Description
Decadently rich and moist red velvet brownies layered with a creamy, tangy cheesecake swirl — a perfect treat that combines two classics into one irresistible dessert.
Ingredients
For the Red Velvet Brownies:
-
½ cup unsalted butter, melted
-
1 cup granulated sugar
-
2 large eggs, at room temperature
-
1½ teaspoons red food coloring
-
2 teaspoons vanilla extract
-
½ teaspoon salt
-
¾ cup all-purpose flour
-
3 tablespoons Dutch-process cocoa powder
For the Cream Cheese Swirl:
-
8 ounces cream cheese, at room temperature
-
1 large egg, at room temperature
-
⅓ cup granulated sugar
Instructions
-
Preheat oven: to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
-
Make brownie batter: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, red food coloring, and vanilla extract; mix well. Stir in salt, flour, and cocoa powder until just combined.
-
Make cream cheese swirl: In a separate bowl, beat cream cheese, egg, and sugar until smooth and creamy.
-
Layer & swirl: Pour half the brownie batter into the prepared pan. Dollop half the cream cheese mixture on top. Repeat layers with remaining brownie batter and cream cheese mixture. Using a knife or skewer, gently swirl the two batters together to create a marbled effect.
-
Bake: for 30–35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Avoid overbaking for fudgy brownies.
- Cool & serve: Let brownies cool completely in the pan before slicing. Serve at room temperature.
Notes
-
Use room temperature ingredients for smooth batter and swirl.
-
Dutch-process cocoa powder gives a richer, less acidic flavor than natural cocoa.
-
For extra cheesiness, add 1 teaspoon lemon juice to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American