Description
Indulge in the perfect combination of red velvet cake and cheesecake with these decadent Red Velvet Cheesecake Brownies. A rich and moist red velvet brownie base topped with a creamy cheesecake swirl makes for a delightful treat!
Ingredients
Scale
For the Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons red food coloring
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¾ cup all-purpose flour
- 3 Tablespoons Dutch process cocoa powder
For the Cheesecake Swirl:
- 8 ounces cream cheese, at room temperature
- 1 large egg, at room temperature
- ⅓ cup granulated sugar
Instructions
- Preheat the oven to 350°F and line an 8 x 8 pan on all sides with parchment paper. Set aside.
- In a medium bowl combine the melted butter and granulated sugar. Whisk together until glossy.
- Add the eggs and whisk until it emulsifies and is slightly foamy, about 2 minutes. This will give you that nice crackly top.
- Add the vanilla extract and food coloring and stir to evenly distribute.
- Add the flour, cocoa powder and salt and mix until combined and no streaks of flour remain.
- Pour the batter into the prepared pan, spreading into an even layer.
- Next, make the cream cheese swirl. Combine all the ingredients in a mixing bowl and whisk together until smooth and creamy.
- Drop the cream cheese mixture in large dollops on top of the red velvet brownie batter. Use a butter knife to make big swirls.
- Bake for 30 to 35 minutes or until a knife inserted into the middle comes out clean. Allow to cool before slicing into 9 huge brownies or 16 smaller ones! Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (assuming 9 servings)
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Red Velvet Cheesecake Brownies
