Red Velvet – Cream Cheese Swirl Brownies are decadent dark double chocolate brownies. The brownies are topped with a cream cheese/cheesecake layer that has the chocolate swirled up into the cheesecake layer.
Key Takeaways:
- Double-layer decadence: These brownies combine rich red velvet with a creamy cheesecake swirl for an indulgent dessert.
- Fudgy meets cakey: The texture strikes a perfect balance between fudgy and cakey, enhanced with chocolate chips and walnuts.
- Color comes from food dye: While red velvet traditionally gets color from a chemical reaction, these brownies use red food coloring for a vibrant finish.
- Room-temp ingredients matter: Let the cream cheese and eggs warm up to room temperature to ensure a smooth, fluffy cheesecake layer.
- Foil tip to avoid over-browning: Lightly tent the brownies with greased foil halfway through baking to keep the cheesecake top pristine.
- Serve after cooling: Allow at least 30–45 minutes of cooling time for clean cuts and the best taste experience.
Overview
If you’re looking for a show-stopping dessert that’s as rich as it is beautiful, these Red Velvet – Cream Cheese Swirl Brownies are the answer. Made with a decadent red velvet brownie base loaded with chocolate chips and walnuts, these bars are then topped with a luscious cheesecake layer swirled with chocolate for that perfect marble effect. Every bite is a mix of fudgy chocolate and creamy tang — the best of both brownie and cheesecake worlds.
This recipe walks you through creating the perfect brownie texture — both cakey and chewy — while also sharing smart baking tips (like how to keep your cream cheese layer from over-browning!). Whether you bake them as a classic red velvet brownie or add the cream cheese swirl for that extra wow factor, these bars are easy to make and hard to resist.
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Red Velvet Brownie Layer:
What do I need for the Red Velvet Brownies?
These decadent brownies are my favorite go-to brownie. Red Velvet cake gets its red color from a chemical reaction of cocoa and acidic buttermilk or sour cream. However, red food coloring is what turns these brownies red.
The brownies are the perfect combination of fudgy and cakey with chocolate chips and nuts. The essential ingredients in the brownies are sugar, butter, eggs, flour, cocoa powder and baking powder.
Make the Brownie Layer:
To make the brownie layer.
- Mix the cocoa, food coloring, espresso powder, eggs, vanilla, salt, and baking powder.
- Melt the butter and add it to the sugar. Heat the mixture in the microwave until it is 110-degrees F.
- Add the butter-sugar mixture to the cocoa.
- Add the flour and stir in
- Stir in the chocolate chips and walnuts. Add the mixture to a 9 X 13-inch quarter sheet pan or baking pan.
Don’t add the cream cheese layer. Bake the brownies now if you are in the mood for a yummy basic brownie recipe.
Make the Cheesecake Swirl Layer:
For this layer, you need cream cheese, eggs, and sugar. Take the cream cheese and eggs out ahead of time so they can warm up to room temperature while you make the brownie layer.
- Beat the cream cheese until it is light and fluffy.
- Add the egg whites and beat until soft peaks form.
- Stir in the sugar and spread the mixture on top of the brownies.
- Take a knife and swirl the brownie layer into the cream cheese layer.
Bake the brownies at 350-degrees F. in a preheated oven for 30 minutes.
My Simple is Smart (SIS) tip to keep the cream cheese layer from over-browning. Check the brownies after about 20 minutes if the tops are getting brown. Lightly spray a piece of aluminum foil with non-stick cooking spray and loosely tent the brownie pan. If the foil touches the cream cheese topping, it won’t stick to it. If you don’t spray the foil, it sticks to the topping and tears a hole in the top layer.
Let the brownies cool for 30 – 45 minutes minimum before cutting and serving. If you love easy and delicious bar cookies, Toasted Almond Shortbread Bars, or a Chocolate Caramel Crunch Bar or Red Velvet Kisses Cookies are perfect.
FAQ:
Q: Can I make just the brownie layer without the cheesecake topping?
A: Yes! The brownie layer makes a delicious treat on its own. Simply skip the cheesecake topping and bake as directed.
Q: What gives red velvet its signature red color?
A: While cocoa and acidic ingredients traditionally create a reddish tint, red food coloring is used in this recipe for a bold red hue.
Q: What size pan should I use?
A: A 9 x 13-inch quarter sheet or baking pan works best for even baking and perfect layering.
Q: Can I substitute the walnuts or chocolate chips?
A: Absolutely. You can skip them, or swap with pecans, white chocolate chips, or even crushed Oreos for a twist.
Q: How do I know when the brownies are done?
A: Bake at 350°F for 30 minutes. Check after 20 minutes—if the top is browning too much, loosely cover with greased foil and continue baking.
Q: Why is it important to cool before serving?
A: Cooling allows the layers to set, making it easier to slice cleanly and enhancing the overall flavor and texture.
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Red Velvet - Cream Cheese Swirl Brownies
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Red Velvet Brownies
- 1¼ cup cocoa powder dutch process (106g)
- 1 tsp espresso powder
- 4 large eggs
- 1 tbsp vanilla
- 1 tsp salt
- 1 tsp baking powder
- 2¼ cups granulated sugar(447g)
- 2 sticks melted butter(227g)
- 1½ cup flour(180g)all purpose
- 2 cup semi-sweet chocolate chips(340g)
- ½ cup chopped walnuts (optional)(60g)
- 1 tbsp. red food coloring
Cream Cheese Filling
- 12 ounces cream cheese(340g)
- ⅓ cup granulated sugar (66g)
- 3 large egg whites
Instructions
Red Velvet Brownies
- Preheat oven to 350°F (176°C).
- Mix the cocoa, food coloring, espresso powder, eggs, vanilla, salt, and baking powder.
- Melt the butter and add the sugar to the melted butter.
- Microwave the butter and sugar together until it is 110 degrees F. (43°C)
- Add the butter sugar mixture to the cocoa mixture and mix well.
- Add the flour and stir in.
- Add the chocolate chips and chopped walnuts, stir in.
- Lightly spray the bottom of the 9 X 13-inch baking pan with nonstick spray. Add the brownie batter to the pan.
- Make the cream cheese swirl topping.
Cream Cheese Swirl Topping
- Beat the softened cream cheese with a hand mixer until it is light and fluffy.
- Add the eqq whites and beat until soft peaks form.
- Add the sugar and mix in.
- Spread the cream cheese mixture evenly across the top of the brownie batter
- Take a knife and drag it through the cream cheese and brownie batter, causing the brownie batter to swirl up into the cream cheese layer.
- Bake at 350°F (176°C) for 30 minutes. Loosely tent with foil for the last 10 minutes if the cream cheese layer is over-browning.
- Let brownies cool in the pan before removing.
- Store brownies at room temp in an airtight container for two days or freeze for one month. The brownies are also delicious as frozen brownie treats. The frozen brownie will stay soft enough to bite.
