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If you want the best ever red velvet cheesecake brownies, this is the only recipe you will ever need. The red velvet brownies go together with the cheesecake in such an amazing way, you will be in dessert heaven.

Best Ever Red Velvet Cheesecake Brownies

These Red Velvet Cheesecake Brownies are rich, decadent and so perfect for Valentine’s Day! Brownie and cheesecake batter are swirled together to make a festive and impressive dessert. When the craving for red velvet hits, there is nothing else that will do except these amazing red velvet cheesecake brownies.

Can I Make these Red Velvet Brownies with a Mix?

If you have a red velvet mix that you love or are looking to use a shortcut when making these red velvet brownies, you can certainly use a mix. Most days, for me, it is just as easy to make it from scratch as it is to use a mix.

Do these Red Velvet Brownies need to be refrigerated?

When you are making these red velvet brownies you are making a cheesecake layer. Whenever you are are using cream cheese, you will want to store the brownies in the refrigerator.

How Long do these Cheesecake Brownies Last

These brownies will usually last about 5 days when stored in the refrigerator. It is important to keep the cheesecake brownies wrapped well with plastic wrap. These brownies can also be frozen if you want to make them last longer. Freeze the brownies on a plate or cookie sheet before wrapping them in plastic and in a freezer bag. Once the brownies are frozen you can put them together. This helps to keep the brownies from sticking together.

Ingredients for Red Velvet Cream Cheese Brownies

Butter

Dark chocolate, coarsely chopped

Sugar

Eggs

Vanilla extract

Red food coloring

All purpose flour

Salt

Cream cheese

How to Make Red Velvet Cheesecake Brownies

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.

Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Want More Red Velvet Desserts?

If you are a fan of red velvet, you are going to love these other two red velvet desserts. These are some of my favorites and I know you are going to love them too.

Red Velvet Brownies with White Chocolate Buttercream Frosting – Looking for a red velvet brownies recipe? Make these homemade red velvet brownies with delicious white chocolate buttercream frosting. Rich, chewy chocolate fudge brownies with an amazing taste.

Red Velvet Ice Cream – Looking for the best Red Velvet Ice Cream Recipe? This ice cream is full of red velvet flavor with actual pieces of red velvet cake and cream cheese icing thorough out. Rich and creamy, you are going to love this homemade ice cream.

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Continue to Content Red Velvet Cheesecake Brownies If you want the best ever red velvet cheesecake brownies, this is the only recipe you will ever need. The red velvet brownies go together with the cheesecake in such an amazing way, you will be in dessert heaven. Print Ingredients 1/2 cup butter

2-oz dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp red food coloring

2/3 cup all purpose flour

1/4 tsp salt

8-oz cream cheese, room temperature

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract Instructions Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies. Notes Source: Baking Bites Follow me on Pinterest, I'm pinning all sort of delciousness! Make sure you save this recipe on Pinterest for later