Marbled Red Velvet Cheesecake Brownies

  • Yield: 16


Red Velvet Layer:
Nonstick cooking spray
3 1/4cups all-purpose flour
2 1/4cups granulated sugar
3tablespoons cocoa powder
1teaspoon salt
1/2teaspoon baking powder
3 eggs
1cup vegetable oil
4tablespoons milk, divided
1tablespoon vanilla extract
1tablespoon red food coloring
2teaspoons white vinegar
Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
3/4cup granulated sugar
2 eggs
2teaspoons vanilla extract


  1. Preheat oven to 350F. Coat a 13 x 18 jelly roll pan with cooking spray.
  2. Whisk together flour, sugar, cocoa powder, salt and baking powder.
  3. Whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla, food coloring and vinegar. Add dry ingredients and stir until well combined. (The batter will be very thick.) Scrape into pan (reserving 3/4 cup). Smooth to reach all the edges.
  4. Beat cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 2 minutes. Add eggs and vanilla, beating well. Pour cream cheese mixture on top of red velvet layer in pan and smooth mixture until it reaches all the edges.
  5. Combine remaining milk with reserved batter. Stir well. Drop spoonfuls on top of cheesecake layer. Drag the tip of a knife through red velvet and the cheesecake layers to create swirls.
  6. Bake 25 minutes or just until the center is set. Let cool. Cut into shapes using heart cookie cutters.

Recipe by Jessica Segarra,

Red Velvet Cheesecake Brownies

Jessica Segerra