Description
These Red Velvet Cheesecake Brownies combine rich, fudgy red velvet brownie layers with creamy cheesecake swirls for an irresistibly decadent dessert.
Ingredients
- 8 tablespoons Butter, melted and cooled
- 1 cup Granulated Sugar
- 2 large Eggs
- 3 teaspoons Red Gel Food Coloring
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
- 3/4 cups All Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- Cheesecake Swirl:
- 8 ounces Cream Cheese
- 1/4 cup Granulated Sugar
- 1 large Egg
- 1/2 teaspoon Vanilla Extract
Instructions
1. Preheat your oven to 350°F.
2. Line an 8×8 inch baking dish with parchment and set aside.
3. In a medium mixing bowl, mix the melted butter and sugar together.
4. Add the eggs, white vinegar, vanilla, and food coloring, and mix well to combine.
5. In a medium bowl, whisk together the flour, cocoa powder, and salt.
6. Add the dry ingredients to the wet ingredients, mixing until just combined.
7. In a separate mixing bowl, beat the cream cheese until smooth.
8. Add in the sugar, egg, and vanilla for the cheesecake layer and mix to combine.
9. Add 2/3 of the red velvet batter to your baking dish and smooth out evenly.
10. Pour the cheesecake mixture over top and smooth out evenly.
11. Add dollops of the remaining 1/3 red velvet brownie batter over the cheesecake layer.
12. Use a butter knife to swirl the red velvet and cheesecake together.
13. Bake for 30-35 minutes, until the center cheesecake part is no longer wiggly.
14. Allow the brownies to cool completely before slicing and serving.
Notes
For the best swirls, avoid overmixing the layers.
Use gel food coloring for the brightest red hue.
You can double the recipe and bake in a 9×13 pan for a larger batch.
Store leftovers in the fridge for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie
- Calories: 298
- Sugar: 35
- Sodium: 249
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3.5
- Trans Fat: 0.03
- Carbohydrates: 49
- Fiber: 1
- Protein: 4
- Cholesterol: 46