Red Velvet Cheesecake Brownies (Print Version)
Fudgy red velvet layers swirled with creamy cheesecake batter create these decadent marbled squares.
# What You Need:
→ Red Velvet Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Swirl
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# How To Make:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined; do not overmix.
04 - Reserve 1/4 cup of the red velvet batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
05 - In a medium bowl, beat the cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy.
06 - Pour the cheesecake mixture over the brownie batter in the pan. Smooth evenly.
07 - Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to gently swirl the batters together for a marbled effect.
08 - Bake for 33 to 36 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into squares.
# Expert Tips:
01 -
- The marbled swirl makes everyone think you took a cake decorating class
- Fudgy velvet meets tangy cheesecake in every single bite
02 -
- Overbaking makes the cheesecake layer dry and crumbly instead of creamy
- The red batter must be completely room temperature before swirling, otherwise the cheesecake layer seizes up
03 -
- Chill the pan for 10 minutes before cutting to get those clean, bakery-style edges
- Use warm water to wipe off any red food coloring splatters immediately, they stain everything if they dry