Description
Red Velvet Cheesecake Brownies: Experience fudgy red velvet and tangy cheesecake swirls in one irresistible dessert. Easy to make & perfect for sharing!
Ingredients
Scale
- For the Fudgy Brownie Base:
- 1 cup (120g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1–2 tablespoons red food coloring (gel works best)
- For the Tangy Cheesecake Swirl:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- Optional Finishing Touches:
- Powdered sugar for dusting
- Fresh raspberries
Instructions
- Brownie Batter Beginnings:: First things first, let’s get that oven preheating to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. Trust me, that overhang is a lifesaver for lifting the Red Velvet Cheesecake Brownies out later. In a medium bowl, whisk together your flour, cocoa powder, and a pinch of salt. Set that aside. In a larger bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until it’s smooth and glossy – you’ll see it start to get this beautiful sheen. This is where the magic starts!
- Mixing the Red Velvet Goodness:: Now, crack in your eggs, one at a time, whisking well after each addition until just combined. Then, stir in the vanilla extract and that vibrant red food coloring. You want to get a really rich, deep red here, so don’t be shy with the color! I once went too light, and it looked more like a sad pink, which, while still tasty, wasn’t the iconic Red Velvet Cheesecake Brownies vibe I was aiming for. Fold in your dry ingredients until just combined; be careful not to overmix, or your brownies might get tough. We’re going for fudgy, not chewy bread!
- Whipping Up the Cheesecake Swirl:: In a separate bowl, beat the softened cream cheese with the powdered sugar until it’s super smooth and creamy, no lumps allowed! Then, gently fold in the sour cream and a splash of vanilla extract. This cheesecake mixture should be thick but spreadable. I often taste-test it at this stage – purely for quality control, of course! You’re creating the perfect tangy counterpoint to our rich Red Velvet Cheesecake Brownies.
- Layering the Delight:: Pour about two-thirds of the red velvet brownie batter into your prepared pan and spread it evenly. Don’t worry if it’s not absolutely perfect; we’re going for rustic charm here! Now, dollop spoonfuls of the cream cheese mixture over the brownie layer. I like to space them out a bit. Then, take the remaining brownie batter and dollop that over the cream cheese. It’ll look a little messy, but trust the process for these Red Velvet Cheesecake Brownies!
- Swirling to Perfection:: Grab a knife or a skewer and gently swirl the cream cheese and brownie batter together. You’re not mixing them completely, just creating those beautiful, marbled patterns. Think of it like finger painting, but with delicious dessert! Don’t overdo it, or your distinct layers will disappear. This is the fun part, where you can really see the Red Velvet Cheesecake Brownies Recipe come to life. I always get a little mesmerized by the swirls.
- Baking and Cooling:: Pop your pan into the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the brownie (not the cheesecake part) comes out with moist crumbs, not wet batter. The cheesecake might still look a little jiggly, and that’s okay. Once baked, let these glorious Red Velvet Cheesecake Brownies cool completely in the pan on a wire rack. Seriously, completely! Resist the urge to cut into them hot, or they’ll be a gooey mess. Patience, my friend, patience!