Brownies/Bars · Dessert

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Makes one 8×8′ pan

Ingredients:

For the brownie –

1/2 cup (1 stick) unsalted butter

1 cup (201 grams) granulated sugar

1/4 cup (20 grams) cocoa powder

1/8 teaspoon salt

2 teaspoons vanilla extract

1 tablespoon liquid or gel red food coloring

1 teaspoon white vinegar

2 large eggs, room temperature

3/4 cup (90 grams) all-purpose flour

For the cheesecake swirl –

1 (8 ounce) package cream cheese, softened to room temperature

1/4 cup (50 grams) granulated sugar

1 large egg

1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Place aluminum foil inside an 8×8′ baking pan, and spray the aluminum foil with baking spray. Melt the butter in a large microwaveable bowl until completely melted.
  2. Whisk in sugar, cocoa powder, salt, vanilla extract, red food coloring, and vinegar until completely combined.
  3. Whisk in the eggs, one at a time, until completely incorporated.
  4. Add in the flour, and mix until just combined (I like to start with a whisk and finish with a spatula to fold in the last of the flour).
  5. Pour the batter into the prepared pan, reserving 1/4 cup.
  6. To make the cheesecake filling – place the cream cheese, sugar, egg, and vanilla extract into a medium bowl. Using a handheld mixer or a whisk, cream everything together until completely combined, about 1 minute.
  7. Dollop large spoonfuls of the cheesecake filling on top of the brownie batter. Top with the remaining 1/4 cup of batter, in spoonfuls. Using a knife, swirl the cheesecake filling together with the dollops of brownie batter.
  8. Bake in the preheated oven for 28-30 minutes, until a toothpick inserted into the center comes out clean. Let cool, then completely chill before cutting the brownies into desired shapes. Serve cold or at room temperature.

Enjoy!

Adapted from Food Network

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