Description
Deliciously rich and moist Red Velvet Brownies with a creamy vanilla cheesecake swirl create a beautiful marbled effect. This dessert combines the classic flavors of red velvet and cheesecake, baked to perfection in an easy-to-make recipe perfect for any occasion.
Ingredients
Scale
For the Red Velvet Brownies:
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon white vinegar
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Swirl:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the brownies later.
- Make Brownie Batter: In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs, vanilla extract, red food coloring, and white vinegar, mixing well. Sift in the cocoa powder, all-purpose flour, and salt, then stir gently until just combined to avoid overmixing. Reserve about ¼ cup of this batter for the topping.
- Assemble Brownie Layer: Pour the remaining brownie batter into the prepared baking pan, spreading it out evenly to create the base layer for your brownies.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy without lumps.
- Add Cheesecake and Swirl: Spoon dollops of the cheesecake mixture evenly over the brownie batter in the pan. Then add spoonfuls of the reserved brownie batter on top of the cheesecake dollops. Using a knife or skewer, gently swirl the two mixtures together to create a beautiful marbled pattern.
- Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes until the center is set and a toothpick inserted comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the brownies out of the pan and slice into 9 to 12 squares for serving.
Notes
- For cleaner slices, refrigerate the brownies for about 30 minutes before cutting.
- These brownies can be made ahead and stored in an airtight container in the fridge for up to 4 days.
- Use a sharp knife dipped in hot water to make cutting easier and prevent sticking.
