Description
These Red Velvet Cheesecake Brownies are a luscious blend of rich, moist red velvet brownie swirled with creamy cheesecake. Easy to make and perfect for any occasion, they deliver a beautiful marbled effect and a delightful combination of flavors in every bite.
Ingredients
Scale
Brownie Batter
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
Cheesecake Swirl
- 8 oz (1 block) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
- Make Brownie Batter: In a mixing bowl, whisk together the melted butter and sugar until combined. Add the eggs, vanilla extract, red food coloring, and white vinegar; whisk again until smooth. Sift in cocoa powder, all-purpose flour, and salt, then gently fold the ingredients until just combined. Reserve ¼ cup of this batter for swirling later.
- Prepare Cheesecake Mixture: In a separate small bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
- Layer and Swirl: Spread the brownie batter evenly into the prepared pan. Dollop spoonfuls of the cheesecake mixture over the batter, followed by spoonfuls of the reserved brownie batter. Use a toothpick or knife to carefully swirl the mixtures together, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes. The brownies are done when the center is set, edges begin to pull away from the pan, and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Chill: Allow the brownies to cool completely in the pan on a wire rack. For best results, chill them in the refrigerator for at least 1 hour before slicing into 9 to 12 squares.
Notes
- Using room temperature eggs helps the batter mix more uniformly.
- Ensure cream cheese is softened to prevent lumps in the cheesecake mixture.
- Do not overmix the brownie batter when combining dry and wet ingredients to keep brownies tender.
- Swirling creates a beautiful marbled look – be gentle and creative with the swirling motion.
- Chilling before slicing helps the brownies hold their shape and enhances flavors.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
