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Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.5 from 70 reviews

This Red Velvet Cheesecake Brownies recipe combines the rich, fudgy taste of dark chocolate brownies with a creamy, tangy cheesecake swirl, all beautifully tinted with vibrant red food coloring to create an eye-catching dessert perfect for any occasion.

Ingredients

Scale

Brownie Batter

  • 3/4 cup unsalted butter (diced into large cubes)
  • 4 ounces 72% bittersweet chocolate (coarsely chopped; or similar dark chocolate)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 ounce red food coloring (or as needed for desired shade)
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder (sifted if lumpy)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt

Cream Cheese Swirl

  • 2 large egg whites
  • 8 ounce package cream cheese (very well softened)
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with heavy-duty aluminum foil if desired for easier cleanup and spray with cooking spray; set aside.
  2. Melt Butter and Chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Heat on high power for 90 seconds, or until butter has melted and chocolate can be stirred smooth. If necessary, continue heating in 15-second intervals until smooth.
  3. Add Sugar: Add 2 cups granulated sugar into the melted butter-chocolate mixture and whisk to combine. The mixture will be thick and granular.
  4. Add Eggs: Add the 4 large eggs to the mixture and whisk thoroughly until blended.
  5. Add Color and Flavor: Pour in the red food coloring and 2 teaspoons vanilla extract. Whisk gently at first to incorporate, adding more food coloring as needed until the batter reaches your desired shade of red.
  6. Add Cocoa and Dry Ingredients: Stir in 1/3 cup unsweetened cocoa powder, followed by 1 1/2 cups all-purpose flour and 1/2 teaspoon kosher salt. Mix until just combined.
  7. Transfer Batter: Turn the brownie batter out into the prepared pan and set aside.
  8. Make Cream Cheese Swirl: In a separate bowl, add 2 large egg whites, 8 ounces softened cream cheese, 1/4 cup sugar, and beat with a handheld electric mixer on high for about 5 minutes until smooth and significantly fluffed.
  9. Add Remaining Swirl Ingredients: Add 2 tablespoons flour and 1 teaspoon vanilla extract to the cream cheese mixture and beat just to incorporate.
  10. Apply Swirl: Drop the cream cheese mixture over the brownie batter in heaping tablespoonfuls. Using a knife, gently swirl the cream cheese into the brownie batter to create a marbled effect.
  11. Bake: Bake in the preheated oven for 40 to 45 minutes, rotating the pan halfway through. Start checking for doneness at 30 minutes; the brownies are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Don’t worry if it takes slightly longer – baking times can vary based on oven and climate.

Notes

  • Adjust red food coloring according to your desired intensity of the red velvet color.
  • Swirling gently with a knife creates an attractive marbled effect without blending the layers completely.
  • Using heavy-duty foil for lining the pan makes for easier cleanup.
  • Rotate the pan halfway through baking to ensure even cooking and browning.
  • Check doneness with a toothpick inserted centrally; moist crumbs are ideal for fudgy brownies.

Keywords: Red Velvet Brownies, Cheesecake Brownies, Chocolate Brownies, Dessert Brownies, Swirled Brownies, Fudgy Brownies, Red Velvet Dessert

Find it online: https://spatulaqueen.com/red-velvet-cheesecake-brownies-recipe-3/