Friday, June 15, 2012

Marbled Red-Velvet Cheesecake Brownies

This weekend, we are meeting some friends for dinner. One of them loves cakes and pastries. We used to attack the dessert table at buffets when we were on vacations. So I thought this would be a good opportunity to bake something new and pass it on to her and others.

Believe it or not this is my first brownie; I have been wanting to bake brownies ever since I started my blog. So I was so excited making these Red Velvet ones, and also, my first attempt at making Red Velvet anything!!! The recipe is adapted from

I was a little nervous when I put these brownies inside the oven. But when I took the first bite, it was so good! I couldn’t believe that I pulled it off. I got out my cookie cutter and started cutting out cute little hearts! You could just cut small squares with a knife, but these hearts were too cute!

Pouring the cheesecake mixture on to the brownie layer.
All set with pretty swirls, ready to go into the oven...
Cutting out cute little hearts, with my pink sandwich cutter.
Marbled Red Velvet Cheesecake Brownies
Yield: 30 hearts  (2 inches)

Red Velvet Layer:
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla extract
2 tespoon red food coloring
2 teaspoons apple cider/white  vinegar
Cheesecake Layer:
2 8oz packages cream cheese, softened (I used Philadelphia Block Cream Cheese)
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

  • Preheat oven to 350 degrees. Line a 13 x 18 jelly roll pan with butter paper or grease with butter. See Notes below.
  • In large bowl, sift together flour, cocoa powder and baking powder. Add salt and sugar. Set aside.
  • In a mixing bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.
  • Combine the dry and wet ingredients, until completely combined. Do not over mix.
  • The batter will be a really thick, but don't worry, that's what you want.
  • Remove 3/4 cup of the batter and place it in a separate bowl.
  • Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside.
  • Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
  • Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes.
  • Add eggs and vanilla, beating until combined and there are no lumps.
  • Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
  • Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer.
  • Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.
  • Bake for 30 minutes, rotating half way through, or until a tooth pick inserted, comes out dry.
  • Let cool completely on a wire rack before cutting.
  • Use a medium sized heart cookie cutter to create the perfect hearts. Or cut into squares. 

  • I used a glass Pyrex dish, 13” in diameter.
  • And I lined the glass dish with butter paper.
  • Because I was baking with a glass dish, I reduced the temperature to 325 degrees, and baked for 45 minutes. 


  1. wow looks very beautiful but chitra can u give the sustitute for egg as we dont eat eggs...


    1. Thanks Shru,
      My regular egg substitute is: 1 tablespoon of vinegar + 1 teaspoon of baking soda can be substituted for 1 egg. Both white distilled vinegar and apple cider vinegar can be used. This combination works best in cakes, cupcakes and quick breads.

      But I havent tried the substitute for this recipe, so I dont know how it turns out. Maybe you can try just the brownie layer first.