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Red Velvet Cheesecake Brownies

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 1 9x13 pan of brownies


  • 1 cup unsalted butter softened
  • 1.5 cups white sugar
  • 1.5 cups brown sugar
  • 4 large eggs room temperature
  • 2 oz red food coloring
  • 4 teaspoons vanilla extract divided
  • 2.5 cups self rising flour or all purpose with 2 tsp baking powder & 1/2 tsp salt added
  • 6 tablespoons cocoa
  • 1 8 oz package cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon flour
  • 1 14 oz can sweetened condensed milk
  • 1 large egg


  • Preheat your oven to 350 degrees.
  • In a large bowl using an electric mixer or stand mixer, beat together the 1 cup of butter & both white and brown sugars. Beat in the eggs one at a time until smooth. Stir in the food coloring & half the vanilla extract. Gently fold in the flour & cocoa, being careful not to over mix. I can’t stress that enough – don’t over mix! The batter will be very thick.
  • Spray a 9×13 inch baker with non-stick cooking spray or Baker’s Secret. Pour in the brownie batter, scraping the sides of the bowl to get it all out.
  • In a large bowl, beat together the cream cheese and 2 tablespoons of butter until smooth. Mix in the flour, vanilla, sweetened condensed milk, & the egg until well combined. Spread the cream cheese mixture over the brownie batter. Bake at 350 degrees for 45 minutes.