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Red Velvet Cheesecake Brownies

Three stacked squares of rich red velvet cheesecake brownies featuring dark chocolate base and cream cheese swirl.
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Create decadent, layered dessert bars combining fudgy red velvet brownies with a rich, tangy cream cheese swirl. This recipe delivers showstopping bake sale treats.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup buttermilk
  • 2 tablespoons red food coloring (gel preferred)
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mix the melted butter, 1 3/4 cups sugar, cocoa powder, salt, and 1 teaspoon vanilla extract until combined.
  3. Beat in the 4 eggs one at a time until fully incorporated.
  4. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a small bowl, mix the buttermilk and red food coloring until you achieve a vibrant red color. Gently fold the red mixture into the brownie batter until streaks disappear.
  6. Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in 1 egg and 1/2 teaspoon vanilla until just combined.
  7. Spread two-thirds of the red velvet batter evenly into the prepared pan.
  8. Dollop the cheesecake mixture over the batter. Pour the remaining one-third of the red velvet batter over the cheesecake layer.
  9. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not overmix.
  10. Bake for 30 to 35 minutes, or until a toothpick inserted near the edge comes out with moist crumbs attached but not wet batter. The center should be mostly set.
  11. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Notes

  • For the brightest color, use a concentrated gel food coloring instead of liquid drops.
  • Do not overbake; these should remain fudgy. Overbaking causes the cheesecake layer to crack.
  • Chill the bars for at least two hours before slicing for clean cuts.

Nutrition

Find it online: https://cookingbycarla.com/red-velvet-cheesecake-brownies-recipe/