Description
These Decadent Red Velvet Cheesecake Brownies combine the rich, deep flavor of red velvet brownies with a creamy cheesecake swirl for a luscious dessert treat. Moist and fudgy red velvet layers mingle with velvety cheesecake, creating a stunning marbled effect and a perfect balance of chocolatey and tangy sweetness.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Swirl
- 8 oz 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). Grease an 8×8-inch baking pan and line it with parchment paper to ensure easy removal of the brownies after baking.
- Mix Wet Ingredients for Brownie Batter: In a medium bowl, whisk together the melted butter and 1 cup sugar until smooth. Then add the eggs, red food coloring, and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift or stir together the all-purpose flour, cocoa powder, salt, and baking powder to evenly distribute the leavening agents and cocoa.
- Make Brownie Batter: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until the batter is smooth and uniform without overmixing.
- Spread Brownie Batter: Pour the prepared brownie batter into the lined baking pan and spread it evenly for a uniform layer.
- Prepare Cheesecake Mixture: In another bowl, beat together the softened cream cheese, 1/4 cup sugar, 1 egg, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Swirl Cheesecake into Brownie Batter: Drop spoonfuls of the cheesecake mixture on top of the brownie batter. Then use a knife or skewer to gently swirl the cheesecake into the brownie batter to create a marbled effect.
- Bake: Place the pan in the oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
- Cool and Slice: Let the brownies cool completely in the pan on a wire rack. Once cooled, slice into 12 even squares and serve.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake swirl mixture.
- Use parchment paper with some overhang on the sides for easy removal of brownies.
- Do not overbake; the brownies should remain fudgy in the center.
- Red food coloring can be adjusted depending on desired intensity of red velvet color.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
