Description
These Red Velvet Cheesecake Brownies combine rich, fudgy red velvet brownies with a creamy cheesecake layer, creating a decadent and visually stunning dessert perfect for any occasion. The marbled swirl makes each bite a perfect blend of chocolatey and tangy flavors, with a moist and tender texture.
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 after baking.
- Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and creamy. Add the eggs, vanilla extract, and red food coloring, stirring until the mixture is uniform in color. Sift in cocoa powder, flour, and salt to avoid lumps. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
- Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese together with granulated sugar until smooth and creamy. Add one large egg and vanilla extract, continuing to beat until the mixture is smooth without lumps.
- Assemble the Brownies: Pour about three-quarters of the red velvet brownie batter into the prepared baking pan and spread evenly. Carefully pour the cheesecake mixture over the brownie batter, spreading gently to cover. Drop spoonfuls of the remaining red velvet batter over the cheesecake layer and use a knife or toothpick to swirl the batters together to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the cheesecake topping is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the brownies to cool completely in the pan placed on a wire rack. To get clean, neat slices, chill the brownies in the refrigerator for at least 30 minutes before cutting.
- Serve: Slice into squares and serve as is, or enhance with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
Notes
- Use room temperature eggs and cream cheese for best mixing results.
- Be careful not to overmix the batters to maintain a soft, tender texture.
- Chilling the brownies after baking helps achieve cleaner slices.
- Red food coloring amount can be adjusted based on preferred intensity of color.
- Store leftovers in an airtight container refrigerated for up to 4 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 2-inch square)
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: red velvet brownies, cheesecake brownies, red velvet cheesecake swirl, dessert brownies, fudge brownies, layered brownies
