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Red Velvet Cheesecake Brownies

Decadent Red Velvet Cheesecake Brownies You Can't Resist

Experience the enchanting flavors of Red Velvet Cheesecake Brownies, a perfect balance of tangy and sweet.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Melted Unsalted Butter Adds richness and moisture
  • 1 cup Sugar Brings sweetness; substitute brown sugar for deeper flavor
  • 1/3 cup Unsweetened Cocoa Powder Provides chocolate flavor and color
  • 1 tbsp Food Coloring Intensifies the red hue
  • 1 tsp Vanilla Extract Enhances the flavor; opt for pure
  • 1 tbsp Vinegar Reacts with baking soda for a lighter texture
  • 2 large Eggs Adds structure and moisture; use room temperature
  • 1 cup All-Purpose Flour Provides necessary structure
  • 1/2 tsp Salt Enhances flavor
For the Cheesecake Layer
  • 8 oz Cream Cheese Forms the soft cheesecake layer; ensure softened
  • 1/3 cup Sugar Sweetens the cheesecake layer
  • 1 large Egg Yolk Adds richness
  • 1 tsp Vanilla Extract Enriches the cheesecake flavor

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by greasing or lining it.
  2. In a medium bowl, whisk together melted unsalted butter, sugar, unsweetened cocoa powder, food coloring, pure vanilla, and vinegar until silky.
  3. Incorporate the room temperature eggs one at a time, whisking vigorously after each addition.
  4. Gently stir in the all-purpose flour and salt, being careful not to overmix. Reserve 1/4 cup of the brownie batter for later.
  5. Pour the remaining batter into the prepared pan, spreading evenly.
  6. In a separate bowl, beat softened cream cheese with sugar, egg yolk, and vanilla until smooth.
  7. Pour the cheesecake mixture over the brownie layer, spreading it out evenly.
  8. Dollop the reserved brownie batter on top and swirl with a toothpick for a marbled effect.
  9. Bake for 30-35 minutes until edges are set and center jiggles slightly.
  10. Cool completely in the pan, then chill in the fridge before slicing for cleaner cuts.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra delight. Avoid overmixing for fudgy brownies and chill before cutting for best results.

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