Velvet Cheesecake Brownies (Print Version)
# Ingredients:
→ Red Velvet Brownies
01 -
3/4 cup all-purpose flour
02 -
1 tablespoon red food coloring
03 -
1/4 teaspoon salt
04 -
1/2 cup melted unsalted butter
05 -
1 cup sugar
06 -
2 large eggs
07 -
1 tablespoon cocoa powder
08 -
1 teaspoon vanilla extract
→ Cheesecake Layer
09 -
1 large egg
10 -
1/4 cup sugar
11 -
1/2 teaspoon vanilla extract
12 -
8 oz softened cream cheese
# Instructions:
01 -
Set your oven to 350°F (175°C). Line an 8x8-inch pan with parchment, letting it hang over the edges so you can lift the brownies out later.
02 -
Grab a big bowl and stir together the melted butter and sugar until smooth. Toss in the eggs, vanilla, and food coloring. Mix until combined. Then sift in the cocoa powder, salt, and flour. Gently fold everything together without overdoing it.
03 -
In a different bowl, beat together the cream cheese and sugar until it looks creamy. Add the egg and vanilla, then keep mixing until smooth and lump-free.
04 -
Pour most of the red velvet mix (about 3/4 of it) into the pan and spread it out. Gently spread the cheesecake mixture on top, making sure it covers the layer below. Take spoonfuls of the remaining red velvet batter and place them over the cheesecake layer. Swirl everything a bit with a toothpick or knife for a pattern.
05 -
Pop it in the oven for around 30–35 minutes. You’ll know it’s done when the middle sets and a toothpick comes out with just a few crumbs.
06 -
Once out of the oven, let the brownies completely cool in the pan on a wire rack. For cleaner slices, stick them in the fridge for at least half an hour before cutting.
07 -
Cut the brownies into squares. They’re great on their own, but you can always add whipped cream or drizzle some chocolate syrup for extra flair.
# Notes:
01 -
You can keep these in the fridge for up to 5 days in a sealed container. Freeze them if you want—they last up to 3 months.
02 -
Don’t like food coloring? Skip it or use less! They’ll still taste great but won’t look as red.
03 -
For a twist, toss in some white or dark chocolate chips into the red velvet mix before baking.