Red Velvet Cheesecake Brownies

Heya,

 

Every time I make anything red velvet, without fail, someone says to me “Isn’t it just chocolate cake with food colouring?” And okay, fair question. But I genuinely think red velvet has its own personality. It’s got that subtle tang, a gentle hint of cocoa, and this slightly nutty, rich flavour that’s really hard to describe but you know it when you taste it. I usually use buttermilk in my red velvet cupcakes (blog post coming soon, promise!) to help bring out that iconic flavour, but these brownies take a slightly different route.

Here, it’s the vinegar that makes the magic happen. It might sound odd, but it causes the mixture to ‘split’ just enough to create that unique texture and flavour that sets red velvet apart from a standard chocolate bake. The result is a dense, fudgy brownie that feels just a little bit better than regular brownies (which my Mum is the queen of!).

This bake is basically my two dessert worlds colliding: red velvet and cheesecake. And weirdly, they go so well together. The brownie layer is rich and chocolatey with a deep red hue, while the cheesecake swirl is light, creamy, and slightly tangy — almost mousse-like once baked. I’m usually loyal to no-bake cheesecakes, but this baked version is genuinely beautiful. The combo makes for the perfect texture contrast, and honestly, they look so pretty too. I hope you love it as much as I do!

Here is my recipe for Red Velvet Cheesecake Brownies:

Ingredients: (Serves 12) 

For the Brownies:

• 75g Butter
• 135g Caster Sugar
• 1tsp Almond/Vanilla Extract
• Red Food Colouring
• 2 Eggs
• 15g Cocoa Powder
• 65g Plain Flour
• 1/2tsp White Wine Vinegar

For the Cheesecake Mix:

• 125g Cream Cheese
• 40g Caster Sugar
• 1/2tsp Vanilla/Almond Extract
• 1 egg yolk (ideally a small one!)

Method:

1. Preheat the oven to 180'c, gas mark 4.
2. For the cheesecake filling, in a small bowl mix together the cheesecake ingredients and leave to harden in the fridge.
3. To make the brownies, soften the butter and cream together with the sugar
4. Add the vanilla, food colouring and egg and continue to mix
5. Fold in the flour and cocoa until just combined and add the vinegar
6. Pour about 75% of the mixture into a greased 9x9 tin then pour the cheesecake mixture over it 
7. Pour the rest of the brownie mixture on top and use a knife or chopstick to swirl the mixture around - ideally don't over mix it
8. Bake for 20-25 minutes 
9. Enjoy!!

Comment below if you have made this bake or have any questions!
Lottie X