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Red Velvet Cheesecake Brownies

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Red Velvet Cheesecake Brownies combine the best of two beloved desserts: rich, decadent red velvet cake and creamy, tangy cheesecake. These swirled brownies are a stunning treat with their vibrant red color and creamy cheesecake layer. The fudgy red velvet brownie base provides a perfectly soft, moist foundation, while the cheesecake adds a silky, tangy contrast that makes each bite irresistible. Perfect for any special occasion or when you simply want to indulge in something extra special, these brownies will quickly become your new favorite dessert.

Ingredients

Scale

For the Red Velvet Brownie Base:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar

For the Cheesecake Layer:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Instructions

Prepare the Red Velvet Brownie Base:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, sugar, eggs, buttermilk, vanilla extract, red food coloring, and vinegar until smooth and well combined.
  4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, mixing until smooth and combined. Be careful not to overmix.

Prepare the Cheesecake Layer:

  1. Make the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy.
  2. Layer the Brownie Batter: Pour the red velvet brownie batter into the prepared baking pan and spread it into an even layer.
  3. Add the Cheesecake Layer: Drop spoonfuls of the cheesecake mixture on top of the brownie batter. Use a knife or skewer to swirl the cheesecake into the brownie batter, creating a marbled effect.

Bake the Brownies:

  1. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). The cheesecake layer should be set, and the brownies should have a soft, fudgy texture.
  2. Cool: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and place them on a cutting board.

Serve:

  1. Cut and Serve: Once the brownies have cooled, slice them into 12-16 pieces and serve.

Nutrition

Find it online: https://succulentrecipes.com/red-velvet-cheesecake-brownies/