These Red Velvet Lavender Cheesecake Brownies are rich, luscious, and fragrant, and so perfect for Valentine’s Day!

Love at first bite….just the tiniest bite is capable of sending you into paroxysms of ardor!  The delightful interplay of flavors: Chocolate, Cheesecake and Lavender…. Be still my Heart!  I will enjoy these luscious, fragrant treats with a warm cup of tea, as I spend many hours inside, out of the cold winter elements. May your winter blues be lifted, and calmness fill your days, as each day brings springtime closer 🙂 Happy Valentine’s Day!!

Red Velvet Lavender Cheesecake Brownies

Original recipe is from, altered a tad adding culinary lavender.


½ cup butter

2-oz dark chocolate, coarsely chopped (100% natural Cacao)

1 cup sugar (I used natural cane sugar)

2 large eggs

1 tsp. vanilla extract

3-5 tsp. culinary English Lavender (I used 5 tsp)

1 ½ tsp. red food coloring (I left this out)

2/3 cup all-purpose flour

¼ tsp. salt

8-oz cream cheese, room temperature

1/3 cup sugar (I used natural cane sugar)

1 large egg

½ tsp. vanilla extract


  1. Preheat oven to 350F. Butter the bottom & sides of an 8 inch baking pan (I used a 9 x 12 Pyrex baking pan to make a thinner brownie). Put a long piece of unbleached parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In a small pan add culinary lavender, butter and chocolate, on low, melt together. Stir until combined and very smooth. Set aside to cool for a few minutes.
  3. In a large bowl, whisk together sugar, eggs, and vanilla extract.  Add chocolate, lavender mixture and stir until smooth.  Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
  4. Pour into prepared pan and spread into an even layer.
  5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 -10 dollops over batter in the pan. Swirl in with a knife or spatula.
  6. Bake for 30 minutes (9 x 12 baking pan). Bake 35-40 minutes (8 inch baking pan), until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
  7. Let cool in pan on a cooling rack before lifting out the parchment paper to remove the brownies. (I let brownies cool only slightly, about 10-15 minutes, and gently lifted the parchment paper w/brownies out of the pan, and set it on countertop. Then I cut 12 heart brownies using small & medium  heart shaped cookie cutters)