These easy Red Velvet Cheesecake Brownies are swirled with cream cheese and stuffed with chopped Oreos!
These red velvet brownies combine my three favorite desserts in one — cheesecake, red velvet, and Oreos! So simple to make and ready in under an hour. Perfect for Valentine’s Day or the holidays!
Red Velvet Cheesecake Brownies Recipe
Last week I unveiled my light, airy, angelic Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze for Valentine’s Day. Today, it’s time for its counterpart — rich, chewy, chocolaty, decadent Oreo Red Velvet Brownies.
I don’t think its humanly possible to eat just one. So don’t feel bad about yourself if you try…its a losing battle.
You might have noticed, I looooooove cream cheese and I looooooove Oreos in desserts — especially together like my Double Layer Pumpkin Oreo Cheesecake and Raspberry Chocolate Ganache Cheesecake with Oreo Crust. So when I was flipping through my family cookbook that my mother-in-law compiled a few years ago as a Christmas gift stuffed with everyone’s favorite recipes, I was immediately drawn to the Cream Cheese Red Velvet Brownies….they sounded amazing. The contributor (thanks Corie!) said they were amazing. And I knew they would be even more amazing with Oreos.
I love it when I’m right.
These red velvet brownies are soft, chewy, chocolaty with buttery Oreos and delectable sweetened cream cheese swirled throughout the red velvet chocolate addictiveness. Three of my loves in one bite (brownies, Oreos and cream cheese to be precise.)
For Valentine’s Day, you deserve all that love. A pan full of love. Red Velvet, Oreo, Cream Cheese Brownie Looooooove.
What is Red Velvet?
If you have ever wondered where “red velvet” comes from, it actually originated way before food coloring. Before food coloring, red velvet cakes were more scarlet in color (like these brownies), which was created solely by the chemical reaction between the vinegar, cocoa and buttermilk.
The “velvet” is derived from the smooth, texture of the fine crumb cake. Once the formulation of cocoa powder changed, this red velvet effect no longer occurred and food coloring was later added to cakes to once again create “red velvet.”
Now it’s your turn to create red velvet. Red Velvet Oreo Swirl Brownies. A pan of triple the love awaits you. Don’t leave it waiting.
Red Velvet Cheesecake Brownies Ingredients
To make these red velvet Oreo brownies, you’ll need the following simple ingredients:
- Butter: I prefer using unsalted butter in my baked goods.
- Granulated sugar: I prefer using just granulated sugar in my brownies since brown sugar has more of a caramel-y flavor to it.
- Cocoa powder: Use unsweetened cocoa powder for this recipe.
- Eggs: Eggs go into both the batter and cream cheese swirl.
- Vanilla extract: Use pure vanilla for the best flavor.
- Flour: I’ve only made this recipe using all-purpose flour, so I can’t speak to whether gluten-free flour would work.
- Salt and cinnamon: Enhances the flavor of the red velvet brownies.
- Red food coloring: Technically optional, but then you won’t have true red velvet brownies.
- Oreos: Use the entire cookie, cream filling and all!
- Cream cheese: Use a brick of cream cheese, not the whipped kind in a tub.
How to Make Red Velvet Cream Cheese Brownies
These red velvet Oreo brownies couldn’t be simpler to make! Here are the basic steps to mastering this recipe:
- Beat butter, sugar and cocoa powder for 2 minutes.
- Add eggs to the batter one at a time, then beat in vanilla.
- Add the dry ingredients and mix until combined.
- Gently fold in crushed Oreos.
- Turn batter into a 9×13-inch baking dish, then swirl with cream cheese layer.
- Bake until done.
Tips for Making Red Velvet Brownies
- Swirl the cream cheese: To swirl the cream cheese into the red velvet brownies, I drop it by spoonfuls onto the brownie batter and swirl by dragging a knife through both layers.
- Don’t over bake: Bake the red velvet cream cheese brownies just until a toothpick inserted in the middle comes out clean. You want these babies to come out nice and fudgy!
- Line the pan with parchment paper: Brownies tend to stick to the dish they’re baked in. To make cleanup easier, line your baking dish with parchment paper and grease it!
Can I Make Red Velvet Cream Cheese Brownies in Advance?
Absolutely! These red velvet brownies need to cool before being sliced, so these are great to make up to 24 hours before you plan on serving them.
How to Store Red Velvet Brownies
Because the swirl contains cream cheese, these red velvet Oreo brownies need to be stored in the fridge in an airtight container. They’ll last up to 5 days.
Can I Freeze Red Velvet Cream Cheese Brownies?
Yes! To freeze:
- Let the brownies cool completely, then slice.
- Place on a parchment lined baking tray. Freeze until hardened.
- Seal inside a freezer bag or freezer-safe container for up to 3 months.
- To thaw, place in fridge overnight.
More Easy Brownies and Bars:
- Turtle Brownies
- Gingerbread Brownies with Eggnog Frosting
- Toffee Chocolate Chip Cookie Dough Brownies
- Chocolate Chip Cookie Dough Cheesecake Bars
- Snickerdoodle Bars
- Salted Caramel Apple Pie Blondies
- Pumpkin Cheesecake Bars
- Pumpkin Bars with Nutella Frosting
Tools Used in This Recipe
Red Velvet Oreo Swirl Brownies
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Red Velvet Brownie Batter
Cream Cheese Layer
- 8 oz. cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 350F degrees. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- Brownies: Add butter, sugar and cocoa powder to stand or hand mixer and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla.
- In a separate bowl, mix together flour, salt and cinnamon then beat into batter just until combined. Add red food coloring and beat until combined. Stir in crushed Oreos until evenly combined. Pour batter evenly into pan.
- Cream Cheese Layer: Beat cream cheese in stand or hand mixer just until smooth. Add sugar, egg and vanilla and beat just until incoporated. Drop by spoonfuls onto the brownie batter and swirl together by dragging a knife through both layers.
- Bake at 350 degrees for 45-55 minutes or until a toothpick inserted into the middle comes out clean. Let pan cool on a wire rack, then lift out brownies using the parchment paper. Cut when cooled completely.
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