Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies
Ingredients
For the Red Velvet Brownie Layer
- 3/4 cups all purpose flour
- 3 tablespoons natural cocoa powder
- 1 cup unsalted butter
- 1/2 cup light brown sugar
- 1 3/4 cups powdered sugar
- 3 large eggs, room temperature
- 1 pinch salt
- 1 teaspoon vinegar
- 1 1/2 teaspoons gel red food coloring
- 3 tablespoons olive oil
- 3/4 cup semi sweet chocolate chips
- 1/3 cup semi sweet chocolate, chopped
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream, room temperature
- 1 large egg, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350
- 2
In a mixing bowl, combine the room temperature cream cheese, large egg, vanilla extract, sour cream, cornstarch, and granulated sugar for the cheesecake layer. Blend with a spatula or whisk until the mixture is completely smooth and free of lumps. Set aside.
⏱️ 5 min
- 3
In a saucepan over medium-low heat, brown the unsalted butter. Stir every 10 seconds with a spatula to prevent burning. Continue until the butter turns a rich golden brown color and smells nutty. Immediately transfer the browned butter to a heatproof bowl to stop the cooking process.
⏱️ 8 min
- 4
To the browned butter, add the natural cocoa powder, olive oil, vanilla extract, chopped semi-sweet chocolate, vinegar, and gel red food coloring. Mix well with a spoon or spatula until all ingredients are combined and the chocolate has melted. Let this mixture cool at room temperature for 15-20 minutes.
⏱️ 20 min
- 5
In a separate large bowl, whisk the room temperature large eggs and light brown sugar for 4-6 minutes. Continue whisking until the sugar is dissolved and the mixture becomes light in color and slightly pale.
⏱️ 6 min
- 6
Add the powdered sugar to the egg and brown sugar mixture. Whisk for 1-2 minutes until it is fully combined and smooth.
⏱️ 2 min
- 7
Gently combine the cooled browned butter mixture with the egg mixture. Mix until just combined and the batter has a uniform red color.
⏱️ 2 min
- 8
Fold in the all-purpose flour and semi-sweet chocolate chips into the red velvet batter using a spatula. Mix until just combined, being careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 9
Transfer approximately half of the red velvet brownie batter into the prepared 8x8 inch pan and spread it evenly.
⏱️ 1 min
- 10
Reserve about 2-3 tablespoons (approximately 30g) of the prepared cream cheese mixture in a small bowl. Pour the remaining cream cheese mixture evenly over the brownie layer in the pan.
⏱️ 1 min
- 11
Carefully spoon the remaining red velvet brownie batter over the cream cheese layer, spreading it gently to cover as much as possible.
⏱️ 1 min
- 12
Dollop the reserved cream cheese mixture on top of the final brownie layer. Use a skewer or a thin knife to gently swirl the cream cheese into the brownie batter to create a marbled effect.
⏱️ 1 min
- 13
Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set but still slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 45 min•🌡️ 350
- 14
Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting them into squares. This is crucial for clean cuts and a fudgy texture.
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Cheesecake Brownies
For the Red Velvet Brownie Layer
- 3/4 cups all purpose flour
- 3 tablespoons natural cocoa powder
- 1 cup unsalted butter
- 1/2 cup light brown sugar
- 1 3/4 cups powdered sugar
- 3 large eggs, room temperature
- 1 pinch salt
- 1 teaspoon vinegar
- 1 1/2 teaspoons gel red food coloring
- 3 tablespoons olive oil
- 3/4 cup semi sweet chocolate chips
- 1/3 cup semi sweet chocolate, chopped
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream, room temperature
- 1 large egg, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350 - 2
In a mixing bowl, combine the room temperature cream cheese, large egg, vanilla extract, sour cream, cornstarch, and granulated sugar for the cheesecake layer. Blend with a spatula or whisk until the mixture is completely smooth and free of lumps. Set aside.
⏱️ 5 min - 3
In a saucepan over medium-low heat, brown the unsalted butter. Stir every 10 seconds with a spatula to prevent burning. Continue until the butter turns a rich golden brown color and smells nutty. Immediately transfer the browned butter to a heatproof bowl to stop the cooking process.
⏱️ 8 min - 4
To the browned butter, add the natural cocoa powder, olive oil, vanilla extract, chopped semi-sweet chocolate, vinegar, and gel red food coloring. Mix well with a spoon or spatula until all ingredients are combined and the chocolate has melted. Let this mixture cool at room temperature for 15-20 minutes.
⏱️ 20 min - 5
In a separate large bowl, whisk the room temperature large eggs and light brown sugar for 4-6 minutes. Continue whisking until the sugar is dissolved and the mixture becomes light in color and slightly pale.
⏱️ 6 min - 6
Add the powdered sugar to the egg and brown sugar mixture. Whisk for 1-2 minutes until it is fully combined and smooth.
⏱️ 2 min - 7
Gently combine the cooled browned butter mixture with the egg mixture. Mix until just combined and the batter has a uniform red color.
⏱️ 2 min - 8
Fold in the all-purpose flour and semi-sweet chocolate chips into the red velvet batter using a spatula. Mix until just combined, being careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 9
Transfer approximately half of the red velvet brownie batter into the prepared 8x8 inch pan and spread it evenly.
⏱️ 1 min - 10
Reserve about 2-3 tablespoons (approximately 30g) of the prepared cream cheese mixture in a small bowl. Pour the remaining cream cheese mixture evenly over the brownie layer in the pan.
⏱️ 1 min - 11
Carefully spoon the remaining red velvet brownie batter over the cream cheese layer, spreading it gently to cover as much as possible.
⏱️ 1 min - 12
Dollop the reserved cream cheese mixture on top of the final brownie layer. Use a skewer or a thin knife to gently swirl the cream cheese into the brownie batter to create a marbled effect.
⏱️ 1 min - 13
Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set but still slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 45 min•🌡️ 350 - 14
Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting them into squares. This is crucial for clean cuts and a fudgy texture.