Thursday, July 19, 2012

Red Velvet Cheesecake Brownies

Two of my favorite things are red velvet cake and brownies.  I've heard of several versions of brownies over the years....blondies, Reese's cup brownies, chocolate chunk brownies, m&m brownies, ones with name it, it's probably been done.  But it was on Pinterest where I came across a red velvet version of these delicious chocolate bars.

I don't know what it is about the red color, but it just makes everything taste better.  After all, a red velvet cake is nothing but a chocolate buttermilk cake that's blushing a deep red scarlet color.  But I swear the color makes it taste different somehow.

These brownies were incredibly easy to put together and I loved that they were topped with a lovely layer of cream cheese.  Cream cheese just adds another layer of richness.  This addition isn't necessary in my opinion because the brownies themselves are so yummy, but I think it lends another flavor that complements the chocolate perfectly.

Look how moist those babies are...

Just a word of may need to wear your stretchy pants the day after you make these because I can promise you you're going to both lick the bowl clean and then turn around and eat three (or five) of these delicious bars :)

Those brownies may or may not be missing
because I ate them...only for photographic
purposes though :)

Red Velvet Cheesecake Brownies Adapted from Sweet Peas Kitchen
Printable Version
1/2 C unsalted butter
2 oz dark chocolate, coarsely chopped
1 C sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 C all purpose flour
1/4 tsp salt

8 oz cream cheese, room temp
1/3 C sugar
1 egg
1/2 tsp vanilla

Preheat oven to 350 degrees.  Prepare 8 inch square pan by greasing it and then lining the bottom with parchment paper.

In small heat proof bowl microwave butter and chocolate until melted together.  Stir to combine and set aside to cool.

In separate small bowl whisk together sugar, eggs, vanilla and red food color.  Add in chocolate mixture and stir until smooth.

Add flour and salt and stir until just fully incorporated.  Pour into prepared pan.

For cheesecake topping, beat cream cheese, sugar egg and vanilla together until smooth.  Drop large dollops of cream cheese mixture over brownies mixture.  Use knife to make swirl pattern.

Bake 35-40 minutes or until brownies are set and knife inserted comes out clean.  Let cool completely before removing from pan.

Stack em up!


  1. just look at the colour of these perfect little squares! amazing job.

  2. Morgan that colour is utterly fantastic. Can't wait to make these. Well done you!

    1. Thanks Patricia! Let me know how they turn out for you!

  3. Can't wait to make these, just want to know do they have to be refrigerated or can you store them at room temperature, I'm planning on making for my son and he lives about 3 hours away.

    1. hhhmm that's a great question. We ate ours so fast they only lasted about two days, but over those two days I just stored them in an air-tight container. They definitely won't go soft or spoil at room temp and should be just fine on a car ride. Just make sure you don't leave them anywhere too warm :) let me know how they turn out!

  4. OMG Morgan,
    We're very impressed with your Red Velvet Cheesecake Brownies! They are fantastic (and exotic too!). Would you mind to submit the above images (hi res will be great) to our food photography site called

    Surely we'll give the original source link to the post.
    Thanks :)


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