Looking for the ultimate indulgent treat? This Red Velvet Cheesecake Brownie Skillet is exactly what your dessert dreams are made of. Fudgy, rich, and packed with pockets of creamy vanilla cheesecake, it’s the perfect skillet dessert to serve warm, straight from the oven. Whether it’s a cozy date night, Valentine’s Day, or just a weekend treat, this easy-to-make red velvet brownie is guaranteed to impress. Spoonable, fudgy, and utterly irresistible, it’s the only dessert you’ll want to make again and again.
Ingredients
Red Velvet Brownie
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200g unsalted butter
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120g dark chocolate (50%-60% cocoa), finely chopped
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260g caster sugar
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70g soft light brown sugar
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3 medium eggs
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1 tbsp vanilla extract
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185g plain (all-purpose) flour
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12g cocoa powder
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½ tsp salt
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1/4 - 1/2 tsp red gel food colouring
Cheesecake Blobs
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150g full-fat cream cheese, room temperature
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30g caster sugar
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½ tsp vanilla extract
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1 egg yolk
Instructions
Method
1. Make the brownie batter
Preheat the oven to 170°C fan / 180°C conventional. Lightly grease a 10-inch (25cm) skillet.
Melt the butter and dark chocolate together gently, either over a bain-marie or in short bursts in the microwave. Set aside to cool until just warm.
Whisk both sugars into the melted chocolate mixture until glossy. Add the eggs one at a time, whisking gently after each addition, then stir in the vanilla.
Add the red gel food colouring (and brown gel if using) and mix until the batter turns a deep burgundy red.
Fold in the flour, cocoa powder and salt just until combined — do not overmix.
2. Make the cheesecake mixture
In a bowl, mix the cream cheese, sugar, vanilla and egg yolk until smooth and creamy. Avoid incorporating air.
3. Assemble
Pour the brownie batter into the prepared skillet and smooth the surface.
Using a teaspoon, dot 8–10 small blobs of cheesecake mixture over the top. Gently press each one slightly into the batter so it’s half-submerged.
Do not swirl.
4. Bake
Bake for 25-28 minutes, (I baked mine for 25 mins) until:
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The edges are set
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The top looks matte with slight cracks
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The centre is soft but not wobbly
A skewer inserted into the brownie (not the cheesecake) should come out with thick, moist crumbs.
5. Rest & serve
Allow the skillet to rest for 10–15 minutes before serving. This helps the brownie firm into a fudgy texture while keeping the cheesecake blobs creamy.
Serve warm and dig in with a spoon straight from the skillet.
