Print

Red Velvet Cheesecake Brownies with White Chocolate Swirl

Red Velvet Cheesecake Brownies - featured image
Print Recipe

These Red Velvet Cheesecake Brownies feature a fudgy red velvet base, creamy cheesecake layer, and a glossy white chocolate swirl. Easy to make and perfect for any occasion, they deliver nostalgic comfort and impressive flavor.

Ingredients

Scale
  • 1 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese, softened (full fat)
  • 1/4 cup sour cream (optional, for tang)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white chocolate chips or chopped white chocolate bar
  • 2 tablespoons heavy cream

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C). Lightly grease if desired.
  2. In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
  3. In another bowl, combine melted butter, sugar, eggs, vanilla, red food coloring, and vinegar. Whisk until smooth and glossy.
  4. Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
  5. Pour about 2/3 of the red velvet batter into the prepared pan and spread evenly. Reserve remaining 1/3 for swirling.
  6. In a clean bowl, beat cream cheese, sour cream, sugar, egg, and vanilla until smooth and creamy (2-3 minutes with mixer). Scrape down sides as needed.
  7. Pour cheesecake mixture gently over the red velvet base and smooth with a spatula.
  8. Dollop reserved red velvet batter in spoonfuls over the cheesecake layer.
  9. In a microwave-safe bowl, melt white chocolate chips with heavy cream in 20-second bursts, stirring after each until smooth.
  10. Drizzle melted white chocolate over the top in thin lines or squiggles.
  11. Use a toothpick or butter knife to gently swirl brownie, cheesecake, and white chocolate layers together for a marbled effect.
  12. Bake in the center of the oven for 35-40 minutes, until edges are set and center is slightly wobbly. Toothpick should come out with moist crumbs.
  13. Cool completely in the pan (at least 1 hour, or chill for 30 minutes in fridge for cleaner cuts). Use parchment to lift out and slice into squares.

Notes

Use room temperature eggs and cream cheese for a smoother cheesecake layer. Don’t overmix the brownie batter to keep it fudgy. Swirl gently for a marbled look. Chill brownies before slicing for clean edges. For gluten-free, substitute almond flour; for dairy-free, use vegan cream cheese and coconut yogurt. The white chocolate swirl is optional but adds a pretty finish.

Nutrition

Keywords: red velvet brownies, cheesecake brownies, white chocolate swirl, easy dessert, holiday baking, party treats, comfort food, fudgy brownies

Find it online: https://wigglebite.com/red-velvet-cheesecake-brownies-recipe-easy-white-chocolate-swirl-dessert/