My rich, chocolatey, one-pan Red Velvet Brownies recipe is the perfect low-lift way to achieve bakery-favorite flavors without layer cake fuss. Between the fudgy brownie layer and vibrant red velvet cheesecake swirl, these sweet treats are the perfect way to celebrate Valentine’s Day—or just satisfy your sweet tooth itch!
Get ready to melt hearts this Valentine’s Day with my easy red velvet brownies recipe. Simply made with just 11 ingredients—most of which are pantry staples!—these fudgy, cheesecake-y squares of goodness are so much more than the sum of their parts. If you love my pumpkin cheesecake brownies in the fall, this Cupid-ready recipe is right up your alley.
Make a batch for your honey, serve them alongside heart-shaped chocolate chip cookies at a Galentine’s Day gathering, or whip them up to root on your favorite red jerseyed team on game day. No matter who the audience is, I can almost guarantee their hearts will be aflutter at first bite.
Need more healthy-ish V-Day food-spiration? Check out my easy Valentine’s Day charcuterie board, fresh strawberry waffles and chocolate chia protein pudding recipes next!
Jump to:
- What do they taste like?
- Why You’ll Love This Valentine’s Day Dessert Recipe
- Ingredients Needed
- Substitutions
- How To Make Red Velvet Brownies
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage Directions
- Red Velvet Cheesecake Brownies Nutrition
- Pricing Info
- FAQs
- Other Valentine’s Day Recipes
- Recipe
What do they taste like?
These red velvet cake brownies are rich, decadent, and downright swoon-worthy. The base is everything you want in a brownie: deeply chocolatey, ultra-fudgy, and dense in the best way. Thanks to the combination of melted butter, cocoa powder, and semi-sweet chocolate chips, each bite has an intense chocolate flavor with a soft, melt-in-your-mouth texture.
Swirled throughout is a luscious ribbon of red velvet cheesecake that adds creamy tang and visual drama. The cream cheese brings a smooth, slightly tangy contrast that cuts through the richness of the brownie base, while the red velvet extract adds that classic, subtly sweet flavor with a hint of cocoa-vanilla warmth.
The use of whole wheat pastry flour gives the brownies a faint nutty depth that rounds out the sweetness from the brown and granulated sugars. Overall, they taste like a cross between a fudgy avocado brownie, eggless red velvet cake, and a slice of cheesecake. Delightful!
Why You’ll Love This Valentine’s Day Dessert Recipe
- Budget-Friendly – At just 55 cents a serving, these red velvet brownies are perfect for spreading the love without breaking the bank.
- Better-For-You – While there’s no denying that decadent red velvet cheesecake brownies are a sometimes treat, they’re a healthier option than many store-bought options. By using smart ingredient swaps, we’re able to sneak in 5 grams of protein and 3 grams of fiber per brownie—not too shabby, if you ask me!
- Bold & Beautiful – If you’re looking for a colorful show-stopping dessert, these brownies are just the thing. They look like an edible Jackson Pollock!
Ingredients Needed
- Unsalted Butter & Salt – Starting with unsalted butter and adding your own salt is a bakery-style trick to ensure consistent results every time. If you can swing the added expense, opt for grass-fed butter for a more nutrient dense option.
- Semi-Sweet Chocolate Chips & Unsweetened Cocoa Powder – We’ll use both chocolatey additions to ensure every bite is bursting with fudgy goodness. If possible, reach for Dutch-processed cocoa for a smoother, less acidic, more chocolatey flavor.
- Large Eggs – A protein-packed binder that’ll make your brownies perfectly soft. Let them come to room temperature to make mixing easier!
- Brown Sugar & Granulated Sugar – Brown sugar adds moisture and caramelly undertones, while granulated sugar helps develop a lightly crisp brownie crown and dreamy cheesecake swirl.
- Vanilla Extract – Vanilla adds rich depth and complexity, making these treats taste extra yummy.
- Whole Wheat Pastry Flour – My favorite sensible baking swap! It has the nutty flavor and nutrient profile of regular whole wheat flour, but without baking up dense and stodgy.
- Cream Cheese – Make sure to reach for full-fat block-style cream cheese for the best results.
- Red Velvet Extract – This is what gives our cheesecake layer its vibrant ruby-red hue and adds a hint of cocoa depth.
Substitutions
- Unsalted Butter & Salt – Only have salted butter? Use it, then add salt to taste.
- Semi-Sweet Chocolate Chips – Feel free to swap in bar chocolate, or use dark chocolate chips instead.
- Large Eggs – If you’re using a different size of egg or are using liquid eggs, note that every large egg is roughly a scant ¼ cup. Alternatively, swap in your favorite egg substitutes like flax eggs (1 flax egg = 1 tablespoon of flax + 3 tablespoons of water + a few minutes to thicken.)
