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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