Red Velvet Cheesecake Brownies
Decadent red velvet cheesecake brownies with a creamy cheesecake swirl are perfect for any special occasion or just a cozy treat.
Equipment
- 8x8-inch baking pan
- Medium Saucepan
- Mixing bowl
- Whisk
- Knife or skewer
Ingredients
Brownie Layer
- 1/2 cup unsalted butter 1 stick
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon red food coloring
Cheesecake Layer
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, egg, and vanilla extract until well combined.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the red food coloring until the batter is evenly colored.
- Step 4: Pour the brownie batter into the prepared baking pan and spread it evenly.
- Step 5: In a mixing bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, mixing until well combined.
- Step 6: Drop spoonfuls of the cheesecake mixture onto the brownie layer. Use a knife or skewer to swirl the cheesecake into the brownie batter for a marbled effect.
- Step 7: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 8: Allow the brownies to cool in the pan for at least 30 minutes before lifting them out using the parchment overhang. Cut into squares and serve. Enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.