Red Velvet Cheesecake Brownies (Printer-Friendly)
Fudgy red velvet brownies with sweet cheesecake swirls, ideal for festive occasions.
# What You’ll Need to Cook:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
2 tablespoons Dutch process cocoa powder
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
115 grams unsalted butter, melted
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon red gel food coloring
→ Cheesecake Filling
09 -
225 grams cream cheese, softened
10 -
1 large egg
11 -
1/3 cup granulated sugar
12 -
1 teaspoon vanilla extract
# Steps to Prepare:
01 -
In a large bowl, sift together flour, cocoa powder, and salt. Set aside.
02 -
In a separate bowl, whisk melted butter and granulated sugar. Add eggs one at a time, then vanilla extract and red food coloring. Combine well.
03 -
Add dry ingredients to wet mixture and stir until fully incorporated.
04 -
Beat cream cheese and egg until smooth. Add sugar and vanilla extract, mixing until creamy.
05 -
Pour two-thirds of brownie batter into an 8×8-inch parchment-lined baking pan. Spread evenly. Add cheesecake filling on top, then drop remaining brownie batter in dollops over cheesecake.
06 -
Using a toothpick or knife, gently swirl the cheesecake and brownie batters together to create a marbled effect.
07 -
Bake in a preheated oven at 175°C (350°F) for 30 to 35 minutes until a toothpick inserted comes out with moist crumbs.
08 -
Remove from oven and let cool completely before slicing. For cleaner cuts, chill knife or dip in cold water between slices.
# Extra Cooking Tips:
01 -
Use a non-stick metal pan for even baking; glass pans may cause uneven cooking.
02 -
For festive variations, add green food coloring to the cheesecake batter or cut into holiday shapes with cookie cutters.
03 -
Mix-ins like chopped pecans, chocolate chips, or crushed peppermints can be added to the batter for extra texture.