Red Velvet Cheesecake Brownies

Name: Red Velvet Cheesecake Brownies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16
Cuisine: American
Ingredients: 1.5 cups All-purpose flour (For the brownie batter); 1/4 cup Unsweetened cocoa powder (For the red velvet brownie flavor); 1 tsp Baking soda; 1/2 tsp Salt; 1/2 cup Unsalted butter, melted (1 stick); 1 cup Granulated sugar (For the brownie batter); 2 Large eggs (At room temperature for the brownie batter); 1 tsp Vanilla extract (For the brownie batter); 1 tbsp Red food coloring (Gel or liquid, to achieve vibrant red color); 1/2 cup Buttermilk (Or milk with 1/2 tbsp lemon juice, let sit for 5 min); 8 oz Cream cheese, softened (For the cheesecake swirl); 1/4 cup Granulated sugar (For the cheesecake swirl); 1 Large egg yolk (For the cheesecake swirl, at room temperature); 1/2 tsp Vanilla extract (For the cheesecake swirl)

A delectable dessert combining the rich, cocoa-infused flavor of red velvet brownies with a creamy, tangy cheesecake swirl. These brownies are perfect for a special occasion or whenever you want to indulge in something truly special, embodying a sweet declaration of affection. The recipe creates a beautifully layered treat with vibrant colors and a delightful texture contrast.

#dessert

#red velvet

#cheesecake

#brownies

#baking

#sweet

#comfort food

#valentine's day

Finished Red Velvet Cheesecake Brownies

Recipe Information

25m

Prep Time

30m

Cook Time

55m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

280

Calories

Protein

38g

Carbs

13g

Fat

Close-up of Cheesecake Swirl

Ingredients

Servings: 16

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Brownies in a pan, just out of the oven

Instructions

0/9 completed

1
Preheat your oven to 350°F (175°C) and grease and flour an 8x8 inch baking pan, or line with parchment paper leaving an overhang on the sides for easy removal.
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5m
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Preheat your oven to 350°F (175°C) and grease and flour an 8x8 inch baking pan, or line with parchment paper leaving an overhang on the sides for easy removal.
5m
Properly preparing the pan ensures the brownies don't stick and are easy to remove after baking.
2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
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2m
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2m
Sifting dry ingredients can prevent lumps and ensure even distribution.
3
In a large bowl, combine the melted butter and 1 cup granulated sugar. Whisk until well combined. Beat in the two large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1 tablespoon red food coloring, and the buttermilk until smooth and evenly colored.
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5m
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In a large bowl, combine the melted butter and 1 cup granulated sugar. Whisk until well combined. Beat in the two large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1 tablespoon red food coloring, and the buttermilk until smooth and evenly colored.
5m
Ensure eggs are at room temperature for better incorporation into the batter.
4
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
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3m
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Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
3m
Mix until no streaks of flour remain, but stop immediately to avoid overmixing.
5
In a separate small bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Mix in the egg yolk and 1/2 teaspoon vanilla extract until well combined.
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4m
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In a separate small bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Mix in the egg yolk and 1/2 teaspoon vanilla extract until well combined.
4m
Ensure cream cheese is very soft to prevent lumps in your cheesecake swirl.
6
Pour about two-thirds of the red velvet brownie batter into the prepared baking pan and spread evenly. Drop spoonfuls of the cheesecake mixture over the brownie batter. Then, dollop the remaining red velvet batter over the cheesecake mixture.
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3m
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Pour about two-thirds of the red velvet brownie batter into the prepared baking pan and spread evenly. Drop spoonfuls of the cheesecake mixture over the brownie batter. Then, dollop the remaining red velvet batter over the cheesecake mixture.
3m
Using an offset spatula can help spread the batter smoothly.
7
Using a knife or skewer, gently swirl the batters together to create a marble effect. Do not overmix the swirl, a few gentle passes are enough.
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1m
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Using a knife or skewer, gently swirl the batters together to create a marble effect. Do not overmix the swirl, a few gentle passes are enough.
1m
A light hand creates a more distinct swirl pattern.
8
Bake for 25-30 minutes, or until a toothpick inserted into the brownie (avoiding the cheesecake swirl) comes out with moist crumbs. The edges should be set, and the center slightly soft.
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30m
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Bake for 25-30 minutes, or until a toothpick inserted into the brownie (avoiding the cheesecake swirl) comes out with moist crumbs. The edges should be set, and the center slightly soft.
30m
Brownies are better slightly underbaked for a fudgier texture.
9
Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This is crucial for clean cuts and for the cheesecake to fully set.
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1h
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Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This is crucial for clean cuts and for the cheesecake to fully set.
1h
Chilling the brownies for an hour or two can make them even easier to cut neatly.