Red Velvet Brownies Cheesecake Swirl (Printable version)
Fudgy red velvet brownies fused with creamy cheesecake for a decadent, marbled dessert treat.
# What you'll need:
→ Red Velvet Brownie Base
01 - 3/4 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tablespoon red food coloring
06 - 2 teaspoons pure vanilla extract
07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon salt
10 - 1 teaspoon distilled white vinegar
→ Cheesecake Swirl
11 - 8 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Whisk melted butter with granulated and brown sugars in a large bowl until combined. Add eggs, red food coloring, vanilla extract, and vinegar; whisk until smooth.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, being careful not to overmix.
04 - Beat cream cheese, sugar, egg yolk, and vanilla extract in a medium bowl until smooth and creamy.
05 - Reserve 1/4 cup brownie batter. Spread remaining batter evenly in prepared pan. Dollop cheesecake mixture over batter, then add reserved brownie batter in small spoonfuls. Use knife or skewer to gently swirl together for marbled effect.
06 - Bake 32-36 minutes until center is just set and toothpick inserted comes out with a few moist crumbs.
07 - Cool completely in pan on wire rack. Lift out using parchment overhang, slice into 16 squares, and serve.
# Expert Advice:
01 -
- The fudgy red velvet base meets tangy cheesecake in every single bite
- These look impressive but come together with basic pantry staples
- They actually taste better the next day when flavors have had time to mingle
02 -
- Over swirling blends the two batters together too much, so just 2 or 3 passes with your knife is plenty
- These need to cool completely at room temperature before refrigerating, otherwise the cheesecake layer can weep
03 -
- Room temperature ingredients blend together seamlessly and prevent lumps in your cheesecake swirl
- Under bake slightly rather than over bake, as these continue cooking while cooling and you want them to stay fudgy