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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies combine the classic red velvet flavor with a luscious cheesecake swirl for a decadent dessert.
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Ingredients Equipment Method

Ingredients
  

  • #### Red Velvet Brownie Base
  • - 1/2 cup 1 stick unsalted butter, melted
  • - 1 cup granulated sugar
  • - 2 large eggs room temperature
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon red food coloring gel or liquid
  • - 3/4 cup all-purpose flour
  • - 2 tablespoons unsweetened cocoa powder
  • - 1/4 teaspoon salt
  • #### Cheesecake Swirl
  • - 8 ounces cream cheese softened
  • - 1/4 cup granulated sugar
  • - 1 large egg room temperature
  • - 1/2 teaspoon vanilla extract

Equipment

  • - 9x9-inch square baking pan
  • Mixing bowls
  • - Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. #### Make the Red Velvet Brownie Base
  2. **Preheat the oven**
  3. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  4. **Mix wet ingredients**
  5. In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and red food coloring until smooth and well combined.
  6. **Add dry ingredients**
  7. Sift in the flour, cocoa powder, and salt. Stir until just combined, being careful not to overmix. Set aside 2–3 tablespoons of the batter for swirling.
  8. **Spread batter**
  9. Pour the remaining batter into the prepared baking pan, spreading it evenly with a spatula.
  10. #### Make the Cheesecake Swirl
  11. **Mix the cheesecake layer**
  12. In a separate bowl, beat the cream cheese and sugar with a hand mixer or stand mixer until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
  13. **Layer and swirl**
  14. Spoon the cheesecake mixture over the red velvet batter in dollops. Add the reserved red velvet batter on top. Use a knife or skewer to gently swirl the layers together, creating a marbled effect.
  15. #### Bake and Cool
  16. **Bake**
  17. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  18. **Cool**
  19. Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing.