Description
These Red Velvet Cheesecake Brownies combine the rich, moist texture of red velvet brownies with the creamy tang of a classic cheesecake layer. Swirled together to create a beautiful marbled effect, they are perfect for dessert lovers seeking a decadent treat with a unique twist.
Ingredients
Scale
For the Red Velvet Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring. Stir until well combined. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, beating until the mixture is creamy and free of lumps.
- Assemble the Brownies: Pour about three-quarters of the red velvet brownie batter into the prepared baking pan, spreading it evenly. Carefully pour the cheesecake layer over the brownie layer, spreading it gently to the edges. Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the red velvet batter through the cheesecake to create a marbled effect.
- Bake: Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Let the brownies cool completely in the pan on a wire rack before removing them. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing.
- Serve: Slice the brownies into squares and serve them as is, or with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
Notes
- Allow the brownies to cool completely before slicing to prevent crumbling.
- Use full-fat cream cheese for the creamiest cheesecake layer.
- Do not overmix the brownie batter; this keeps them tender and moist.
- For an extra festive touch, sprinkle some white chocolate chips on top before baking.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 2-inch square)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: red velvet cheesecake brownies, red velvet brownies, cheesecake brownies, dessert recipe, marbled brownies
