Description
Red Velvet Cheesecake Brownies combine the rich flavors of red velvet cake and creamy cheesecake into a delightful dessert. These fudgy brownies feature a vibrant red hue and a tangy cheesecake swirl, making them perfect for special occasions or whenever you’re craving something indulgent.
Ingredients
Units
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For the Red Velvet Brownies:
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (use less if using gel food coloring)
- 1 teaspoon white vinegar
- 1/4 cup (21g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Swirl:
- 8 ounces (226g) cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease it.
- Prepare Red Velvet Brownie Batter:
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs, vanilla extract, red food coloring, and white vinegar. Mix until smooth.
- Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Reserve about 1/4 cup of the batter for swirling, and pour the remaining batter into the prepared baking pan, spreading it evenly.
- Prepare Cheesecake Swirl:
- In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, and continue to beat until fully incorporated and smooth.
- Assemble the Brownies:
- Spoon dollops of the cheesecake mixture over the brownie batter in the pan.
- Add the reserved brownie batter in small dollops on top of the cheesecake mixture.
- Using a knife or skewer, gently swirl the brownie and cheesecake batters together to create a marbled effect.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool and Serve:
- Allow the brownies to cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours to set the cheesecake layer.
- Lift the brownies out of the pan using the parchment overhang, cut into squares, and serve.
Notes
- For a more vibrant red color, gel food coloring is recommended.
- Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.