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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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Equipment

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

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

Instructions
 

  • #### Make the Red Velvet Brownie Base
  • **Preheat the oven**
  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • **Mix wet ingredients**
  • In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and red food coloring until smooth and well combined.
  • **Add dry ingredients**
  • 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.
  • **Spread batter**
  • Pour the remaining batter into the prepared baking pan, spreading it evenly with a spatula.
  • #### Make the Cheesecake Swirl
  • **Mix the cheesecake layer**
  • 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.
  • **Layer and swirl**
  • 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.
  • #### Bake and Cool
  • **Bake**
  • 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.
  • **Cool**
  • Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing.