Red velvet brownies with cheesecake (Printable version)

Lusciously rich red velvet brownies swirled with creamy cheesecake for a decadent treat.

# What you'll need:

→ Red Velvet Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 1/4 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and granulated sugar in a large bowl until combined. Add eggs, vanilla extract, and red food coloring, mixing until smooth.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Fold gently until just incorporated, being careful not to overmix.
04 - Reserve 1/4 cup of batter for topping. Spread remaining brownie batter evenly into the prepared pan, smoothing the surface.
05 - Beat cream cheese until smooth and creamy. Blend in sugar, egg yolk, and vanilla extract until fully incorporated.
06 - Drop cheesecake mixture over brownie base. Add dollops of reserved red velvet batter. Gently swirl with a skewer or knife to marble.
07 - Bake for 33-36 minutes until center is just set and toothpick inserted comes out with moist crumbs. Cool completely before slicing.

# Expert Advice:

01 -
  • The contrast between fudgy chocolate brownie and tangy cheesecake creates the perfect bite every single time
  • These look like you spent hours on them but actually come together in under an hour
  • They are equally delicious warm from the oven or chilled from the fridge
02 -
  • Underbaking is better than overbaking because these continue firming up significantly as they cool
  • Room temperature ingredients prevent the cheesecake layer from separating during baking
  • Chill the baked brownies for at least 2 hours before slicing or the cheesecake will smear
03 -
  • Run your knife under hot water and wipe it clean between each slice for perfectly clean edges
  • If the swirl looks too subtle add a few more tiny dollops of red batter on top before baking

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