Description
These Red Velvet Cheesecake Brownies are the perfect mix of fudgy chocolate and creamy cheesecake. With their vibrant red hue and irresistible swirls, they make a stunning dessert for holidays, date nights, or anytime you need something sweet and indulgent.
Ingredients
For the Red Velvet Brownie Layer:
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1/2 cup (1 stick) unsalted butter, melted
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1 cup granulated sugar
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1/4 cup unsweetened cocoa powder
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1 tablespoon red food coloring
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1 teaspoon vanilla extract
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1/2 teaspoon white vinegar
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2 large eggs
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3/4 cup all-purpose flour
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1/4 teaspoon salt
For the Cheesecake Swirl:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 egg yolk
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1/2 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
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In a medium bowl, whisk together melted butter, sugar, cocoa powder, red food coloring, vanilla, and vinegar.
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Beat in eggs one at a time. Stir in flour and salt until just combined. Reserve 1/4 cup of the batter and pour the rest into the prepared pan, spreading evenly.
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In a separate bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth.
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Drop spoonfuls of the cheesecake mixture on top of the brownie batter. Add dollops of the reserved red velvet batter.
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Use a knife to gently swirl the batters together for a marbled effect.
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Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Let cool completely in the pan before slicing and serving.
Notes
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For best results, chill the brownies before cutting for cleaner edges.
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You can double the recipe and bake in a 9×13-inch pan—just add a few extra minutes to the bake time.
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Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg