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Red Velvet Cheesecake Brownies: The Ultimate Dessert Recipe

  • Total Time: 55 minutes
  • Yield: 16 brownies 1x

Description

Fudgy red velvet brownies swirled with creamy cheesecake. A decadent treat!

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ounce (square) unsweetened chocolate, melted
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. You can also line with parchment paper, leaving an overhang.
  2. In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined and smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Melt the unsweetened chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
  5. Pour the melted chocolate into the bowl with the butter and sugar mixture and mix until well combined.
  6. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  8. In a small bowl, combine the red food coloring, white vinegar, and baking soda. It will fizz up.
  9. Quickly add the red food coloring mixture to the brownie batter and stir until just combined. Don’t overmix.
  10. In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  11. Add the sugar and beat until well combined.
  12. Add the egg and vanilla extract and beat until just combined. Don’t overmix.
  13. Pour the brownie batter into the prepared baking pan, spreading it evenly.
  14. Spoon the cheesecake batter over the brownie batter in dollops.
  15. Use a knife or skewer to swirl the cheesecake batter into the brownie batter.
  16. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  17. Let the brownies cool completely in the pan before cutting into squares.
  18. Once cooled, lift the brownies out of the pan using the parchment paper overhang (if you used it) and cut them into squares.

Notes

  • Don’t Overbake: Overbaking is the enemy of fudgy brownies.
  • Use Room Temperature Ingredients: Using room temperature cream cheese is crucial for a smooth cheesecake layer.
  • Don’t Overmix: Overmixing the brownie batter can lead to tough brownies.
  • Cool Completely: Let the brownies cool completely in the pan before cutting into squares.
  • Get Creative with Swirls: Have fun with the cheesecake swirls!
  • Use High-Quality Ingredients: Using high-quality ingredients, such as good-quality chocolate and cocoa powder, will make a big difference in the flavor of your brownies.
  • Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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Find it online: https://recipefantastic.com/red-velvet-cheesecake-brownies/