Red Velvet Cheesecake Brownies Recipe
Introduction
Red Velvet Cheesecake Brownies combine the rich, chocolaty flavor of red velvet with the creamy tang of cheesecake in one decadent treat. These brownies offer a beautiful swirl pattern and a perfect balance of textures that will satisfy any dessert lover.
Ingredients
- Brownie batter (prepared or homemade, about 1 batch)
- 8 oz cream cheese, softened
- 2 tablespoons cocoa powder
- 2 large eggs (for cream cheese mixture)
- ½ cup sugar (for cream cheese mixture)
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Prepare your brownie batter according to the recipe or package instructions.
- Step 2: In a bowl, beat together the softened cream cheese, eggs, sugar, vanilla extract, and cocoa powder until smooth and combined.
- Step 3: Pour half of the brownie batter into a greased or parchment-lined baking pan. Drop spoonfuls of the cream cheese mixture over the brownie layer, then top with the remaining brownie batter.
- Step 4: Using a knife or skewer, gently swirl the two batters together to create a marbled effect.
- Step 5: Bake in the preheated oven for 35-40 minutes, or until the brownies are set and a toothpick inserted comes out with a few moist crumbs.
- Step 6: Allow the brownies to cool completely in the pan before cutting into squares and serving.
Tips & Variations
- For extra red velvet flavor, add 1 tablespoon of red food coloring and 1 teaspoon of white vinegar to your brownie batter.
- You can substitute the cream cheese mixture with flavored cream cheese like strawberry or chocolate for a different twist.
- Chill the brownies for an hour after baking to make slicing cleaner and easier.
Storage
Store leftover brownies in an airtight container in the refrigerator for up to 4 days. Reheat briefly in the microwave to soften or enjoy chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies ahead of time?
Yes, these brownies can be baked a day in advance and stored in the refrigerator. They actually taste great after resting, which helps the flavors meld.
What can I use instead of cocoa powder?
If you don’t have cocoa powder, you can substitute with melted chocolate, though you may need to adjust the other ingredients to maintain the right consistency.
PrintRed Velvet Cheesecake Brownies Recipe
These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with the creamy, tangy flavor of cheesecake swirled with a vibrant red velvet batter, creating a decadent dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Cream Cheese Swirl
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
Red Velvet Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tablespoon unsweetened cocoa powder
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup buttermilk
Instructions
- Prepare Brownie Batter: In a large bowl, combine melted butter and sugar until smooth. Beat in eggs one at a time, then add vanilla extract. Sift together flour, cocoa powder, and salt; gradually add to the wet ingredients, mixing until just combined.
- Make Cream Cheese Swirl: In a separate bowl, beat softened cream cheese and sugar until creamy. Add eggs and vanilla, continuing to mix until smooth and well incorporated.
- Mix Red Velvet Batter: In another bowl, whisk melted butter, sugar, and egg. Stir in buttermilk and red food coloring. Sift together flour, cocoa powder, baking powder, and salt; fold into wet ingredients until combined.
- Assemble the Brownies: Pour the brownie batter evenly into a greased 9×13-inch baking pan. Spoon the cream cheese mixture over the brownie batter, then drop dollops of the red velvet batter on top.
- Swirl Batters: Using a knife or skewer, gently swirl the cream cheese and red velvet dollops through the brownie batter to create a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled batter for 35-40 minutes or until the cheesecake is set and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into squares and serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake swirl.
- Do not overmix batters to maintain a tender texture.
- Use good quality red food coloring for a vibrant red velvet color.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keywords: Red Velvet Cheesecake Brownies, cheesecake brownies, red velvet brownies, dessert recipe, marbled brownies
