Description
These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of red velvet brownies with a creamy, tangy cheesecake swirl. They’re perfect for Valentine’s Day, holidays, or anytime you need a show-stopping dessert!
Ingredients
Units
Scale
For the Red Velvet Brownie Layer:
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/4 teaspoon salt
For the Cheesecake Swirl:
- 8 oz (227g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
Make the Red Velvet Brownie Batter:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted butter, sugar, egg, vanilla extract, red food coloring, and vinegar until smooth.
- Sift in flour, cocoa powder, and salt, then mix until just combined. Spread ¾ of the batter into the prepared pan, reserving the rest for swirling.
Make the Cheesecake Swirl:
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Spoon dollops of the cheesecake mixture over the brownie batter.
- Drop small spoonfuls of the reserved red velvet batter on top, then use a knife or toothpick to swirl the layers together.
Bake the Brownies:
- Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely before slicing.
Finish & Serve:
- Cut into squares and enjoy!
Notes
- Store leftovers in the fridge for up to 4 days.
- Add chocolate chips for extra richness.
- Serve with whipped cream or vanilla ice cream for an indulgent treat