Red Velvet Cheesecake Brownies
These Red Velvet Cheesecake Brownies combine rich red velvet flavor with creamy cheesecake in a visually stunning dessert that is easy to make and perfect for sharing on any occasion.
Ingredients
For the Red Velvet Brownies
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
Make the Red Velvet Brownie Batter
- In a large mixing bowl, combine the melted butter and granulated sugar, whisking until smooth.
- Add eggs one at a time, then add vanilla extract and red food coloring, mixing until uniform.
Add the Dry Ingredients
- Sift in cocoa powder, flour, and salt into the wet mixture, and gently fold until just combined.
Make the Cheesecake Layer
- In another bowl, beat cream cheese and granulated sugar until creamy. Add egg and vanilla extract, blending until smooth.
Assemble the Brownies
- Pour 3/4 of the red velvet batter into the prepared pan and spread evenly.
- Pour cheesecake layer over the brownie batter and spread gently to the edges.
Create Swirls
- Drop spoonfuls of the remaining red velvet batter on top of the cheesecake, then swirl with a knife to create a marbled effect.
Bake
- Bake for 30-35 minutes until the center is set and a toothpick comes out with a few moist crumbs.
Cool and Slice
- Allow brownies to cool completely in the pan, then refrigerate for at least 30 minutes before slicing.
Serve
- Slice into squares and serve, optionally topping with whipped cream or chocolate sauce.
Notes
Store brownies in an airtight container in the fridge for up to a week or freeze for up to three months.