Red Velvet Cheesecake Brownies
User Reviews
5
Red Velvet Cheesecake Brownies
Description
The brownies start with melted butter and semisweet chocolate combined with both granulated and brown sugar, eggs, red food coloring, and vanilla extract. The flour, cocoa powder, and salt are folded in carefully to avoid overmixing. A portion of batter is reserved before spreading the majority in the pan. The cheesecake topping is prepared by creaming softened cream cheese with sugar, flour, eggs, and vanilla extract, then layered on top. The contrast between deep chocolate and smooth cheesecake creates a classic red velvet brownie experience.
Baked at moderate temperature, the brownies develop a moist yet firm texture, with striking red color from the food coloring. They are best served slightly cooled to let the layers set distinctly.
Ingredients
Brownie Batter:
- 1 cup butter usually salted
- 2 cups semisweet chocolate chopped or good quality chocolate chips
- 1 ½ cups granulated sugar
- 1 cup brown sugar lightly packed
- 6 large egg
- 2 tablespoons Food Coloring red, liquid
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder natural, unsweetened
- ¾ teaspoon salt
Cheesecake Batter:
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 2 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Lin a 9X13-inch baking pan with parchment paper or foil (I suggest using a metal baking pan for even baking) and lightly grease with cooking spray.
- In a microwave-safe bowl, combine the butter and chocolate and cook for 1-minute intervals at 50-60% power, stirring in between, and continuing to cook until melted (don't over heat).
- Add the granulated sugar and brown sugar and whisk to combine. Add the eggs and whisk until fully combined.
- Add the vanilla and food coloring and whisk until well combined.
- Add the flour, cocoa (if the cocoa is really lumpy, sift it into the batter), and salt, and stir until just combined and no dry streaks remain.
- Scoop out 1 cup batter and reserve for later. Spread the remaining batter evenly in the prepared pan.
- For the cheesecake batter, in a medium bowl, cream together the cream cheese and granulated sugar until well combined. Add the flour and mix until well combined.
- Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.
- Spread the cheesecake batter evenly over the brownie batter.
- Dollop the reserved brownie batter by tablespoonfuls over the cream cheese layer. Using a wooden skewer or other thin tool (I use a clean knitting needle!), swirl the layers back and forth. Swirl quickly or the brownie batter will stiffen and it will be harder to swirl.
- Bake the brownies until the edges are set and the top is shiny, about 45 minutes. Add additional time, if needed, as each oven and pan type may vary. The center of the brownies should be slightly jiggly; that's ok. An instant read thermometer inserted into the center should register 165 degrees F.
- Let the brownie cool completely in the pan. Refrigerate for 2-4 hours (or overnight) until well chilled. Serve chilled or at room temperature.
Notes
- Use high-quality chocolate chips like Guittard or Ghirardelli for best melting and flavor results in the brownie batter.
- Liquid red food coloring is specified for this recipe; gel food coloring equivalencies are not tested here.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24small brownies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 398kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 229mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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