Red Velvet Brownies Cheesecake Swirl (Print Version)
Fudgy red velvet squares swirled with creamy cheesecake for a rich, tangy, and visually delightful treat.
# What You'll Need:
→ Red Velvet Brownie Layer
01 - ½ cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 tsp vanilla extract
05 - 1 tbsp red food coloring (liquid or gel)
06 - ¾ cup all-purpose flour
07 - 2 tbsp unsweetened cocoa powder
08 - ¼ tsp salt
→ Cheesecake Swirl
09 - 8 oz cream cheese, softened
10 - ¼ cup granulated sugar
11 - 1 large egg yolk
12 - ½ tsp vanilla extract
# How to Cook:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
04 - Reserve ¼ cup of brownie batter for swirling. Spread remaining batter evenly in the prepared pan.
05 - Beat cream cheese until smooth. Add sugar, egg yolk, and vanilla; beat until creamy and well blended.
06 - Drop spoonfuls of cheesecake mixture over brownie batter. Dollop reserved brownie batter on top. Gently swirl layers together with a knife or skewer.
07 - Bake 32-35 minutes until center is just set and a toothpick inserted comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack. Lift using parchment overhang, slice into squares, and serve.
# Expert Advice:
01 -
- The combination of rich red velvet and bright cheesecake swirl creates an irresistible flavor contrast that keeps people coming back for seconds
- These brownies strike that perfect balance between impressive enough for company and simple enough for a random Tuesday craving
02 -
- Room temperature ingredients are nonnegotiable here. Cold cream cheese creates lumps, and cold eggs can make your butter seize into tiny solid pieces that never quite blend in.
- Underbaking slightly is your friend. The center continues setting as it cools, and fudgy brownies always beat dry ones.
03 -
- Gel food coloring is worth the extra trip to the baking aisle, as liquid coloring can thin your batter and affect the final texture
- White chocolate folded into the brownie batter before baking creates pockets of sweetness that pair beautifully with the tangy swirl