Classic Red Velvet Brownies with Cheesecake Layer Recipe
Introduction
Classic Red Velvet Brownies with a creamy cheesecake layer combine the best of fudgy chocolate and rich, tangy cheesecake in one irresistible dessert. These brownies are perfect for special occasions or whenever you want a treat that feels a little extra special.
Ingredients
- 5 oz butter (preferably Kerrygold unsalted)
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1/3 cup cocoa powder (Hershey’s Special Dark recommended)
- 1/8 tsp salt
- 1 1/2 tbsp red food coloring
- 1 tsp vinegar
- 2 large eggs (room temperature, about 70°F)
- 3/4 cup flour
- 8 oz cream cheese (Philadelphia original blocks), softened
- 1/4 cup sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 tsp vanilla extract (for cheesecake layer)
Instructions
- Step 1: Preheat your oven to 375°F. Grease an 8×8 inch baking dish or 9-inch square pan thoroughly with butter or cooking spray to prevent sticking.
- Step 2: Melt the butter in a medium saucepan over low heat. Remove from heat and stir in 3/4 cup sugar until combined. Add vanilla, cocoa powder, salt, red food coloring, and vinegar. Mix until smooth and deep burgundy in color.
- Step 3: Lightly beat the room-temperature eggs in a small bowl, then add to the chocolate mixture. Stir until smooth.
- Step 4: Fold in the flour gently with a spatula until just combined. Reserve 1/4 cup of this batter in a small bowl and set aside for later.
- Step 5: Pour the remaining brownie batter into the prepared baking dish, spreading evenly to cover the bottom.
- Step 6: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar until smooth and fluffy. Add the egg and vanilla, and beat until creamy with no lumps.
- Step 7: Spread the cheesecake mixture evenly over the brownie base layer without disturbing it.
- Step 8: Spoon small dollops of the reserved brownie batter across the cheesecake layer. Using a thin knife or skewer, gently swirl in a figure-8 or back-and-forth pattern to create marbled streaks.
- Step 9: Bake for 30-35 minutes, until the top is set with a slight jiggle in the center and the edges pull away from the pan.
- Step 10: Remove from oven and cool to room temperature on a wire rack for 1-2 hours. Refrigerate for at least 1 hour before cutting for cleaner slices.
Tips & Variations
- Use room-temperature eggs to ensure a smooth batter and even baking.
- For deeper flavor, opt for high-quality cocoa powder like Hershey’s Special Dark.
- Try adding a teaspoon of espresso powder to the brownie batter to enhance the chocolate notes.
- Swap red food coloring for natural alternatives like beet juice for a natural red hue.
- For a festive touch, sprinkle mini chocolate chips or chopped nuts on top before baking.
Storage
Store these red velvet cheesecake brownies in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual squares briefly in the microwave for 10-15 seconds or enjoy cold for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies ahead of time?
Yes, you can prepare them a day ahead. Just store them covered in the refrigerator and bring to room temperature or warm slightly before serving.
What if I don’t have red food coloring?
If you prefer to avoid artificial food coloring, beet juice or powder can be used as a natural substitute to achieve a red hue, though the color may be less vibrant.
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Classic Red Velvet Brownies with Cheesecake Layer Recipe
- Total Time: 1 hour 50 minutes
- Yield: 9 servings 1x
Description
Classic Red Velvet Brownies with Cheesecake Layer combine the rich, fudgy texture of red velvet brownies with a creamy, tangy cheesecake topping. This dessert features a beautiful marbled effect achieved by swirling reserved brownie batter over the cheesecake before baking. Perfect for celebrations or indulgent treats, these brownies offer the perfect balance of chocolate, cream cheese, and a hint of vanilla.
Ingredients
Brownie Layer
- 5 oz unsalted butter (preferably Kerrygold)
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1/3 cup cocoa powder (Hershey’s Special Dark recommended)
- 1/8 tsp salt
- 1 1/2 tbsp red food coloring
- 1 tsp vinegar
- 2 large eggs (room temperature, about 70°F)
- 3/4 cup all-purpose flour
Cheesecake Layer
- 8 oz cream cheese (Philadelphia original blocks), softened
- 1/4 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Grease an 8×8 inch baking dish or 9-inch square pan evenly on the bottom and sides with butter or cooking spray to prevent sticking and ensure easy removal of brownies.
- Make Brownie Batter: Melt butter in a medium saucepan over low heat. Remove from heat and stir in sugar until combined. Add vanilla, cocoa powder, salt, red food coloring, and vinegar, mixing until fully blended into a deep burgundy mixture. Beat eggs lightly in a separate bowl, then add to the chocolate mixture and stir until smooth. Gently fold in flour with a spatula until just combined without overmixing. Reserve 1/4 cup of this batter in a small bowl for topping later.
- Layer Brownie Base: Pour the remaining approximately 3/4 of the brownie batter into the prepared baking dish, spreading evenly to cover the bottom and corners, creating the fudgy base layer.
- Prepare Cheesecake Layer: In a separate bowl, beat softened cream cheese and sugar until smooth and fluffy, about 1-2 minutes. Add the egg and vanilla and beat until fully incorporated and creamy without lumps.
- Assemble Cheesecake Layer: Spread the cheesecake mixture evenly over the brownie base layer carefully to avoid disturbing the bottom layer.
- Add Swirled Topping: Spoon reserved red velvet brownie batter in small dollops across the cheesecake layer. Use a thin knife or skewer to gently swirl the dollops in a figure-8 or back-and-forth pattern to create a marbled effect without overmixing.
- Bake: Bake in the preheated oven for 30-35 minutes until the top is set but slightly jiggly in the center. Edges should start to pull away from the pan sides.
- Cool and Chill: Remove from the oven and cool to room temperature on a wire rack for 1-2 hours. Refrigerate for at least 1 hour before cutting to allow the layers to set completely for clean, firm slices.
Notes
- Use room temperature eggs to ensure proper mixing and smooth batter.
- Do not overmix the batter after adding flour to maintain fudgy texture.
- Swirling the top batter gently is key to achieving a beautiful marbled pattern without blending layers.
- Letting the brownies cool and then refrigerate improves sliceability and layer firmness.
- Kerrygold butter and Philadelphia cream cheese are recommended for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Brownies, Cheesecake Brownies, Swirled Brownies, Dessert, Red Velvet, Cream Cheese Layer, Chocolate Brownies