- Brown Sugar – Fresh out? Make your own by mixing white sugar and molasses in a 1 cup to 1-2 tablespoon ratio. (Using less makes light brown sugar, using more makes dark brown sugar.) You can also use less-processed alternatives like muscovado sugar or coconut sugar.
- Granulated Sugar – Cane sugar or superfine/caster sugar are perfect 1:1 substitutes.
- Vanilla Extract – Feel free to use an equal amount of vanilla paste or powder.
- Whole Wheat Pastry Flour – A 50/50 mix of regular flour and whole wheat flour will give you a similar result. Or, use all AP flour, but note that you’ll miss out on some fiber if you do.
- Cream Cheese – Rather than reaching for low-fat or non-fat cream cheese, your best option is sticking with lighter Neufchatel cheese. Alternatively, you can use mascarpone cheese, but it won’t have the same signature tang you may be used to.
How To Make Red Velvet Brownies
Step 1: Melt Chocolate & Butter. In a small saucepan set over low heat, melt the butter and chocolate chips together, whisking until smooth and glossy. Remove from the heat and set aside to cool slightly.
Step 2: Make Red Velvet Cheesecake Layer. In a mixing bowl, beat the cream cheese with ⅓ cup granulated sugar until smooth and creamy. Add the egg white (save the yolk for the brownie batter), red velvet extract, and vanilla, and beat again until fully combined. Set aside.
Step 3: Whip Eggs & Sugars. In a large bowl, beat the reserved egg yolk, remaining eggs, brown sugar, ½ cup granulated sugar, and vanilla until the mixture looks smooth, pale, and slightly frothy.
Step 4: Add Melted Chocolate. With the mixer running on low, slowly drizzle the cooled chocolate-butter mixture into the egg mixture. Continue mixing until everything is silky and fully incorporated.
Step 5: Add Dry Ingredients. Add the cocoa powder and salt to the brownie batter, mixing just until combined. Stir in the whole wheat pastry flour, mixing gently until no dry streaks remain—don’t overmix.
Step 6: Layer. Reserve about ¾ cup of the brownie batter. Pour the remaining batter into your prepared pan and spread it to the edges using the back of a spoon or an offset spatula (it will be thick!).
Step 7: Swirl It Up. Spread the cheesecake mixture evenly over the brownie batter. Dollop the reserved brownie batter on top, then use a butter knife to gently swirl everything together.
Step 8: Bake, Cool, & Slice. Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean with a few fudgy crumbs. Let the brownies cool completely, then remove from the pan and slice into 16 irresistible pieces.
Optional Variations & Dietary Adjustments
- Gluten-Free – Substitute the whole wheat pastry flour with a 1:1 gluten-free baking flour. The brownies will stay fudgy and dense—just be careful not to overbake and give the batter 30 minutes to rest before baking so the grains can rehydrate.
- Dairy-Free – Use dairy-free butter and dairy-free chocolate chips in the brownie base. Swap in your favorite plant-based block cream cheese for the cheesecake swirl.
- Egg-Free – Flax eggs, chia eggs, or vegan egg replacer should all work well here!
- Mix-Ins – Fold an additional ¼–½ cup chocolate chips into the brownie batter or sprinkle some on top before baking for even more rich, melty chocolate in every bite. Or, sprinkle chopped walnuts or pecans between the layers for added texture and flavor.
- Swirl Swap – Not feeling red velvet? Skip the red velvet extract in favor of vanilla and/or add a teaspoon of espresso powder to the brownie batter for a mocha twist.
Serving Suggestions
Serve these red velvet brownies slightly chilled or at room temperature to let the cheesecake swirl fully set and shine. They’re delicious on their own, but extra-special with a squirt of lightly sweetened whipped cream, a scoop of chocolate chocolate chip ice cream or coffee ice cream, and/or a drizzle of mocha sauce.
For a festive touch, dust with powdered sugar or add fresh berries on the side. And, of course, don’t forget the coffee (maybe spiked with some white chocolate raspberry creamer?!?) or a mocha latte to wash it all down.
Recipe Success Tips
- Let the chocolate cool slightly. Adding hot melted chocolate to the eggs can scramble them. Make sure it’s warm, not hot, before mixing it in.
- Beat the cream cheese until smooth. This prevents lumps in the cheesecake swirl and helps create those silky ribbons throughout the brownies.
- Don’t overmix the flour. Stir just until combined to keep the brownies dense and fudgy rather than cakey.
- Swirl gently. A few passes with a butter knife or a toothpick is all you need—over-swirling will muddy the layers instead of creating defined swirls.
- Check for doneness carefully. A toothpick should come out with a few moist crumbs attached. If you wait till it’s completely clean, it means the brownies may be overbaked.
Storage Directions
- Room Temp: Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, keep brownies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual brownie squares tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months.
- Defrost frozen brownies at room temperature for 30-60 minutes before serving.
