Red Velvet Cheesecake Brownies Recipe
Red Velvet Cheesecake Brownies are a rich and visually stunning dessert that combines the deep chocolate flavor of red velvet brownies with a creamy, tangy cheesecake swirl. Perfect for holidays, parties, or whenever you want to indulge in a unique twist on classic brownies, these brownies feature a marbled cheesecake layer atop soft, moist red velvet brownie batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies (4x4 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Red Velvet Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal of the brownies.
- Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, stirring until well combined. Sift in the cocoa powder, flour, and salt, then gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing.
- Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, and continue beating until the mixture is creamy and lump-free.
- Assemble the Brownies: Pour about 3/4 of the red velvet brownie batter into the prepared baking pan, spreading it evenly. Carefully pour the cheesecake layer over the brownie layer, gently spreading it to the edges. Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer, then use a knife or toothpick to swirl the batter through the cheesecake, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the brownies to cool completely in the pan on a wire rack. For cleaner slicing, chill the brownies in the refrigerator for at least 30 minutes before cutting.
- Serve: Slice the brownies into squares and serve as is, or add a dollop of whipped cream or drizzle of chocolate sauce for extra indulgence.
Notes
- Storage: Keep brownies in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months.
- Red Velvet Tip: If desired, reduce or omit the red food coloring, but note this will affect the signature red velvet color.
- Add-ins: For an extra twist, stir in white chocolate chips or dark chocolate chunks into the red velvet batter before baking.
Keywords: red velvet cheesecake brownies, red velvet brownies, cheesecake swirl brownies, holiday dessert, chocolate dessert, marbled brownies
Find it online: https://lucabites.com/red-velvet-cheesecake-brownies-recipe/
