Red Velvet Cheesecake Brownies
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
18
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Calories
307 kcal
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Course
Baked Goods
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Cuisine
American
Red Velvet Cheesecake Brownies
Description
This recipe features two components: the red velvet brownie batter made by melting butter and bittersweet chocolate together, mixed with sugar, eggs, red food coloring, vanilla, cocoa powder, flour, and salt; and a cream cheese swirl made by beating softened cream cheese, egg whites, sugar, flour, and vanilla until smooth. The red food coloring is used liberally to achieve the desired deep red color, varying by brand and preference.
The brownies bake in a 9x13-inch pan and are topped with a delicately swirled cream cheese mixture for a marbled effect. The brownies have a rich, tender texture due to the butter and chocolate, while the cream cheese adds a contrasting creamy tanginess and visual appeal.
Once baked, the brownies should cool before cutting. Storing them airtight at room temperature keeps them fresh for up to five days, although refrigeration can extend shelf life at the cost of some dryness. They can also be frozen for longer storage.
Swirling techniques impact the final appearance, with light swirling preserving the marbled look without overmixing the colors.
Ingredients
Brownies
- ¾ cup butter diced into large cubes, unsalted
- 4 ounces bittersweet chocolate coarsely chopped; or a similar percentage dark chocolate (I used Trader Joe's 72% Pound Plus Bar, 72%
- 2 cups granulated sugar
- 4 egg large
- 1 ounce red food coloring or as needed for desired shade (see Note 1 below)
- 2 teaspoons vanilla extract
- ⅓ cup cocoa powder sifted if it's lumpy, unsweetened
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
Cream Cheese Swirl
- 2 egg large, whites
- 8 ounce cream cheese very well softened, package
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions
Brownies
- Preheat oven to 350F, line a 9x13-inch pan with heavy duty aluminum foil if desired for easier cleanup, and spray with cooking spray; set aside.
- To a very large microwave-safe bowl, add the cubed butter, chopped chocolate, and heat on high power for 90 seconds, or until the butter has melted and the chocolate can be stirred smooth. Heat for additional time in 15 seconds bursts if needed.
- Add the sugar and whisk to combine; mixture will seem thick and granular.
- Add the eggs and whisk to combine.
- Add the red food coloring, vanilla, and whisk (gently at first) to incorporate. Add additional food coloring as desired until the batter is as red as desired.
- Add the cocoa powder and stir to incorporate.
- Add the flour, salt, and stir to incorporate.
- Turn batter out into prepared pan; set aside.
Cream Cheese Swirl
- Add the egg whites, cream cheese, sugar, and beat on high with a handheld electric mixer for about 5 minutes, or until cream cheese is totally smooth and mixture has fluffed up significantly in volume.
- Add the flour, vanilla, and beat to incorporate.
- Drop the cream cheese mixture over the brownie batter in heaping tablespoonfuls. It seems like there is a lot of the cream cheese mixture, and there is, but after swirling it into the brownies, and baking, it's just the right amount.
- Swirl gently using a knife to create a marbled effect. * (see note)
- Bake for about 40 to 45 minutes (I baked 42 minutes), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 30 minutes and I advise rotating your pan once midway through baking to ensure even cooking and browning. Because all climates, ovens, and ingredients vary, and because this is a big heavy pan of brownies, if yours take longer than 45 minutes, don't worry about it; bake until they are done in your oven without regard to what the clock says.
Notes
- Use about 1 ounce of red food coloring to achieve a vibrant red; adjust amount to preferred shade.
- For a clear marbled effect, only lightly swirl the cream cheese mixture into the brownie batter to avoid blending colors completely.
- Store brownies airtight at room temperature up to 5 days or refrigerate to prolong freshness but note they may dry out.
- Brownies freeze well for up to 4 months when properly wrapped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 307kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 126mg | 5% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 462IU | 9% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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