Red Velvet Cheesecake Brownies Nutrition
These red velvet brownies are a rich, satisfying dessert that delivers both indulgence and staying power. At 302 calories per serving, they’re clearly a treat, but one that’s meant to be enjoyed slowly and mindfully. Their fudgy texture and creamy cheesecake swirl make a small portion feel decadent.
The 35 grams of carbohydrates provide quick energy, while the inclusion of whole wheat pastry flour contributes 3 grams of fiber, helping with digestion and offering a bit more fullness compared to desserts made with refined flour. Plus, with 5 grams of protein, largely from the eggs and cream cheese, these brownies offer more balance than a typical chocolate dessert.
The 18 grams of fat play an important role in flavor, texture, and satiety, helping keep blood sugar from spiking as quickly. Sodium remains moderate at 146 mg per serving. Overall, they are reasonable for a dessert, especially when balanced within an overall day of nutrient-dense meals. Enjoy every festive, fudgy bite!
Total nutritional content per serving is:
- Calories: 302 calories
- Carbohydrates: 35 grams
- Protein: 5 grams
- Total Fat: 18 grams
- Sodium: 146 mg
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ¾ cup unsalted butter: $1.62
- ⅔ cup semi-sweet chocolate chips: $0.81
- 4 large eggs: $1.80
- 1 cup brown sugar: $1.04
- ½ cup granulated sugar: $0.08
- 2 tsp vanilla extract: $0.08
- ½ cup unsweetened cocoa powder: $0.56
- ½ tsp salt: $0.01
- 1 ⅓ cups whole wheat pastry flour: $0.38
- 8 oz cream cheese: $1.96
- ⅓ cup granulated sugar: $0.05
- 2 tsp red velvet extract: $0.42
The total comes out to be around $8.81 or roughly $0.55 per brownie!
FAQs
Red velvet brownies are richer and more layered than regular brownies, featuring bold cocoa flavor, bright red hue, and a tangy cream cheese swirl, while classic brownies are purely chocolate-forward.
Red velvet is different from chocolate because it has a milder cocoa flavor paired with vanilla, and tangy notes from cream cheese or buttermilk, rather than an intense ALL CHOCOLATE taste.
It depends on the recipe! My recipe is made with brownie basics like butter, chocolate chips, cocoa powder, eggs, white and brown sugar, vanilla extract, and flour, plus a cream cheese swirl flavored with red velvet cake extract.
Other Valentine’s Day Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Fudgy Red Velvet Brownies (w/Cheesecake Swirl)
Equipment
- 1 9×9 baking pan
- 1 stand mixer (or electric hand mixer)
Ingredients
Brownie Layer:
- ¾ cup unsalted butter
- ⅔ cup semi-sweet chocolate chips
- 3 large eggs
- 1 large egg yolk
- 1 cup brown sugar (not packed)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 1 ⅓ cups whole wheat pastry flour
Red Velvet Cheesecake Layer:
- 8 oz cream cheese (softened to room temperature)
- ⅓ cup granulated sugar
- 1 large egg white
- 2 tsp red velvet extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line or grease a 9×9 baking pan.
- In a small saucepan, melt the butter and chocolate chips over low heat, stirring frequently until smooth. Set aside to cool and start on the red velvet cheesecake layer.
- Make the red velvet cheesecake layer by beating the cream cheese in a stand mixer until smooth. Add the ⅓ cup sugar and beat until well combined.
- Add the egg white, reserving the egg yolk for the brownie layer. Beat the egg in until smooth. Add the red velvet extract and vanilla extract and beat again. Set the cheesecake mixture aside and start the brownie layer.
- Make the brownie layer by beating together the 3 large eggs + 1 egg yolk, brown sugar, ½ cup granulated sugar, and vanilla extract until smooth and frothy (about 2-3 minutes).
- While the mixer is running on low, slowly pour in the cooled chocolate butter mixture and stir until well combined. Add the cocoa powder and salt and stir until well combined. Add the whole wheat pastry flour and stir until well combined.
- Reserve about ¾ cup of the brownie batter, and pour the rest into the prepared baking pan. Spread with a spoon all the way to the edges, it will be thick! Top with the red velvet cheesecake layer, spreading it all the way to the edges. Add dollops of the reserved brownie batter to the top of the red velvet layer, then swirl gently with a butter knife.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow to cool, then remove from the pan, slice into 16 brownies, and serve! Store at room temperature for up to 3 days.
Notes
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- Storing: Leftover red velvet cheesecake brownies can be kept in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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- Freezing: For longer storage, you can also freeze the brownies. Once cooled completely to room temperature, transfer them to a freezer-safe container and store for up to 3 months. Defrost the brownies at room temperature for 30-60 minutes until thawed through.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
Marge says
Will a 1:1 gluten free flour work in this recipe or is it written specifically for whole wheat flour. Would love to make these brownies but they HAVE to be gluten free.
Megan Byrd, RD says
yes 1:1 GF flour works for these 🙂