Red Velvet Brownies

This Red Velvet Brownies Recipe is a red velvet cheesecake brownie with a made from scratch red velvet brownie topped with cheesecake swirl. If you love the classic combination of red velvet and cream cheese but want something other than a cake or cupcakes, these red velvet cheesecake brownies are for you!

Read on for all the tips and tricks for making classic red velvet recipes or variations like my Purple Velvet Cake. Or just grab your red food coloring, hit that Jump to Recipe button, and let’s make this red velvet brownie recipe!

sixteen cut red velvet brownies with one on its side.
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Ingredients

white chocolate, eggs, sugar, vanilla, red food coloring, cocoa, flour, butter, and cream cheese on a countertop.

Red velvet cake is a soft, slightly chocolatey cake traditionally made using only a tablespoon or two of cocoa for its anthocyanin to produce a red color when combined with the acid in buttermilk and vinegar. That red isn’t particularly vibrant, so modern recipes now include food coloring in one form – either artificial colors or natural, like the beets in these red velvet beet waffles.

 

Red velvet cake is typically frosted with an ermine frosting or cream cheese frosting. So I thought, why not swirl a cream cheese topping into the red velvet brownie base like I did for these blackberry swirl cheesecake brownies!

In early trials of these red velvet brownies, I tried adding melted chocolate for a fudgy brownie base, but I couldn’t get the color or texture quite right. Instead, I’ve added melted white chocolate into the cheesecake swirl.

If you’re thinking about making this red velvet brownie recipe for Valentine’s Day, check out my other Valentine’s Day desserts like my 1-2-3-4 cake with rose buttercream, homemade strawberry pop tarts, or heart-shaped chocolate peppermint spritz cookies. Or incorporate a bag of red and pink M&Ms into your chocolate chip M&M cookies or brown butter M&M rice krispie treats.

Please see the recipe card below for complete information on ingredients and quantities.

Recipe tips and tricks

Making the red velvet brownie base

To prepare, heat your oven to 350°F (175°C). Line a 9 inch square baking pan with parchment paper and lightly butter the parchment. And, in a small saucepan over low heat, melt the butter and set it aside to let it cool.

Beat the eggs and sugar together until lightened in a medium bowl. Then add the melted and cooled butter, red food coloring, vanilla, and vinegar.

white liquid mixture in a glass bowl.
bright red liquid mixture in a glass bowl.

In a separate bowl, sift or whisk together the flour, cocoa powder, baking powder, and salt. I don’t always sift my dry ingredients, but I do recommend it if your cocoa is clumpy.

Gradually fold the dry ingredients into the wet mixture, being careful not to over mix. Then pour the brownie batter into the prepared pan.

thick red batter in a glass bowl.
red brownie batter in a square pan lined with parchment paper.

Make the white chocolate cheesecake topping

In a medium bowl, beat room temperature cream cheese with a hand or stand mixer until creamy. Add the melted white chocolate, sugar, egg, and vanilla extract, and pinch of salt beat until fully combined. I sometimes add a bit of white-white food coloring to get more contrast between my cheesecake swirl and the red brownie.

creamy cream cheese in a metal bowl.
thick off white batter in a metal bowl.

Pour the cream cheese mixture over the brownie batter in the pan. Use a knife to swirl the two layers together, creating a marbled effect. Don’t forget to remove your binder clips before baking!

white cheesecake batter poured over the red velvet brownie base in a square pan lined with parchment.
red velvet brownie batter swirled with cheesecake topping in a square pan lined with parchment paper.

Place the pan in the heated oven and bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. I recommend checking at about 30 minutes and covering the brownie pan with foil if it looks like your cheesecake topping is starting to brown.

Remove the pan from the oven and let the red velvet brownies cool completely in the pan. Use the parchment paper overhang to lift the brownies out of the pan, and slice into squares. While you may be tempted to eat these brownies warm, they have the best texture after cooling or even after chilling overnight!

pan of red velvet cheesecake brownies on parchment and cut into sixteen squares.

Storage

These red velvet brownies need to be stored in the refrigerator because of the cheesecake topping. Store in an airtight container in the refrigerator for up to five days, and let warm just a smidge before serving for the best flavor.

Recipe FAQs

What is the flavor of these red velvet brownies?

