Description
Delight in these indulgent Red Velvet Cheesecake Swirl Brownies that combine rich, fudgy red velvet brownie layers with creamy, tangy cheesecake swirls. Perfectly baked to a moist and dense texture, these 16-serving brownies offer a stunning swirl pattern and a fantastic balance of chocolate and cream cheese flavors.
Ingredients
Scale
Brownie Layer
- 2 large eggs
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup (21g) unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 and 1/2 teaspoons red gel food coloring
- 3/4 teaspoon white vinegar
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
Cheesecake Swirl
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray an 8-inch square baking pan with nonstick spray to prevent sticking, then set it aside.
- Make Brownie Batter: In a small bowl, beat the 2 eggs until combined and set aside. Melt the unsalted butter in a large microwave-safe bowl in 30-second increments until fully melted. Stir in the granulated sugar, vanilla extract, unsweetened cocoa powder, salt, red gel food coloring, and white vinegar, mixing well after each addition. Whisk the beaten eggs into the batter, then gently fold in the all-purpose flour until just incorporated, being careful not to overmix. Pour the majority of the brownie batter into the prepared pan, reserving about 3-4 tablespoons for topping.
- Prepare Cheesecake Swirl: Using a handheld mixer on medium speed, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract in a medium bowl until smooth and creamy, approximately 1 minute.
- Assemble Swirl Brownies: Spoon dollops of the cheesecake mixture evenly over the brownie batter in the pan. Then scatter the reserved brownie batter in small dollops on top of the cheesecake layer. Using a knife, gently glide it through the batter layers to create a marbled swirl pattern, taking care not to blend the layers completely.
- Bake: Place the pan in the preheated oven and bake for 28-30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. This ensures the brownies are cooked through but remain moist.
- Cool and Store: Allow the brownies to cool completely in the pan on a wire rack before cutting into 16 squares. Store the brownies covered at room temperature for up to 3 days, or refrigerate them for up to 6 days to maintain freshness.
Notes
- Use full-fat brick cream cheese for the best texture and flavor in the cheesecake swirl.
- Be careful not to overmix the batter, as this can result in dense brownies.
- Red gel food coloring provides vibrant color without thinning the batter.
- The swirl technique creates a beautiful marbled effect but do not over-swirl or the layers will blend together.
- Ensure the brownies cool completely before slicing to get clean edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
