Red Velvet Cheesecake Brownies
Fudgy red velvet brownies swirled together with creamy vanilla cheesecake. This cheesecake brownies recipe is a great Valentine's dessert!
Yields 16 brownies
Ingredients
Red Velvet Brownies:
- ½ cup (113 g) unsalted butter, (1 stick) melted
- 1 cup (200 g) granulated sugar
- ¼ cup (20 g) unsweetened cocoa powder
- ¼ tsp salt
- 1 Tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp distilled white vinegar
- 2 large eggs
- ¾ cup (90 g) all-purpose flour, stir, spoon & level
Cheesecake:
- 8 oz (226 g) block-style cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- ½ tsp vanilla extract
- 1 large egg, room temperature
Instructions
- Preheat oven to 350℉. Line an 8×8-inch baking pan with parchment paper leaving a couple inches of overhang for easy lifting. Use cooking spray to grease the sides not covered with paper. Set aside.
- RED VELVET BROWNIES: In a large bowl, stir together the melted butter, sugar, cocoa powder, salt, red food coloring, vanilla, and vinegar. Combine well.
- Stir in the eggs one at a time, incorporating well with each addition. Add the flour and stir until just combined. Set batter aside.
- CHEESECAKE: In another large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer. Add the egg and blend until smooth. Set aside.
- ASSEMBLING: Reserve 1/2 cup of red brownie batter for topping. Pour the remaining red velvet batter into the prepared pan.
- Pour the cheesecake batter evenly over the red velvet batter.
- Dollop the reserved 1/2 cup of red velvet brownie batter over the cream cheese layer. Use a butter knife or toothpick to swirl the cheesecake together with the dollops of red velvet batter. TIP: Don’t over-do the swirling. Less is more. It might be helpful to make “figure 8” swirls.
- BAKE at 350℉ for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs of brownie batter or thick baked cheesecake stuck to it. If it still looks wet, bake a few minutes more.
- Cool completely before lifting the parchment out of the pan to cut the brownies into squares.
Notes
- Store leftovers in an airtight container, with parchment paper separating any layers, in the refrigerator up to 1 week.
Nutrition
Serving: 1 brownie | Calories: 205kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 130mg | Fiber: 1g | Sugar: 22g