Description
Red Velvet Cheesecake Brownies are a delightful fusion of rich flavors and textures featuring a decadent red velvet brownie base topped with a creamy cheesecake layer.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, and red food coloring, and stir until combined.
- Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
- In a separate bowl, beat the cream cheese and sugar until creamy. Add the egg and vanilla extract, and mix until smooth.
- Pour about 3/4 of the red velvet brownie batter into the prepared pan. Pour the cheesecake layer on top, spreading evenly.
- Drop dollops of the remaining red velvet batter over the cheesecake and swirl with a knife for a marbled effect.
- Bake for 30-35 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
- Allow to cool completely in the pan. Chill in the refrigerator for at least 30 minutes before slicing.
- Slice into squares and serve.
Notes
For smoother cheesecake, ensure cream cheese and eggs are at room temperature. Avoid overmixing for a better texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg