head to the original post.Courtesy of Just a Taste. For more from Kelly Senyei, check out an interview with her on Thursday's […]

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