red velvet cheesecake brownies
Red velvet cheesecake brownies combine the richness of red velvet cake with the creaminess of cheesecake and the fudginess of brownies. This dessert is easy to make and perfect for any occasion!
Ingredients
For the Red Velvet Brownie Base:
- 1/2 cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup 65g all-purpose flour
- 2 tablespoons 15g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon red food coloring liquid or gel
For the Creamy Cheesecake Layer:
- 8 oz 225g cream cheese, softened
- 1/4 cup 50g granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the brownies once baked.
Make the Red Velvet Brownie Base
- In a medium bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until fully combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until everything is well combined and smooth.
Prepare the Cheesecake Layer
- In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
Layer the Brownie and Cheesecake Mixture
- Pour the red velvet brownie batter into the prepared pan, spreading it evenly. Then, drop spoonfuls of the cheesecake mixture on top of the brownie base. Use a knife or skewer to swirl the two mixtures together for a marbled effect.
Bake the Brownies
- Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs. Be careful not to overbake—slightly underbaked brownies are fudgy and delicious!
Cool and Serve
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, slice them into squares and enjoy!
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