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
Scale
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
