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Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.7 from 117 reviews

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a luscious cream cheese swirl, creating a decadent marbled dessert perfect for any occasion. Infused with vivid red food coloring and a hint of vanilla, these brownies offer a visually stunning treat that balances the deep bittersweet chocolate flavor with creamy cheesecake richness.

Ingredients

Scale

Brownie Batter

  • 3/4 cup unsalted butter, diced into large cubes
  • 4 ounces 72% bittersweet chocolate, coarsely chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 ounce red food coloring (adjust as needed for desired shade)
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder, sifted if lumpy
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt

Cream Cheese Swirl

  • 2 large egg whites
  • 8 ounce package cream cheese, very well softened
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil for easier cleanup and spray with cooking spray. Set aside.
  2. Melt butter and chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped bittersweet chocolate. Microwave on high power for 90 seconds. Stir until smooth; if necessary, continue heating in 15-second intervals until fully melted and blended.
  3. Add sugar: Whisk the melted butter and chocolate mixture with granulated sugar until combined, creating a thick and granular texture.
  4. Incorporate eggs: Add the 4 large eggs to the mixture and whisk thoroughly to combine.
  5. Add color and flavor: Gently whisk in the red food coloring and vanilla extract. Add more food coloring if needed to achieve the desired deep red shade of the batter.
  6. Mix dry ingredients: Stir in the sifted cocoa powder until incorporated, then add the flour and kosher salt. Mix gently until just combined.
  7. Transfer brownie batter: Pour the prepared brownie batter into the lined and greased baking pan and set aside.
  8. Make cream cheese swirl: In a separate bowl, beat the egg whites, softened cream cheese, granulated sugar on high speed with a handheld mixer for about 5 minutes until the mixture is very smooth and has significantly increased in volume.
  9. Incorporate cream cheese dry ingredients: Add the flour and vanilla extract to the cream cheese mixture and beat until fully incorporated.
  10. Form the swirl: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter in the pan.
  11. Swirl the batter: Using a knife, gently swirl the cream cheese dollops through the brownie batter to create a marbled effect.
  12. Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Begin checking doneness at 30 minutes. Rotate the pan halfway through baking to ensure even cooking.

Notes

  • Adjust the amount of red food coloring to achieve your preferred shade of red—start with less and add gradually.
  • Using heavy-duty foil to line the pan makes for much easier removal and cleanup.
  • The cream cheese mixture may seem like a lot but is perfect to create the ideal swirl and texture balance in the brownies.
  • Rotate the pan halfway during baking to promote even cooking and browning.
  • Baking times may vary based on oven and pan; do not overbake to keep the brownies fudgy.

Keywords: red velvet, cheesecake brownies, chocolate brownies, cream cheese swirl, dessert, baking

Find it online: https://cookwithyana.com/red-velvet-cheesecake-brownies-recipe/