Red Velvet Cheesecake Brownies Recipe
A luscious fusion of two classic confections, these Red Velvet Cheesecake Brownies offer a rich and visually stunning dessert that combines the cocoa-kissed allure of red velvet with a creamy cheesecake swirl.
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Servings: 12
Ingredients
For the red velvet brownies:
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 1 cup sugar
- 1 tablespoon red food coloring
- 8 tablespoons unsalted butter melted, plus more for greasing
- 2 eggs
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 1 large egg yolk
- 3 tablespoons sugar
- 1 8-ounce package cream cheese, softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Prepare an 8×8-inch baking pan by lining it with parchment paper and greasing it lightly with butter.
- In a large mixing bowl, combine the melted butter with sugar, cocoa powder, vanilla extract, red food coloring, and salt, stirring until the mixture is cohesive. Blend in the vinegar.
- Beat the eggs separately, then incorporate them into the batter. Gently fold in the flour, mixing only until no streaks remain. Pour the batter into the prepared pan, reserving ¼ cup to use later for the swirl topping.
- Using a mixer, blend the cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy. Spread this mixture evenly over the brownie batter in the pan. Drop spoonfuls of the reserved brownie batter over the cheesecake layer. With a knife or toothpick, swirl the batters together to create a marbled effect.
- Bake for 30 minutes or until the center is just set. Allow the brownies to cool completely in the pan before lifting out the parchment and slicing into squares.
Notes
These brownies develop a deeper flavor when made a day ahead. Store in an airtight container to preserve freshness.