Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies are one of our favorite cookies. I start these cookies by making a red velvet brownie batter. Then, I top it with a creamy cheesecake layer. Finally, I swirl the two layers together. We like these bars for several reasons. First of all, I like that I can make these brownies in less than an hour. Secondly, I like that I can mix these up by hand. No mixer is needed. And, lastly, we all love the rich and creamy taste of these bars.
The Equipment I Used
- A 13×9 Pan- Use a nonstick pan.
- Parchment Paper- Use this to line your pan.
- A Food Scale- For perfect baking results weigh your flour and sugar.
The Ingredients Needed for Red Velvet Cheesecake Brownies
- Chocolate- Use bittersweet chocolate. I used Ghiradelli bittersweet chocolate bars. Don’t use chocolate chips.
- Butter- Use unsalted butter. I used Kerrygold Unsalted butter.
- Food Coloring- You’ll need a whole ounce of red food coloring.
- Eggs- Make sure your eggs are at room temperature.
- Flour- Use all- purpose flour. I like King Arthur brand.
- Cream Cheese- Make sure your cream cheese is very soft. I usually put mine in the microwave for a minute.
How I Made my Brownies
- First, I made my brownie batter. It’s important to let the chocolate cool before adding the other ingredients.
- Next, I made the cheesecake layer. Make sure your cream cheese is nice and soft.
- Then, I swirled the two layers together. Use a knife or a wooden skewer to swirl the two layers together.
- Finally, I baked the bars just until a toothpick came out clean. And, I let them cool completely on a wire rack in the pan.
If you like red velvet cake, you need to try these decadent and delicious Red Velvet Cheesecake Brownies.
Red Velvet Cheesecake Brownies
Red velvet brownies topped with a creamy layer of cheesecake.
Equipment
- 1 13×9 nonstick baking pan
Ingredients
For the Red Velvet Brownie Layer:
- 4 ounces bittersweet chocolate, chopped
- 8 tbsp. unsalted butter, sliced
- 2 cups granulated sugar (400g)
- 1 ounce red food coloring
- 2 tsp. vanilla extract
- 4 large eggs, at room temperature
- 1 cup all-purpose flour (120g)
For the Cheesecake Layer:
- 16 ounces cream cheese, very softened
- 1½ cups granulated sugar (300g)
- 3 tbsp. all-purpose flour
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a 13×9 nonstick baking pan with parchment paper, with paper extending over two sides.
- Begin by making the Red Velvet Brownie Layer: In a 3- quart saucepan, on very low heat, melt together the butter and chocolate. Stir and cook until the chocolate is just melted. Remove it from the heat. Let cool completely. Whisk in the sugar, food coloring, and vanilla. Stir until combined. Then, whisk in the eggs. Gently stir in the flour.
- Reserve one cup of the batter and pour the rest into the pan. Smooth it out to the edges.
- Next, make the Cheesecake Layer: In a bowl, stir together the cream cheese, sugar, and flour. Then, stir in the eggs and vanilla and mix well. Spoon this on top of the brownie layer and smooth it out to the edges. Then, dollop the reserved brownie batter on top. Use a knife to swirl it into the cheesecake layer. Bake for40 minutes or until a toothpick comes out clean. Let cool completely in the pan on a wire rack.
Tried this recipe?Let us know how it was!
