Red Velvet Brownies With Cheesecake (Printable Version)
Fudgy red velvet brownies swirled with tangy cheesecake; chill for clean slices and best texture.
# What You Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add eggs, vanilla extract, and red food coloring; whisk until evenly combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Gently fold together with a spatula until just combined. Do not overmix.
04 - Spread approximately three-quarters of the red velvet batter evenly into the prepared baking pan, reserving the remaining batter.
05 - In a separate bowl, beat softened cream cheese and sugar together until smooth and creamy. Add egg and vanilla; mix until fully incorporated.
06 - Carefully pour the cheesecake mixture over the red velvet base, using a spatula to spread evenly to the edges.
07 - Dollop reserved red velvet batter over the cheesecake layer. Using a knife or skewer, gently swirl the batters to produce a marbled effect.
08 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs attached.
09 - Allow to cool completely in the pan. Transfer to the refrigerator and chill for at least 1 hour before slicing into squares.
# Expert Tricks:
01 -
- Each brownie slice looks like it came straight from a bakery, and you won't believe how easily it comes together at home.
- The rich chocolate and tangy cheesecake layers melt together, making them impossible to resist for dessert lovers and skeptics alike.
02 -
- Skipping the chill might seem harmless, but warm brownies will stick to your knife and lose their clean cheesecake swirls.
- Underbaking a little keeps them fudgy—wait for a few moist crumbs on the toothpick, not a totally clean tester.
03 -
- Use gel food coloring for a deeper hue without thinning your batter.
- Always soften your cream cheese fully to ensure a flawlessly smooth cheesecake layer—you'll thank yourself later.