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Decadent Red Velvet Cheesecake Brownies

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Rich and fudgy red velvet brownies with creamy cheesecake swirls, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons red food coloring (gel or liquid)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon baking powder
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (60 g) powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together melted butter and sugar until combined and glossy, about 1-2 minutes.
  3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract and vinegar.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Gradually fold dry ingredients into wet mixture using a spatula until no streaks remain; do not overmix.
  6. Stir in red food coloring until batter is evenly red.
  7. In another bowl, beat softened cream cheese with powdered sugar until smooth. Add egg and vanilla extract and mix until silky and lump-free.
  8. Pour about two-thirds of the red velvet batter into the prepared pan and spread evenly.
  9. Dollop the cream cheese mixture over the batter in spoonfuls.
  10. Top with remaining red velvet batter in dollops. Use a butter knife or skewer to gently swirl layers to create marbled patterns.
  11. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  12. Cool completely in the pan on a wire rack for at least one hour.
  13. Lift brownies out using parchment paper sling, cut into squares, and serve.

Notes

Do not overmix the brownie batter to keep it tender and chewy. Use room temperature eggs and cream cheese for smooth mixing. Use a gentle hand when swirling to maintain the marbled look. Cool brownies completely before cutting for clean slices. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: red velvet brownies, cheesecake brownies, dessert, easy brownies, creamy swirls, potluck dessert, holiday dessert

Find it online: https://rowanrecipes.com/decadent-red-velvet-cheesecake-brownies-recipe-easy-creamy-swirls-tutorial/