Description
This Red Velvet Cheesecake Brownies recipe combines rich, fudgy red velvet brownies with a creamy cheesecake swirl, all cooked conveniently in a pressure cooker. The result is a moist, decadent dessert with a beautiful marbled effect that’s perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 8 tablespoons unsalted butter, melted, plus more for greasing pan
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract (for brownie mix)
- 1 tablespoon red food coloring
- ⅛ teaspoon salt
- ½ teaspoon white vinegar
- 2 eggs
- ¾ cup all-purpose flour
- 8 oz. cream cheese, softened
- 3 tablespoons sugar (for cheesecake mixture)
- ½ teaspoon vanilla extract (for cheesecake mixture)
- 1 egg yolk
Instructions
- Prepare the pan: Grease an 8×8-inch baking pan with melted butter and line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix brownie batter: In a bowl, combine melted butter, sugar, cocoa powder, vanilla extract, red food coloring, salt, and white vinegar until well incorporated to form a smooth mixture.
- Add eggs: Add eggs one at a time to the batter, beating well after each addition to build a smooth and consistent dough. Then, gently fold in the flour until just combined to avoid overmixing.
- Reserve batter: Set aside ¼ cup of the brownie batter for the marbled top effect.
- Layer brownie batter: Pour the remaining batter into the prepared pan and spread evenly to form the base layer.
- Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and egg yolk, mixing until creamy and well combined.
- Assemble cheesecake layer: Spoon the cheesecake mixture in dollops over the brownie batter, spreading gently to cover the surface.
- Create marble effect: Drop the reserved ¼ cup brownie batter over the cheesecake mixture in small dollops. Use a knife to swirl the batters together to form a marbled pattern.
- Pressure cook: Place the baking pan inside a pressure cooker with about 1 inch of water at the bottom. Seal the cooker and cook on the pressure setting for 30 minutes.
- Release pressure and cool: Use quick release to release the steam carefully, then open the pressure cooker. Remove the pan and allow the brownies to cool completely before slicing and serving.
Notes
- For longer storage, wrap brownies tightly and refrigerate for up to 5 days.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Use parchment paper to easily lift the brownies out of the pan after cooking.
- Be careful when releasing the pressure to avoid any steam burns.
- If you don’t have a pressure cooker, you can bake these in a preheated oven at 325°F (163°C) for about 35–40 minutes or until a toothpick comes out mostly clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Keywords: red velvet brownies, cheesecake brownies, pressure cooker dessert, marbled brownies, instant pot brownie recipe
