Red Velvet Cheesecake Brownies (Printable version)
Fudgy red velvet layers marbled with creamy cheesecake for an irresistible dessert.
# List of ingredients:
→ For the Red Velvet Brownie Base
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→ For the Cheesecake Swirl
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# Directions:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined; do not overmix.
04 - Reserve 1/4 cup of the red velvet batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
05 - In a medium bowl, beat the cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy.
06 - Pour the cheesecake mixture over the brownie batter in the pan. Smooth evenly.
07 - Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to gently swirl the batters together for a marbled effect.
08 - Bake for 33–36 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into squares.
# Expert Advice:
01 -
- The red velvet flavor is subtle, not cloying, letting the cocoa shine through while still delivering that stunning ruby color everyone gravitates toward.
- That marble pattern looks like you spent hours on it, but the swirling technique takes literally thirty seconds and produces different, beautiful results every single time.
02 -
- Overbaking is the enemy here, as the cheesecake layer will become dry and chalky rather than luscious and creamy, so set your timer for the lower end of the range first.
- Room temperature ingredients are non-negotiable for the cheesecake layer to achieve that silky, professional texture without any graininess or lumps.
03 -
- If your swirls start to blend together too much while baking, your oven might be running too hot, so consider checking it with an oven thermometer.
- Add a teaspoon of vinegar to the red velvet batter to enhance the red color and react with the cocoa for a more complex flavor.