Description
Delicious red velvet cheesecake brownies that are perfect for Valentine’s Day or any special occasion.
Ingredients
Scale
- 8 tablespoons (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1/4 cup (21 g) unsweetened cocoa powder, preferably Dutch-process
- 1/2 teaspoon vanilla extract
- 1 tablespoon gel-based red food coloring
- 1/8 teaspoon salt
- 1/2 teaspoon white vinegar
- 2 large eggs, whisked separately
- 3/4 cup (91 g) all-purpose flour, scooped and leveled
- 1 (8-oz. / 226 g) package full-fat cream cheese, softened
- 3 tablespoons (38 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Step 1: Preheat the oven to 350ºF (177ºC) to ensure even baking and desired texture.
- Step 2: Line an 8×8 inch (20×20 cm) baking pan with parchment paper. Lightly grease the parchment with butter to prevent sticking and make removal easier after baking.
- Step 3: In a large bowl, combine the melted butter, sugar, unsweetened cocoa powder, vanilla extract, gel-based red food coloring, and salt. Stir together until fully combined to create the rich brownie base.
- Step 4: Stir in the white vinegar into the batter. In a separate small bowl, whisk the two eggs until combined, then pour and stir them into the brownie mixture. The vinegar enhances the red color and activates the leavening.
- Step 5: Gently fold the all-purpose flour into the wet mixture just until no white streaks of flour remain. Avoid overmixing to keep the batter tender and moist. The finished batter should look smooth.
- Step 6: In a stand mixer or with handheld beaters, blend the softened cream cheese, sugar, vanilla extract, and egg yolk on medium speed until smooth and fully combined. If lumpy, mix for an additional minute.
- Step 7: Spread half of the brownie batter evenly into the prepared pan. Then spread the cheesecake filling evenly over the brownie layer, forming a smooth layer.
- Step 8: Place dollops of the remaining brownie batter over the cheesecake filling. It is not necessary to spread perfectly as this will be swirled in the next step.
- Step 9: Using a knife or toothpick, gently swirl the brownie batter and cheesecake filling together to create a marbled effect. Do not over-swirl to maintain distinct layers and attractive patterning.
- Step 10: Bake in the preheated oven for 30 minutes. The brownies are done when the edges are set and the center appears slightly puffed. If the cheesecake layer seems to sink or is not set, continue baking for an additional 5 minutes, checking closely. Allow the brownies to cool completely in the pan before lifting out the parchment and slicing.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, away from direct sunlight to prevent drying.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Ensure brownies are completely cooled before sealing to avoid condensation.
- Freezing: Wrap brownies tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- If the brownie batter is too thick when combining ingredients, add 1 tablespoon of water at a time until the desired consistency is reached.
- For a smoother cheesecake filling, blend on medium speed for a full minute if lumpy after initial mixing.
- To prevent sticking, grease the parchment paper lightly before adding batter.
- To deepen chocolate flavor, optionally add 1/4 cup (43 g) chocolate chips into the brownie batter before baking.
- Gently fold in flour to avoid tough brownies; the batter should be smooth but not overmixed.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified