Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies blend the rich decadence of red velvet brownies with creamy cheesecake swirls, creating an irresistible marbled dessert. Perfectly fudgy, tangy, and visually stunning, they’re ideal for celebrations or anytime indulgence.
Ingredients
For the Red Velvet Brownies:
- – ½ cup unsalted butter melted
- – 1 cup granulated sugar
- – 2 large eggs at room temperature
- – 1½ teaspoons red food coloring
- – 2 teaspoons vanilla extract
- – ½ teaspoon salt
- – ¾ cup all-purpose flour
- – 3 tablespoons Dutch-process cocoa powder
For the Cream Cheese Swirl:
- – 8 ounces cream cheese softened to room temperature
- – 1 large egg at room temperature
- – ⅓ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, making sure to cover all sides. Set the pan aside.
- In a medium bowl, whisk together the melted butter and granulated sugar until the mixture becomes glossy. Add the eggs and continue whisking for about 2 minutes until the batter emulsifies and becomes slightly foamy—this step helps create that desirable crackly top on the brownies. Stir in the vanilla extract and red food coloring, mixing thoroughly to distribute evenly.
- Next, add the flour, cocoa powder, and salt. Fold gently until the ingredients are fully combined and there are no visible streaks of flour. Pour the batter into the prepared pan, smoothing it into an even layer.
- To prepare the cream cheese swirl, combine all the swirl ingredients in a separate bowl and whisk until smooth and creamy. Dollop large spoonfuls of the cream cheese mixture evenly over the red velvet batter. Using a butter knife, swirl the cream cheese gently through the batter to create big marbled patterns.
- Bake the brownies for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let the brownies cool completely before slicing into 9 large squares or 16 smaller pieces. Enjoy!