Description
These Red Velvet Cheesecake Brownies combine the rich, moist texture of classic red velvet cake with a creamy cheesecake swirl, creating a decadent treat perfect for any occasion. With a luscious cream cheese layer nestled between vibrant red velvet brownie batter, these squares offer a delightful balance of flavors and textures.
Ingredients
Scale
Red Velvet Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease or line a 9×9 inch baking pan with parchment paper for easy removal.
- Prepare the Red Velvet Batter: In a large bowl, combine the melted butter and 1 cup granulated sugar. Beat in the 2 eggs, vanilla extract, and red food coloring until the mixture is smooth and well combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated, being careful not to overmix.
- Make the Cheesecake Swirl: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add the egg and vanilla extract and continue to beat until well combined and slightly fluffy.
- Assemble the Brownies: Pour half of the red velvet batter into the prepared pan and spread it evenly. Spoon or dollop the cheesecake mixture over the batter, then carefully spread it out. Pour the remaining red velvet batter over the cheesecake layer. Use a knife or skewer to gently swirl the layers together, creating a marbled effect.
- Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. Avoid overbaking to keep the brownies moist.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator.
Notes
- Ensure cream cheese is softened to room temperature for a smooth cheesecake swirl.
- Do not overmix the batter to keep the brownies tender.
- Use gel food coloring for a more vibrant red without thinning the batter.
- These brownies can be stored in the refrigerator for up to 5 days.
- For a dairy-free version, substitute cream cheese with a suitable vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
