How to Make the Best Red Velvet Cheesecake Swirl Brownies





Introduction: How to Make the Best Red Velvet Cheesecake Swirl Brownies

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Valentines Day isn’t too far away already. I know, I swear it was Christmas yesterday, where does the time go?! Anyway! How about celebrating in style with the best ever Red Velvet Cheesecake Swirl Brownies? Not only do they look beautiful but they taste incredible too. I guarantee you your partner will fall in love with you all over again if you make these!

Here is what you will need to make 16.

For the Red Velvet Brownie

  • 115g Unsalted Butter
  • 200g Golden Caster Sugar
  • 2 tsp Vanilla Extract
  • 20g Cocoa Powder
  • Pinch of Salt
  • 1 tsp White Wine Vinegar
  • Red Gel Food Colouring
  • 2 Eggs
  • 95g Plain Flour

For the Cheesecake

  • 225g Full Fat Cream Cheese
  • 50g Golden Caster Sugar
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract

Essential Equipment

  • 20cm (8″) Square Baking Tin

Step 1: To Make the Red Velvet Brownies

First preheat your oven to 180°C/Fan 170°C, grease & line the base and sides of your baking tin.

Then in a large bowl, melt the butter in 15 second bursts in the microwave.

Next add in the sugar and mix well with a spatula.

Step 2: To Make the Red Velvet Brownies

Follow that with the vanilla, cocoa powder, salt, vinegar and red food colouring. Add a little colouring at a time until you achieve a similar shade to the picture below. You will need a fair amount but remember that it will always lighten in colour when baked. Also, you can always add more but you can’t take it out. Mix well until everything is evenly combined.

Step 3: To Make the Red Velvet Brownies

Then crack the eggs into the bowl and mix really well until it’s nice and smooth again.

Step 4: To Make the Red Velvet Brownies

Finally, add the flour and fold in gently. Don’t overwork it, just mix until you can’t see anymore flour.

Step 5: To Make the Cheesecake

In a large bowl, soften the cream cheese by beating with a spatula or whisk. Then add in the sugar, egg yolk & vanilla and mix until smooth & shiny.

Step 6: Assembly

Now pour all bar 3-4 tbsp of the brownie batter into the prepared tin and smooth out roughly with a spatula.

Step 7: Assembly

Then randomly blob tablespoons of the cheesecake all over the top.

Splatter over the remaining brownie batter. (Yes, splatter is a technical term!)

Now take a skewer or a knife & drag it through the batter in swirls until you get a lovely pattern on the top.

Step 8: The Bake

Pop into the oven to bake for 25 minutes until a skewer inserted into the middle comes out clean.

Allow to cool for 10 minutes in the tin before transferring (baking paper and all) to a wire rack to cool completely.
Slice into 16 bars (4 x 4 grid) and store in an airtight container in the fridge. Consume within 5-6 days.

Step 9: Look How Pretty!

Well I know for certain that I would LOVE to receive some Red Velvet Cheesecake Swirl Brownies for Valentines Day! Just look how beautiful they are! I assure you that they taste just as good as they look too. I made two batches of these beauties and they were gone in less than 48 hours. Seriously, they’re that good!

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    19 Discussions

    I found a great kitchen scale on Amazon basics to use for conversions. I used it successfully on a Guinness Bread recipe that I brought home to the USA from Ireland. So rather than convert, I was able to use the actual metric measurements which insured the right amounts. BTW this brownie recipe looks FAB! I might even go out and look for Golden Caster Sugar!

    1 reply

    That sounds like a great set of scales! Glad you like my recipe :)

    Can you post this in American Volumes instead of Lbs, Gms.?

    6 replies

    i can share what I found on conversion sites:

    115 g. butter = 1/2 cup

    20 g. cocoa = 3.7 tbsp.

    95 g. flour = 3/4 cup

    225 g. cream cheese = 1 cup

    200 g. caster sugar (what North Americans call superfine sugar) = 1 cup

    Apparently, you can make your own by putting regular granulated sugar in a food processor for a few seconds.

    No guarantees on all this...I haven't tried it yet.

    Hi, I'm based in the UK and we only use grams & ml. There are plenty of free & easy to use conversion websites out there to help you convert the recipes though :)

    Finally a recipe where I don't have to convert weird volumes to weights.

    Thanks a lot from Germany! :)

    Even if you kept measurements in tsp./Tbs./oz. would be great. Being user "friendly" is always a plus.

    By the way, they really look delicious!

    I understand what you mean but I personally feel that using volume is an inaccurate way of baking and always promote the use of weight, which is very accurate. Especially as baking is a science. I don't mean to cause offence in any way, I just wanted to explain why I don't add volumes to my recipes x

    Is your golden castor sugar like my brown sugar? Light or dark? The brownies look scrumptious! Can't wait to bake some.

    1 reply

    Golden caster sugar is a superfine sugar (smaller than granulated but bigger that powdered/confectioners sugar) It's not quite white sugar & not quite brown, it's inbetween. Regular caster sugar would be fine to use as a substitute if you can't get a hold of it.

    Can you post this in American Volumes instead of Lbs, Gms.?

    1 reply

    Hi, I'm based in the UK and we only use grams & ml. There are plenty of free & easy to use conversion websites out there to help you convert the recipes though :)