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Red Velvet Cheesecake Brownies with Chocolate Lace Cups

Red Velvet Cheesecake Brownies with Chocolate Lace Cups

5 from 1 vote
Whenever you want to create an easy irresistible dessert, brownies should always be on your list. When turned into red velvet brownies they really are a decadent treat perfect for upcoming Valentine’s Day.
Servings 9 servings
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins


Brownie Batter

  • 2.5 oz (70g) semisweet chocolate (55-70%)
  • 1/2 cup (113g) butter
  • 3/4 cup (150g) sugar
  • 2 eggs
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) cocoa powder
  • 1/2 tsp (2g) salt
  • 1/2 cup (60g) all-purpose flour
  • red food coloring gel
  • 3/4 tsp (4ml) white vinegar

For Cream Cheese Swirl

  • 8 oz (230g) cream cheese , room temperature
  • 1/4 cup (50g) sugar
  • 1 egg yolk
  • 1/2 tsp (3g) vanilla extract

Chocolate Lace Cups

  • 4 oz (120g) semisweet chocolate (55-70%)
  • 1.5 oz (40g) semisweet chocolate (55-70%) , for tempering

For serving

  • vanilla ice cream , optional


  • Prepare red velvet cheesecake brownies.
  • Preheat oven to 350F (180C). Butter the sides and bottom of a 8 inch (20cm) springform pan and line the bottom with parchment paper.
  • Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.  Remove the pan from heat but keep the bowl over the water. Stir in the sugar, then remove the bowl from the pan. Cool slightly.
  • Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract, salt, cocoa powder, red food coloring gel and vinegar.Then add the flour and stir well.
  • Reserve about 3 or 4 tablespoons of batter for later and pour the rest in the prepared pan.
  • Add cream cheese into a medium bowl and stir until smooth. Add sugar, vanilla and egg yolk and mix to combine.
  • Add spoons of cream cheese mixture on top of brownie batter. Add teaspoons of reserved brownie on top. Use a skewer to create swirls.
  • Bake for about 28-30 minutes until a toothpick inserted into the center comes out with a few moist crumbs sticking to it.
  • Remove the brownie from the oven and cool completely.
  • Meanwhile, prepare chocolate lace cups. Cover the outside of 2 bowls with aluminum foil and press well. Place them in the freezer until you melt the chocolate.  Melt 4 oz (120g) semisweet chocolate over bain-marie. Remove from heat and add 1.5 oz (40g) chopped semisweet chocolate for tempering. Stir until melted.
  • Transfer into a piping bag. Make a small cut. Over the cold bowls pipe the chocolate in circular motion overlapping the circles until you cover all the surface of the bowls. Refrigerate to set.
  • Before it sets completely cut the excess chocolate from the bottom.
  • Refrigerate to set until ready to use.
  • When brownie is completely cooled cut the edges.Use a medium heart shape to cut hearts of red velvet brownies.
  • Place the hearts on serving plates. Top with your favorite ice cream and top with chocolate lace cups. Enjoy!



Serving: 1gSugar: 20.1gCholesterol: 86mgCalories: 261kcalSaturated Fat: 10.5gFat: 17.3gProtein: 3.6gCarbohydrates: 25.3g
Calories: 261kcal
Keyword: chocolate lace cups, red velvet brownies, red velvet cheesecake brownies