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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Red velvet brownies topped with a creamy layer of cheesecake.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 brownies

Equipment

  • 1 13x9 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 13x9 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.
Keyword Dessert
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