Red Velvet Brownies

Fudgy red velvet brownies with a vanilla cheesecake swirl

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Fudgy red velvet brownies with a hint of cocoa topped with swirls of sweet and tangy cheesecake for the perfect slice!




  • 120g (1/2 cup) Unsalted butter
  • 200g (1 cup) Granulated sugar
  • 2 Large eggs
  • 1/2 tsp Baking powder
  • 30g (1/4 cup) Cocoa powder
  • 80g (2/3 cup) All-purpose flour
  • 1 tsp Vanilla extract
  • A few drops of gel red food colouring, or 1 tsp liquid colouring

Cheesecake swirl

  • 225g (8 oz) Cream cheese, softened
  • 1 large egg
  • 50g (1/4 cup) Granulated sugar
  • 1 tsp Vanilla extract



  1. Preheat the oven to 160C / 320F and line a 20cm x 20cm / 8 x 8 inch baking pan
  2. Melt the butter in the microwave
  3. Add the sugar, cocoa powder, vanilla extract and food colouring, whisk to combine
  4. Add the eggs one at a time, whisking until smooth
  5. Sift in the flour and baking powder, and fold to combine
  6. Reserve a 1/4 cup of batter to swirl and transfer the remaining batter to the lined tray

Cheesecake swirl

  1. Combine the cream cheese, sugar, egg and vanilla extract in a large bowl and beat with an electric mixer or stand mixer until smooth
  2. Spoon dollops of the cheesecake mixture over the brownie batter and top with the remaining brownie batter
  3. Use a knife to create swirls of cheesecake in the batter and bake for 25-30 minutes, or until a toothpick emerges with a few moist crumbs
  4. Cool completely, cut into squares and enjoy!
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