Red Velvet Cheesecake Brownies

a pan of vibrant red and cream colored brownies on a white farm board with a black and white towel accent and bittersweet chocolate chips scatter around the baking dish

Red Velvet Cheesecake Brownies

Red velvet brownie batter and tangy cream cheese swirls together in these easy, outstandingly delicious and decadent red velvet cheesecake brownies.

Course Dessert

Cuisine American

Keyword best red velvet brownies, decadent red velvet brownies, fudgy red velvet brownies, fudgy red velvet cheesecake brownies, red velvet cheesecake brownies, red velvet cream cheese brownies

Prep Time 15

Cook Time 40

Total Time 40

Servings

Calories 216kcal

Author Jill McOwen

Equipment

1 8x8 Pan

Ingredients

for the red velvet brownies

8 tbsp unsalted butter softened
2 oz bittersweet chocolate chopped
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tube gel red food coloring
2/3 cup all-purpose flour
1/2 tsp salt

for the cream cheese swirl

8 oz cream cheese softened
1/3 cup granulated sugar
1 large egg
1/2 tsp vanilla extract

Instructions

for the red velvet brownies

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper sheets and lightly grease. In a microwave safe bowl or glass measuring cup, melt the stick of butter together with the chocolate. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together one cup sugar, two large eggs, one teaspoon of vanilla and red food coloring. Add the slightly cooled butter and chocolate mixture to the sugar and egg mixture and whisk vigorously until combined. Add the flour and salt and stir until everything is just combined with no streaks of flour remaining.
Pour all of the brownie batter except for about 1/3 cup into prepared pan and smooth the top with an offset spatula.

for the cream cheese swirl

In a medium bowl, beat the softened cream cheese, remaining 1/3 cup of sugar, remaining egg and 1/2 teaspoon of vanilla with a hand mixer on medium speed until smooth. Spoon the cream cheese mixture over the brownie layer and smooth the top with an offset spatula.
Use a small cookie scoop to drop about nine small dollops of the remaining brownie mixture on top of the cream cheese layer. Use a butter knife or a metal chop stick to gently make swirls in the two layers, red and white.
Bake the brownies for 35-40 minutes until the center of the brownies is just set but still jiggle slightly. Allow the brownies to cool completely before slicing and serving.

Notes

You can use 1/3 cup of bittersweet chocolate chips (I use Ghirardelli brand) in place of the 2 oz of chopped bittersweet chocolate bar.

Nutrition