Yield: 9 brownies
Red Velvet Cheesecake Brownies
These rich and fudgy red velvet cheesecake brownies are a combination of three classic desserts: red velvet cake, cheesecake and brownies. Sweet and creamy cheesecake is swirled into moist red velvet brownies creating a stunning dessert in under an hour.
Ingredients
- ¾ cup all-purpose flour
- 3 tablespoons Dutch processed cocoa powder, or unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 5-6 drops red gel food coloring
Cream Cheese:
- 8 oz cream cheese, room temperature
- 1 large egg, room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
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Instructions
- Preheat the oven to 350°F. Grease an 8x8 square metal baking pan with cooking spray and line it with parchment paper. Set aside.
- In a medium bowl, combine the flour, cocoa powder, and salt. Mix well and set aside.
- Whisk to combine the melted butter and sugar for 1 minute. Add the eggs one at a time to the butter mixture, beating for 2 minutes until well combined. Next, add the vanilla extract and red food coloring.
- Add the dry ingredients and combine using a spatula until they are evenly incorporated. Set the red velvet batter aside.
- Prepare the cream cheese batter by beating the cream cheese and egg together until smooth. Add the sugar and vanilla, and beat for an additional minute until creamy.
- Pour the red velvet batter into the prepared pan, reserving ⅓ cup of the batter.
- Next, pour the cream cheese cake batter over the red velvet layer as evenly as you can. Then add the ⅓ cup reserved red velvet batter in dollops on top. Create beautiful swirls using a chopstick or toothpick.
- Bake the brownies for 30 to 35 minutes, or until the top looks shiny and a toothpick inserted in the center comes out with a few crumbs.
- Allow the red velvet cream cheese brownies to cool. Then cut into equal squares and serve.
Notes
Storage: Transfer the cooled brownies to an airtight container and store in the fridge for up to 6 days. Place a piece of parchment paper between each layer to keep them from sticking. Enjoy them chilled or set them on the counter for 20 minutes to warm to room temperature.
Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or airtight container. Freeze for up to 3 months. For best results, thaw overnight in the fridge.
Baking Pan: A non-stick metal baking pan is your best bet at perfectly baked brownies. Glass pans take longer to heat up and will increase the baking time. The bottom usually ends up over cooked while the center is under cooked.
Bang The Tray: If the cheesecake layer is uneven when you pour it in, bang the baking pan against the counter 3 to 4 times to help the mixtures settle before baking.
Cool The Knife: Pop the knife into the freezer for 20 minutes before slicing. It helps make cleaner cuts. Dip the knife into ice water in between each cut. Another trick is to use a plastic disposable knife to make cleaner cuts.
Festive Shapes: Use cookie cutters to cut the cooled brownies into Christmas trees, santa hats, hearts, or your favorite shapes for different holidays.
Red & Green: Add 1 to 2 drops of green food coloring into the cheesecake batter to make your brownies extra Christmas-y.
Add-ins: Stir 1/2 cup of chopped pecans, chocolate chips, white chocolate chips, crushed peppermints, or even mini pretzels into the batter for extra flavor and texture. You can also sprinkle them on top before baking.
Nutrition
Serving: 1 brownie, Calories: 338kcal, Carbohydrates: 33g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 116mg, Sodium: 234mg, Potassium: 99mg, Fiber: 1g, Sugar: 23g, Vitamin A: 757IU, Calcium: 41mg, Iron: 1mg