Description
These Decadent Red Velvet Cheesecake Brownies combine rich, fudgy red velvet brownies swirled with a creamy, smooth cheesecake layer. Perfectly moist and bursting with chocolate and vanilla flavors, they’re an irresistible treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Make Brownie Batter: In a medium bowl, combine the melted butter and 1 cup of granulated sugar until smooth. Add the eggs, red food coloring, and vanilla extract, whisking until all ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually add these dry ingredients into the wet mixture, stirring until fully incorporated and a smooth batter forms.
- Spread Brownie Batter: Pour the prepared brownie batter evenly into the lined baking pan, smoothing the surface for an even layer.
- Prepare Cheesecake Layer: In another bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg, and vanilla extract together until the mixture is smooth and creamy.
- Add Cheesecake Swirl: Drop spoonfuls of the cheesecake mixture over the brownie batter in the pan. Use a knife or a skewer to gently swirl the cheesecake filling into the brownie base, creating a marbled effect.
- Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 12 squares. This ensures clean cuts and the best texture before serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake swirl.
- Use an 8×8-inch pan for the correct thickness and baking time; a larger pan will make thinner brownies.
- Do not overbake; brownies are best when slightly fudgy in the center.
- If you want a more intense red velvet flavor, increase the cocoa powder slightly or add a teaspoon of vinegar to enhance the red color.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
