Description
Make rich, fudgy red velvet brownies topped with a tangy, creamy cheesecake layer, marbled for a stunning visual effect.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon red food coloring (gel preferred)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
- Prepare the Brownie Batter: In a large bowl, whisk together the melted butter, 1 3/4 cups sugar, cocoa powder, and salt until combined. Whisk in 1 teaspoon vanilla extract. Beat in the 4 eggs one at a time until fully incorporated.
- Stir in the red food coloring until the batter is uniformly red. Gently fold in the flour until just combined; do not overmix. Spread the red velvet batter evenly into the prepared pan.
- Prepare the Cheesecake Layer: In a separate medium bowl, beat the softened cream cheese with the 1/2 cup sugar until smooth. Beat in the remaining egg and 1/2 teaspoon vanilla extract until the mixture is creamy.
- Dollop spoonfuls of the cheesecake mixture evenly over the red velvet batter in the pan.
- Create the Swirl: Using a butter knife or a thin offset spatula, gently drag the knife through the batters in an S-shape or figure-eight pattern to create swirls. Do not over-swirl, or the colors will blend completely.
- Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Cool completely in the pan on a wire rack (about 2 hours). Once cool, use the parchment overhang to lift the brownies out of the pan. Cut into squares before serving.
Notes
- Use gel food coloring for the deepest red color without adding excess liquid to the batter.
- For cleaner cuts, chill the cooled brownies in the refrigerator for at least one hour before slicing.
- These bars are excellent served slightly chilled for a firmer texture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 35
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 75