Cake Dessert

Red Velvet Cheesecake Brownies


Can I please tell you that these brownies are amazing?! One of the best brownies I’ve had, besides the S’mores Milo Brownies of course. Heeeeeeee… I tried to describe these brownies, but quite honestly, I don’t think I can do them any justice. You have got to try it at least once. It’s so quick and simple to make them, no need for a double boiler, no need to melt anything.

Just 2 large mixing bowl, your ingredients, baking pan, your pre-heated oven, a craving for some delicious dessert, and you are good to go! I love making those swirls, the process is so therapeutic, and it makes me feel a little artsy. I like to think that every swirled cake is unique because you can’t replicate the exact same swirl for each cake you bake even if you try. Here is a picture of how the brownie looks like when I cut into it, and just seconds before I stuffed my face with it. 😀

Here’s how the little slices of velvety heaven was made.


Red Velvet Cheesecake Brownies

8x8 inch pan


Red Velvet

  • 1/2 cup 113g unsalted butter, softened
  • 2/3 cup 134g caster sugar
  • 3/4 cup 96g all purpose flour
  • 1/4 cup 30g good quality cocoa powder
  • 1/4 tsp salt
  • 2 eggs 60-65g each, shell on
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food colouring or until desired colour optional

Cream Cheesecake

  • 8 oz 226g pack cream cheese, softened at room temp
  • 3-4 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 egg


Red Velvet

  • Preheat oven to 176C.
  • Line your 8x8 inch pan.  I used a 10x6.
  • In your mixing bowl, beat sugar and butter until light and fluffy.
  • Add cocoa powder, beat until combined.
  • Add red food colouring, vinegar, and vanilla extract.
  • Mix to combine, then add in eggs.
  • Beat to combine and add flour.
  • Mix until combined.
  • Reserve about 1/4 cup batter for swirling.
  • Pour the batter into lined pan, and smooth out the top.
  • Then prepare cheesecake batter.

Cheesecake Batter

  • Use a spatula to soften the cheese before adding vanilla, sugar, and eggs.
  • Switch to whisk and whisk until combined.
  • Carefully pour mixture over brownie batter and smooth out the top.
  • Using a teaspoon, scoop dollops of reserved brownie batter on top of cheesecake batter.
  • Then use a tooth pick, skewer, or back of a butter knife to create swirls.
  • Bake for 30-35 mins at 176C.
  • Allow to cool completely before slicing it into squares.


Use this link for cups to grams conversion
Adapted from Laura in The Kitchen

Serve with a glass of cold milk, and try not to eat everything!
Bon appetit!!

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  • Reply
    MonuTeena RecipesPassion
    17 October, 2014 at 9:15 am

    o my Gosh look at the colours dear 🙂 looking awesome bookmarked 😉

  • Reply
    19 December, 2015 at 10:18 pm

    Hi, is it a must to add in vinegar?

    • Reply
      Sharon Lam
      22 December, 2015 at 9:11 am

      Hi Marie, the vinegar is to activate the baking agent used to make the cake rise. Don’t worry, you will not taste it at all.

      • Reply
        22 December, 2015 at 9:22 am

        Hi Sharon, I don’t have vinegar at home so I must buy if I going to make tis brownie. Was thinking if there’s anything else tat can replace vinegar. Tks

        • Reply
          26 December, 2015 at 6:20 pm

          Even lemon juice works well

          • Sharon Lam
            26 December, 2015 at 10:17 pm

            Yes, lemon juice will work too. 🙂

  • Reply
    6 April, 2018 at 9:52 pm

    i made this and it was great

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