These red velvet blondies combine a light cocoa brownie base with a white chocolate cheesecake topping. If you want a more intense chocolate flavor, I’d recommend my caramel espresso brownies or Oreo cheesecake brownie recipe instead.

Can I freeze these brownies?

Absolutely. Store cut brownies in a freezer bag for up to 3 months.

Wasn’t artificial red food coloring banned?

In January 2025, FD&C Red No. 3 was banned by the U.S. Food and Drug Administration because of an association with cancer incidence in rats but not humans. Other red food dyes are still approved. However, if you’d prefer not to use red food coloring, the brownies will still taste delicious—they just won’t have the signature red velvet appearance.

Why can’t I just use a red velvet cake mix?

Other recipes for red velvet brownies and red velvet cookies often use red velvet cake mix. While mixes can save you a tiny bit of time, you’ll get better flavor and texture baking from scratch. And you’ll reduce the amount of additives and preservatives in your diet.

twelve cut red velvet brownies with one on its side.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Red Velvet Brownies

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Category: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 221kcal
This Red Velvet Brownies Recipe is a red velvet cheesecake brownie with a made from scratch red velvet brownie topped with cheesecake swirl. If you love the classic combination of red velvet and cream cheese but want something other than a cake or cupcakes, these red velvet cheesecake brownies are for you!
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Ingredients

Red Velvet Brownie Base

  • 8 tablespoons (113 grams) unsalted butter plus more for greasing the pan
  • 1 cup (125 grams) all purpose flour
  • ¼ cup (24 grams) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

White Chocolate Cheesecake Layer

  • 3 ounces (85 grams) white chocolate
  • 8 ounces (227 grams) cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  • heat your oven to 350°F (175°C). Line a 9 inch square baking pan with parchment paper and lightly butter the parchment.
  • Melt the butter in a small saucepan over low heat, and set it aside to let it cool.
    8 tablespoons (113 grams) unsalted butter
  • Sift or whisk together the flour, cocoa powder, baking powder, and salt.
    1 cup (125 grams) all purpose flour, ¼ cup (24 grams) unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
  • Beat the eggs and sugar together until lightened in a medium bowl. Then add the melted and cooled butter, red food coloring, vanilla, and vinegar.
    2 large eggs, 1 cup (200 grams) granulated sugar, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, 1 teaspoon white vinegar
  • Add the dry ingredients into the wet mixture, and stir only until all traces of dry ingredients have disappeared, being careful not to over mix. Then pour the brownie batter into the prepared pan.
  • To make the white chocolate cheesecake topping, first melt the white chocolate using a double boiler or heat safe bowl over a pan of simmering water.
    3 ounces (85 grams) white chocolate
  • In a medium bowl, beat room temperature cream cheese with a hand or stand mixer until creamy. Add the melted white chocolate, sugar, egg, and vanilla extract, and pinch of salt beat until fully combined.
    8 ounces (227 grams) cream cheese, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1 pinch salt
  • Pour the cream cheese mixture over the brownie batter in the pan. Use a knife to swirl the two layers together, creating a marbled effect. If you've used binder clips to secure the parchment paper, don't forget to remove your binder clips before baking!
  • Bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Check at about 30 minutes and cover the brownie pan with foil if your cheesecake topping is starting to brown.
  • Remove the pan from the oven and let the red velvet brownies cool completely in the pan. Use the parchment paper overhang to lift the brownies out of the pan, and slice into squares.

Notes

These red velvet brownies have a light cocoa taste and are halfway between a fudgy brownie and red velvet cake. They are leavened more than your average fudgy brownie with the beaten eggs and touch of baking powder.
In January 2025, FD&C Red No. 3 was banned by the U.S. Food and Drug Administration because of an association with cancer incidence in rats but not humans. Other red food dyes are still approved, but you may still have food coloring with this banned dye. My family has chosen to continue to use this red, but if you’d prefer not to use red food coloring fr now, your brownies will still taste delicious—they just won’t have the signature red velvet appearance.
I sometimes add a bit of white-white food coloring to the cheesecake batter to lighten it and get more contrast between my cheesecake swirl and the red brownie.
While you may be tempted to eat these brownies warm, they have the best texture after cooling or even after chilling overnight!

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 114mg | Potassium: 77mg | Fiber: 1g | Sugar: 16g | Vitamin A: 411IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 1mg
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