Red velvet cheesecake swirl brownies

    50 min

    These are absolutely beautiful brownies! Moist and delicious with a delightful swirl of cream cheese filling inside that adds the flavour of cheesecake to a traditional red velvet cake.

    39 people made this

    Serves: 12 

    • 120g unsalted butter, melted
    • 200g caster sugar
    • 20g cocoa
    • 2 tablespoons red food colouring, or as required
    • 1 teaspoon vanilla extract
    • 1 teaspoon vinegar
    • 1/4 teaspoon salt
    • 2 large eggs, slightly beaten
    • 100g plain flour
    • 225g cream cheese
    • 50g caster sugar
    • 1 large egg
    • 1/4 teaspoon vanilla extract

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease an 20cm square baking tin.
    2. To make the red velvet brownie base: Whisk melted butter with 200g caster sugar in a large mixing bowl; stir cocoa, red food colouring, 1 teaspoon vanilla extract, vinegar and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
    3. Stir flour into cocoa mixture just until combined; set aside a small amount of the brownie mixture to swirl on top later, about 60g. Pour remaining brownie mixture into the prepared baking tin.
    4. To make the cheesecake topping: Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat in 50g caster sugar, 1 egg and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
    5. Spoon cream cheese mixture in dollops over the red velvet base; gently smooth to form an even layer using a knife or spatula. Do not overmix. Drizzle reserved red velvet mixture over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
    6. Bake in the preheated oven until a skewer inserted into the centre of the tin comes out clean, 30 to 35 minutes. Cool completely before cutting into squares; store covered in fridge.

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    Reviews in English (95)


    Having read the other reviews, I wasn't surprised when the cream cheese mixture turned out rather runny. I simply spooned it on. What I hadn't expected was that the last few dollops of brownie dough, being so much heavier, sank straight through the cream cheese, so I couldn't do a lot of swirling. Consequently, my brownies didn't look as pretty as in the pictures, but they still tasted very nice. I made these for a garden party, and they went very well with fresh strawberries and cream.  -  05 Jul 2017


    wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the swirls, and before you put in oven, VERY gently tap the pan on the counter to remove some bubbles that may have formed when swirling. ** Remember, oven baking times will vary! The batch I just did today took close to 40 minutes at 345 degrees.  -  08 Apr 2013  (Review from Allrecipes US | Canada)


    I expected the cream cheese mixture to be thick because of the cook's note, but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was what I had to drop by dollops onto the cream cheese mixture and not drizzle because it was too thick. I baked for it 45 minutes and not 30 - 35 minutes as the recipe states. The edges were getting very brown but the inside was not quite cooked. It tastes okay, but not something I would make again. Very disappointing.  -  30 Mar 2013  (Review from Allrecipes US | Canada)