Description
These Red Velvet Cheesecake Swirl Brownies are a perfect combination of rich, chocolatey red velvet and creamy cheesecake swirled together in each decadent bite. The deep red hue of the brownie layer is visually stunning, while the tangy cheesecake adds a smooth, creamy contrast that elevates this dessert to the next level. With a tender, fudgy brownie texture and a beautiful marbled top, these brownies are as delicious as they are gorgeous, making them a perfect treat for special occasions or whenever you’re craving something indulgent!
Ingredients
For the Red Velvet Brownie Layer:
- ¾ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
1️⃣ Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, or grease it well.
2️⃣ Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until combined. Add eggs, vanilla extract, red food coloring, and white vinegar, stirring until smooth. Sift in the flour, cocoa powder, and salt, folding until just combined. Pour most of the batter into the prepared baking pan, reserving about ¼ cup for swirling.
3️⃣ Make the Cheesecake Swirl: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
4️⃣ Assemble and Swirl: Spread the cheesecake mixture evenly over the red velvet brownie batter. Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or toothpick to gently swirl the two layers together for a marbled effect.
5️⃣ Bake: Place the pan in the preheated oven and bake for 25-30 minutes or until the center is set and a toothpick inserted into the middle comes out with only a few moist crumbs.
6️⃣ Cool and Serve: Let the brownies cool completely in the pan. Once cool, lift them out using the parchment overhang, slice into squares, and enjoy!
Notes
- Serving: Makes about 9-12 brownies, depending on the cut size.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Calories: Approximately 290 kcal per brownie square