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Red Velvet Cheesecake Brownies Recipe

Red Velvet Cheesecake Brownies Recipe
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★★★★★

4.8 from 11 reviews

Indulge in these decadent Red Velvet Cheesecake Brownies that combine the rich, fudgy texture of classic red velvet brownies with a creamy, luscious cheesecake layer. Perfect for celebrations or anytime you crave a delightful treat, these brownies offer a beautiful contrast of flavors and textures in every bite.

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

  1. Prepare the Brownie Batter: In a large bowl, whisk together the melted unsalted butter and 1 cup sugar until smooth. Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and 1 tablespoon red food coloring. Then stir in 1 tablespoon cocoa powder. Combine the dry ingredients by sifting together 3/4 cup all-purpose flour and 1/4 teaspoon salt, then gradually fold into the wet mixture until just combined.
  2. Make the Cheesecake Layer: In a separate bowl, beat 8 ounces of softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add 1 large egg and 1/2 teaspoon vanilla extract, mixing thoroughly until the mixture is smooth and well combined.
  3. Assemble the Brownies: Preheat the oven to 350°F (175°C). Lightly grease or line a 9×9 inch baking pan with parchment paper. Pour the red velvet brownie batter into the pan and spread it evenly. Then dollop spoonfuls of the cheesecake mixture over the brownie batter. Using a knife or skewer, gently swirl the cheesecake mixture into the brownie batter to create a marbled effect.
  4. Bake the Brownies: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the brownie part comes out with a few moist crumbs but no wet batter. Avoid overbaking to keep the brownies fudgy.
  5. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour to set the cheesecake layer before cutting into squares and serving.

Notes

  • Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
  • Do not overmix the batter to keep brownies tender and fudgy.
  • Use gel-based red food coloring for a vibrant color without affecting the batter consistency.
  • Store brownies in an airtight container in the refrigerator for up to 4 days.
  • For easier slicing, chill the brownies before cutting.

Nutrition

Keywords: red velvet cheesecake brownies, red velvet brownies, cheesecake brownies, dessert brownies, chocolate cheesecake dessert

Find it online: https://spatulaqueen.com/red-velvet-cheesecake-brownies-recipe-2/