Red Velvet Cheesecake Brownies (Print View)
Fudgy red velvet layers marbled with tangy cheesecake swirls for an irresistible chocolate dessert.
# What You'll Need:
→ Red Velvet Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Swirl
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined; avoid overmixing.
04 - Reserve 1/4 cup of red velvet batter. Spread remaining batter evenly in prepared pan.
05 - Beat cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy and well incorporated.
06 - Pour cheesecake mixture over brownie batter in pan; spread evenly to cover surface.
07 - Drop spoonfuls of reserved red velvet batter onto cheesecake layer. Use knife or skewer to gently swirl batters together for marbled pattern.
08 - Bake for 33-36 minutes until center is just set and toothpick inserted comes out with few moist crumbs.
09 - Cool completely in pan on wire rack before lifting out and cutting into squares.
# Insider Tips:
01 -
- You get that stunning red velvet presentation with half the effort of a full layer cake
- The cheesecake layer keeps the brownies impossibly fudgy for days
02 -
- Overbaking ruins the magic, so pull them out when they still look slightly underdone
- Let these cool completely at room temperature before refrigerating, or condensation will make the tops sticky
03 -
- Run your knife under hot water and wipe it dry between each slice for perfectly clean edges
- If the red color looks too bright during baking, do not worry, it deepens as they cool