Description
Delight in the rich, moist texture of Red Velvet Cheesecake Brownies, combining the classic flavors of red velvet cake with a smooth cheesecake swirl. These decadent dessert bars are perfect for holidays, special occasions, or any time you want to indulge in a luscious treat with a beautiful marbled effect.
Ingredients
Scale
For the Red Velvet Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 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 an overhang on the sides for easy removal of the brownies later.
- Make the brownie batter: In a mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, red food coloring, and vanilla extract, mixing well until fully combined. Next, stir in the cocoa powder, all-purpose flour, and salt just until the batter is uniform with no streaks.
- Pour brownie layer: Pour most of the red velvet brownie batter into the prepared pan, reserving about 1/4 cup of the batter for swirling on top.
- Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
- Assemble layers and swirl: Gently spread the cheesecake mixture evenly over the red velvet batter in the pan. Drop spoonfuls of the reserved red velvet batter over the cheesecake layer. Use a knife or skewer to swirl the red velvet batter into the cheesecake layer, creating a marbled pattern.
- Bake: Bake for 30 to 35 minutes, or until the center is just set. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- Cool and chill: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour before slicing to allow the layers to set and flavors to meld.
Notes
- For cleaner cuts, wipe the knife between each slice.
- Store the brownies refrigerated in an airtight container for up to 5 days.
- You can double the recipe for a 9×13-inch pan; increase baking time by 5 to 10 minutes accordingly.
