Red Velvet Cheesecake Brownies (Printable version)
Fudgy red velvet layers marbled with creamy cheesecake filling create this stunning American dessert.
# What You'll Need:
→ Red Velvet Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Swirl
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# How to Prepare:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined; do not overmix.
04 - Reserve 1/4 cup of the red velvet batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
05 - Beat the cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy.
06 - Pour the cheesecake mixture over the brownie batter in the pan. Smooth evenly.
07 - Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to gently swirl the batters together for a marbled effect.
08 - Bake for 33-36 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into squares.
# Expert advice:
01 -
- You get the best of both worlds, fudgy brownie meets creamy cheesecake in every bite
- The striking red and white swirl looks like you spent hours, but it comes together in under an hour
02 -
- Underbaking slightly is better than overbaking, these continue cooking as they cool
- The cream cheese layer needs to be room temperature or it sinks into the brownie batter
03 -
- Use gel food coloring for the most vibrant red without altering your batter consistency
- These freeze beautifully for up to three months, wrapped tightly in plastic and foil