Red Velvet Brownies Cheesecake Swirl (Printable)
Fudgy red velvet squares with a creamy cheesecake swirl offering a luscious, tangy balance and stunning look.
# 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
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal later.
02 - Whisk melted butter and granulated 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 incorporated, taking care not to overmix.
04 - Reserve ¼ cup of brownie batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - Beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla extract; continue beating until creamy and well blended.
06 - Drop cheesecake mixture spoonfuls over brownie batter. Dollop reserved brownie batter on top, then use a knife or skewer to gently swirl layers together for marbled effect.
07 - Bake for 32-35 minutes until center is just set and a toothpick inserted comes out with moist crumbs. Avoid overbaking for fudgy texture.
08 - Cool completely in pan on wire rack. Lift out using parchment overhang, slice into 16 squares, and serve.
# Expert Advice:
01 -
- The fudgy brownie and tangy cheesecake create the most incredible flavor combination nobody can quite put their finger on but everyone keeps coming back for
- They look fancy enough for a dinner party but come together in under an hour with ingredients you probably already have
02 -
- Underbaking slightly is better than overbaking because these continue cooking as they cool and you want that fudgy texture not cakey
- The cheesecake layer will look jiggly when you take them out of the oven but that is completely normal and it will set up perfectly
03 -
- Use gel food coloring instead of liquid for that deep red color without thinning out your batter
- Add a handful of white chocolate chips to the brownie layer for extra pockets of creamy sweetness