Red Velvet Cheesecake Brownies
These Red Velvet Cheesecake Brownies are rich, fudgy, and beautifully marbled with creamy cheesecake.
Ingredients
- 1/2 cup unsalted butter
- 2 ounces dark chocolate chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons red food coloring
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
For Cheesecake Layer
- 8 ounces cream cheese softened to room temp
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Start by preheating your oven to 350°F. Line an 8×8 inch pan with parchment paper.
- For the brownie layer, melt the butter and chopped chocolate together in a microwave-safe bowl.
- Whisk the sugar into the chocolate mixture until well combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and red food coloring until the batter is evenly colored.
- Sift together flour, cocoa powder, and salt. Fold these dry ingredients into your red batter just until no flour streaks remain. The batter will be thick and almost pudding-like.
- Spread the brownie batter into your prepared pan, smoothing it into an even layer.
- For the cheesecake layer, make sure your cream cheese is properly softened – if you press it, your finger should easily leave an indent. Beat it with the sugar until smooth and creamy. Add the egg and vanilla, beating until just combined.
- Pour the cheesecake mixture over the brownie batter. To create a marbled effect, use a butter knife to gently swirl the two layers together – just a few figure-8 patterns will do.
- Bake for 30-35 minutes, until the edges are set but the center still has a slight wobble when you gently shake the pan.
- Let the brownies cool completely in the pan. Once cooled, lift them out using the parchment overhang and cut in squares with a sharp knife.