Description
These Red Velvet Brownies with Vanilla Cheesecake Swirl combine the rich, moist texture of classic red velvet brownies with a creamy, tangy cheesecake swirl. Perfect for holiday baking or any dessert craving, these bars offer a stunning visual contrast and indulgent flavor that will delight family and friends.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon white vinegar
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
Cheesecake Swirl
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the brownies once baked.
- Make Brownie Batter: In a large mixing bowl, whisk the melted butter and 1 cup granulated sugar until combined. Add the two eggs, red food coloring, vanilla extract, cocoa powder, and white vinegar. Stir the mixture until everything is well blended and smooth. Gently fold in the all-purpose flour and salt just until there are no streaks of flour visible, being careful not to overmix.
- Portion Brownie Batter: Reserve about 1/4 cup of the brownie batter for later swirling. Pour the remaining batter into the prepared pan and spread it evenly to form the base layer.
- Prepare Cheesecake Swirl: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar, egg yolk, and vanilla extract until the mixture is creamy and smooth without lumps.
- Add Swirl Layers: Spoon dollops of the cheesecake mixture over the brownie batter in the pan. Then, add small dollops of the reserved brownie batter scattered over the cheesecake dollops. Use a knife or skewer to gently swirl the two mixtures together to create a marbled effect without fully blending them.
- Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes. The brownies are done when the center is set and a toothpick inserted comes out with a few moist crumbs attached.
- Cool and Slice: Remove from the oven and let the brownies cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper overhang and cut into 16 squares for serving.
Notes
- For best results, use full-fat cream cheese to achieve a rich and creamy cheesecake swirl.
- Allow the brownies to cool completely before cutting to ensure clean slices and prevent crumbling.
- Store brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
