Description
Red Velvet Cheesecake Brownies combine the rich, indulgent flavor of red velvet cake with a creamy cheesecake filling, all baked into a decadent brownie. The contrast of colors and flavors creates a visually stunning and delicious treat, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 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 square baking pan with parchment paper or lightly grease it.
- Make the red velvet brownie base: In a medium bowl, whisk together the melted butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until fully combined.
- In a separate bowl, combine the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare the cheesecake filling: In a medium bowl, beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, and beat until the mixture is creamy and well combined.
- Assemble the brownies: Pour the red velvet brownie batter into the prepared baking pan, spreading it evenly with a spatula. Drop spoonfuls of the cheesecake filling on top of the brownie batter, and then use a knife or toothpick to swirl the cheesecake filling into the brownie batter for a marbled effect.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). The cheesecake filling should be set, and the red velvet base should be firm and slightly cracked on top.
- Cool and serve: Let the brownies cool completely in the pan before cutting them into squares. For the best texture, refrigerate the brownies for at least 1 hour before serving.
Notes
- Chocolate chips: Add some chocolate chips to the red velvet brownie batter for extra richness.
- Cream cheese frosting: Top the brownies with a light layer of cream cheese frosting for even more indulgence.
- Mini version: Make mini red velvet cheesecake brownies by using a mini muffin tin and adjusting the baking time to 18-22 minutes.
- Add a swirl: If you want more contrast, use a raspberry or strawberry sauce swirled into the cheesecake filling for a fruity twist.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
