Description
Decadent red velvet brownies with a creamy cheesecake swirl. A perfect combination of fudgy brownie and tangy cheesecake in every bite!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- ? cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- Red velvet cake crumbs
- White chocolate shavings
Instructions
- Melt the butter in a microwave-safe bowl or in a saucepan over low heat. Let it cool slightly.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the red food coloring, white vinegar, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the egg until just combined. Stir in the vanilla extract. Avoid overmixing.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Drop spoonfuls of the cheesecake batter over the brownie batter. Use a knife or skewer to swirl the cheesecake batter into the brownie batter, creating a marbled effect. Don’t over-swirl.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
- For even cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before cutting.
- Cut the brownies into squares and serve.
Notes
- Use room temperature ingredients for the cheesecake layer.
- Don’t overmix the brownie batter.
- Bake until just done to avoid dry brownies.
- Cool completely before cutting.
- Adjust sweetness by reducing sugar in the brownie layer by ¼ cup.
- Add ½ cup of chocolate chips to the brownie batter for extra chocolate.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes