Chewy, fudgy smooth-as-silk brownies partner with a creamy swirl of rich cheesecake. And this is baked together in one dessert? Yes indeed. These Red Velvet Cheesecake Brownies are just the dessert you need. It’s the red velvet cake you loved but in an easy, portable bar form that you can snatch off of the dessert plate with secretive ease.

Sure, these are sugar cookies and gingerbread, but there’s something about fudgy, gooey, and decadent that screams the holiday season. Once the days get shorter the primal need for richer, more decadent fare increases, and these Red Velvet Cheesecake Brownies fit the bill. The chewy, slightly chocolatey brownie is layered with a vanilla-laced cheesecake. With a beautiful marbling on top, these brownies are ready for any event you have planned.

These brownies have a very similar texture to those delicious box-mix brownies we’re all trying to replicate. The oil-based, cocoa-powdered derived brownie, is super simple to make, no melting chocolate or butter here.

Once the batter is made, the red food coloring is added to give it that deep red color we associate with red velvet-anything.

Next, you get to making the cream cheese mixture which is cream cheese mixed with sugar, egg, flour, vanilla, and some salt. The egg and flour are crucial to this mixture, as they help bind the cheesecake and prevent it from oozing from the brownies.

Take half of the brownie mixture and spread it into the pan. Next, you add in the cheesecake mixture, followed by the remaining brownie mixture. Use a knife to swirl the cheesecake and red velvet batter together.

These brownies bake up fudgey, so don’t think that the toothpick test for doneness will work here.

Once cooled, you can slice them up and enjoy. The brownies are rich and fudgy but are also silky from the cream cheese filling. There’s no dry and crumbly part, every part is a centerpiece.