Description
Indulge in these rich and moist Red Velvet Cheesecake Brownies that combine a classic red velvet chocolate base with a creamy cheesecake swirl, creating a perfect dessert for any occasion, especially Valentine’s Day.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Cheesecake Swirl
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Mix brownie batter: In a medium bowl, whisk together the melted butter and 1 cup granulated sugar until combined. Add the eggs, vanilla extract, and red food coloring, mixing until smooth.
- Add dry ingredients: Sift in the cocoa powder, all-purpose flour, and salt. Stir the mixture until just combined, forming a thick batter. Reserve 1/4 cup of this batter for the cheesecake swirl topping.
- Spread batter in pan: Pour the remaining batter into the prepared baking pan, spreading evenly to cover the bottom.
- Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar, egg yolk, and vanilla extract until smooth and creamy.
- Assemble cheesecake layer: Spoon the cheesecake mixture evenly over the brownie batter in the pan, and gently spread it out.
- Create swirl effect: Drop dollops of the reserved red velvet batter over the cheesecake layer. Use a knife or skewer to swirl the red velvet batter through the cheesecake layer to create a marbled effect.
- Bake the brownies: Place the pan in the oven and bake for 28–32 minutes. The center should be just set, and a toothpick inserted will come out with a few moist crumbs.
- Cool and cut: Allow the brownies to cool completely in the pan. Once cooled, lift the brownies out using the parchment overhang, then cut into 16 squares.
Notes
- For clean and neat cuts, chill the brownies in the refrigerator before slicing.
- Store any leftovers covered in the refrigerator and consume within 5 days.
- You can double the recipe for a 9×13-inch pan; just be sure to adjust the baking time accordingly.
