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Red Velvet Cheesecake Brownies Recipe

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4.3 from 60 reviews

Indulge in the rich and decadent Red Velvet Cheesecake Brownies, combining classic fudgy red velvet brownie base with a creamy, fluffy cream cheese swirl. Perfectly marbled with vibrant red color and a smooth cream cheese topping, these brownies offer a delightful dessert treat that is both elegant and comforting.

Ingredients

Brownies

  • ¾ cup unsalted butter, diced into large cubes
  • 4 ounces 72% bittersweet chocolate, coarsely chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 ounce red food coloring, or as needed for desired shade
  • 2 teaspoons vanilla extract
  • ⅓ cup unsweetened cocoa powder, sifted
  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt

Cream Cheese Swirl

  • 2 large egg whites
  • 8 ounce package cream cheese, very well softened
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Brownie Batter: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with heavy-duty aluminum foil for easy cleanup and spray the foil with cooking spray. Set aside.
  2. Melt Butter and Chocolate: In a large microwave-safe bowl, combine cubed butter and chopped bittersweet chocolate. Microwave on high for 90 seconds, stirring after to smooth out the mixture. If necessary, heat in 15-second increments until fully melted and smooth.
  3. Add Sugar and Eggs: Whisk granulated sugar into the melted chocolate mixture until combined; the mixture will feel thick and granular. Then add eggs and whisk again until smooth.
  4. Add Color and Flavor: Gently whisk in red food coloring and vanilla extract, adding more food coloring as needed to achieve a vibrant red color.
  5. Incorporate Dry Ingredients: Stir in sifted cocoa powder. Then fold in the flour and kosher salt until fully incorporated but not overmixed.
  6. Pour into Pan: Transfer the brownie batter into the prepared baking pan and set aside.
  7. Prepare Cream Cheese Swirl: Using a handheld electric mixer, beat the egg whites, softened cream cheese, and granulated sugar on high for about 5 minutes until smooth and fluffy.
  8. Add Flour and Vanilla: Beat in the flour and vanilla extract until just combined.
  9. Swirl Cream Cheese Mixture: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter. Using a knife, gently swirl the cream cheese into the brownies to create a marbled effect, being careful not to over swirl.
  10. Bake: Bake for 40 to 45 minutes, rotating the pan halfway through to ensure even baking. Begin checking doneness at 30 minutes by inserting a toothpick; the brownies are done when a toothpick comes out clean or with a few moist crumbs.
  11. Cool and Store: Allow brownies to cool in the pan before cutting. Store airtight at room temperature for up to 5 days or freeze for up to 4 months.

Notes

  • Food Coloring: Use about 1 ounce of red food coloring for a vibrant red hue; adjust based on brand and personal preference.
  • Swirling Tips: For a striking marbled look, bring some brownie batter up into the cream cheese mixture before swirling. Avoid over swirling to keep an artsy swirl pattern rather than a uniform pink color.
  • Storage: Store airtight at room temperature to maintain moisture. Refrigeration may dry out brownies faster. You can also freeze these brownies for up to 4 months.

Find it online: https://flavorspath.com/red-velvet-cheesecake-brownies-recipe/