Description
Red Velvet Cheesecake Brownies are a rich and visually stunning dessert that combines fudgy red velvet brownie layers with a creamy cheesecake swirl. Perfect for holidays, parties, or indulgent snacking, these bars are both easy to make and guaranteed to impress.
Ingredients
- For the red velvet brownie layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- For the cheesecake swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a saucepan or microwave-safe bowl, melt butter. Stir in sugar, cocoa powder, red food coloring, vinegar, and vanilla extract until smooth.
- Let cool slightly, then whisk in eggs one at a time.
- Fold in flour and salt until just combined. Do not overmix.
- Pour most of the red velvet batter into the prepared pan, reserving a few tablespoons for the top.
- In a separate bowl, beat softened cream cheese with sugar, egg, and vanilla until smooth and creamy.
- Dollop the cheesecake mixture over the brownie batter in the pan. Spoon the reserved brownie batter over the top.
- Use a knife or skewer to gently swirl the layers to create a marbled effect.
- Bake for 30–35 minutes, or until the edges are set and a toothpick comes out with moist crumbs.
- Cool completely in the pan before slicing for clean layers.
Notes
- Add white or dark chocolate chips to the red velvet layer for extra richness.
- Use heart-shaped cutters for festive occasions like Valentine’s Day.
- Beetroot powder can be used instead of food coloring for a natural alternative.
- Add 1 tbsp sour cream to the cheesecake mixture for added tang.
- Can be made gluten-free using a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 19g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
