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Red Velvet Cheesecake Brownies Recipe

Red Velvet Cheesecake Brownies Recipe
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★★★★★

5 from 14 reviews

These Red Velvet Cheesecake Brownies combine the rich, moist flavor of classic red velvet brownies with a creamy, tangy cheesecake layer for a decadent dessert that’s perfect for any occasion. With a fudgy texture and striking red color, these brownies offer a delightful twist on traditional treats, perfect for celebrations or an indulgent snack.

Ingredients

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Red Velvet Brownies:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 tablespoon cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Cheesecake Layer:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Brownie Batter: In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and cocoa powder to create the signature red velvet flavor and color. Gradually fold in the all-purpose flour and salt until the batter is smooth and well combined.
  2. Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese until creamy and smooth. Add the sugar, egg, and vanilla extract, then continue to mix until all ingredients are thoroughly incorporated and the cheesecake mixture is smooth without lumps.
  3. Assemble the Brownies: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. Spread the red velvet brownie batter evenly in the pan. Carefully dollop the cheesecake batter over the brownie layer and gently swirl with a knife or skewer to create a marbled effect without mixing the layers completely.
  4. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with just a few moist crumbs. Avoid overbaking to keep the brownies moist and creamy.
  5. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least an hour to firm up the cheesecake layer for easier slicing. Cut into squares and serve chilled or at room temperature.

Notes

  • Use full-fat cream cheese for the best texture and flavor in the cheesecake layer.
  • Make sure the cream cheese is softened to room temperature to prevent lumps in the cheesecake mixture.
  • For a deeper red color, increase the red food coloring slightly if desired.
  • You can substitute butter with an equal amount of coconut oil for a dairy-free brownie base, but the cheesecake layer must remain dairy for best results.
  • Store brownies in an airtight container in the refrigerator for up to 4 days.
  • Bring to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: red velvet brownies, cheesecake brownies, red velvet cheesecake, dessert brownies, chocolate cheesecake dessert

Find it online: https://zestywithzane.com/red-velvet-cheesecake-brownies-recipe/