Comments on: Red Velvet Cheesecake Brownies

By: Jordan

Jordan — Mon, 29 Sep 2025 19:49:14 +0000

These were unbelievably great! I brought them to work and got so many requests for the recipe. Excellent brownie!

By: Joanna

Joanna — Sun, 27 Jul 2025 11:12:55 +0000

So many compliments! The perfect red velvet / cheesecake combination. Very delicious. Doubled the recipe. Looks so impressive!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Wed, 22 Jan 2025 19:53:05 +0000

In reply to Victoria. Yes you can! The bake time will differ slightly so be sure to keep an eye on them!

By: Victoria

Victoria — Sat, 18 Jan 2025 16:35:48 +0000

Can I double this recipe in a 9×13” pan to feed a bigger crowd?

By: melly

melly — Sun, 01 Sep 2024 08:02:29 +0000

I LOVE YOU FOR MAKING THIS RECIPE IT WAS DELICIOUS AND I CANT WAIT FOR THE COOKBOOK 😋😋

By: Anna

Anna — Sun, 14 Jul 2024 04:47:07 +0000

These are incredible. Dense and fudgy. I added about 3/4 cup mini chocolate chips to the cheesecake batter before I added it to the brownie batter and it added just the extra gooeyness I needed. Thanks for this recipe! I’ll be making it again for my friends at work.

By: Anita

Anita — Fri, 05 Jul 2024 22:18:11 +0000

Red velvet cheesecake I never,had that does sound delicious together.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Wed, 08 Feb 2023 14:58:16 +0000

In reply to kim. Hi Kim! You can freeze these for up to 2 months! Sometimes the cheesecake swirl gets a little condensation when you defrost them, but they're just as delicious!

By: kim

kim — Tue, 07 Feb 2023 22:37:51 +0000

Can these be frozen ? If so, for how long?

By: Kylie Perrotti

Kylie Perrotti — Sat, 21 Jan 2023 16:56:05 +0000

I made this last night after seeing it posted on Reddit. It was delicious but some of the steps came out a bit different than I expected based on the recipe. I followed the recipe and ingredients to the letter except the one change I made below right before baking.

When I whisked the eggs into the sugar and butter, they didn’t become foamy after 2 minutes. They became thick and jammy — closer to the texture before ribboning eggs. I think the end result of my batter was much thicker for some reason. I also only ended up using half the frosting because it was already a thick layer in the 8×8. Not sure if I did something wrong because it seemed like my brownie part was much thicker than the picture. Consequently, it took about 50 minutes to bake — at 30-35 minutes, it was still completely wet on top.

Regardless, we loved them and I shared with my neighbor who loved them too. I will definitely make again, but I think I’ll use a bigger pan next time and make them a bit thinner so that they bake in 30-35 mins instead.