Red Velvet Brownies
User Reviews
5.0
102 reviews
Excellent
Red Velvet Brownies
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These red velvet brownies are fudgy bars swirled with cheesecake and baked to perfection. An easy, yet elegant dessert offering!
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Ingredients
For the brownie batter
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- ½ teaspoon white vinegar
- cooking spray
For the cheesecake layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
For the swirl
- 3 tablespoons brownie batter
- 2 teaspoons hot water
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Instructions
For the brownie batter
- Preheat the oven to 350 degrees F.
- Coat an 8-inch square baking pan with cooking spray. Cut two lengths of parchment paper, 8-inches wide and long enough to overhang the pan. Use the sheets of parchment to line the pan laying one piece over the other at 90 degrees.
- Sieve the flour, cocoa and salt into a bowl and use a whisk to combine.
- In a separate bowl, beat the slightly cooled melted butter and sugar together with a mixture until combined.
- Add the eggs and beat for 1-2 minutes until the mixture is thick and pale and the beaters leave a trail in the mixture.
- Add the vanilla extract, red food coloring and vinegar, then beat until combined.
- Stir the dry ingredients into the wet ingredients until fully combined. Transfer most of the batter into the prepared pan, reserving three tablespoons to make the swirl.
For the cheesecake layer
- To make the cheesecake filling, beat the cream cheese, sugar, vanilla extract, and egg together in a separate bowl until smooth.
- Top the brownie batter with spoonfuls of cheesecake filling, then spread over the top with an off-set spatula.
For the swirl
- To create the swirl, add 2 teaspoons of hot water to the reserved batter to loosen it. You can add one more teaspoon of water if you feel that your batter is still to thick to swirl.
- Drop teaspoons of the reserved batter onto the cheesecake layer and swirl the mixtures together with a skewer.
- Bake for 30-35 minutes until risen and slightly wobbly. A toothpick inserted in the center should come out with a few moist crumbs. Remove from the oven and place the pan on a cooling rack to cool completely.
- Once cooled, transfer to the refrigerator to chill for 2-3 hours or overnight.
- To cut into bars, use the parchment to lift the chilled brownie slab from the pan and transfer it to a cutting board. Dip a chef’s knife into hot water, wipe the blade dry and cut into 9 squares. For neat slices, dip and wipe the blade after each cut. Serve and enjoy.
Notes
- Chilling the brownies and wiping the blade after each cut is the key to neat slices.
- Store these red velvet cheesecake brownies in the refrigerator for 3 days. To freeze, layer the brownies between parchment paper in a sealed container for up to 3 months. Defrost in the refrigerator before serving.
- Gel food coloring will create the strongest red color. I used Americolor Super Red.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
107mg
(36%)
Sodium
167mg
(7%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
733IU
(15%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 107mg | 36% |
| Sodium | 167mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 733IU | 15% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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