Red Velvet Brownies with Vanilla Cheesecake Filling
Red Velvet Brownies with Vanilla Cheesecake Filling
Ingredients
For the Red Velvet Brownie Batter
- 1 cup butter
- 1/3 cup semi-sweet chocolate
- 3 tablespoons cocoa
- 3 tablespoons oil
- 3 eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups powdered sugar
- as needed red food coloring
- 3/4 cup all-purpose flour
- 3/4 cup chocolate chips
For the Vanilla Cheesecake Filling
- 225 grams cream cheese, softened
- 2 tablespoons sour cream
- 1 egg
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the butter over medium heat until it begins to brown and smells nutty. This usually takes about 5-7 minutes. Remove from heat.
⏱️ 7 min
- 3
To the browned butter, add the semi-sweet chocolate, cocoa powder, and oil. Stir until the chocolate is completely melted and the mixture is smooth and well combined. Set aside to cool slightly.
⏱️ 3 min
- 4
In a large bowl, crack the eggs. Add the brown sugar and vanilla extract. Using a hand mixer, beat these ingredients until they are well combined and the mixture is light in color and slightly fluffy, about 2-3 minutes.
⏱️ 3 min
- 5
Add the powdered sugar and red food coloring to the egg mixture. Start with a few drops of food coloring and add more until you achieve a vibrant red color. Beat with the hand mixer until the batter is smooth and uniformly red.
⏱️ 2 min
- 6
Pour the cooled chocolate mixture (from step 3) into the red batter. Mix with the hand mixer until thoroughly combined and smooth.
⏱️ 2 min
- 7
Add the all-purpose flour and chocolate chips to the red velvet batter. Using a spatula, gently fold the ingredients until the flour and chocolate chips are just incorporated. Be careful not to overmix.
⏱️ 2 min
- 8
In a separate medium bowl, combine the softened cream cheese, sour cream, egg, and granulated sugar. Beat with a hand mixer until the mixture is smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 9
Add the cornstarch to the cheesecake mixture and beat again with the hand mixer until fully incorporated and the mixture is smooth and creamy.
⏱️ 1 min
- 10
Pour approximately half of the red velvet brownie batter into the prepared baking pan and spread it evenly to form the bottom layer.
⏱️ 1 min
- 11
Carefully pour the vanilla cheesecake filling over the red velvet batter, spreading it gently to create an even second layer.
⏱️ 1 min
- 12
Pour the remaining red velvet brownie batter over the cheesecake layer. If desired, scoop small dollops of any remaining cheesecake mixture on top of the red velvet batter and swirl gently with a knife for a marbled effect.
⏱️ 2 min
- 13
Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The cheesecake layer may still have a slight jiggle.
⏱️ 35 min•🌡️ 350
- 14
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial for the cheesecake layer to set properly. Once cooled to room temperature, refrigerate for at least 2 hours to firm up before slicing.
⏱️ 120 min
- 15
Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Brownies with Vanilla Cheesecake Filling
For the Red Velvet Brownie Batter
- 1 cup butter
- 1/3 cup semi-sweet chocolate
- 3 tablespoons cocoa
- 3 tablespoons oil
- 3 eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups powdered sugar
- as needed red food coloring
- 3/4 cup all-purpose flour
- 3/4 cup chocolate chips
For the Vanilla Cheesecake Filling
- 225 grams cream cheese, softened
- 2 tablespoons sour cream
- 1 egg
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the butter over medium heat until it begins to brown and smells nutty. This usually takes about 5-7 minutes. Remove from heat.
⏱️ 7 min - 3
To the browned butter, add the semi-sweet chocolate, cocoa powder, and oil. Stir until the chocolate is completely melted and the mixture is smooth and well combined. Set aside to cool slightly.
⏱️ 3 min - 4
In a large bowl, crack the eggs. Add the brown sugar and vanilla extract. Using a hand mixer, beat these ingredients until they are well combined and the mixture is light in color and slightly fluffy, about 2-3 minutes.
⏱️ 3 min - 5
Add the powdered sugar and red food coloring to the egg mixture. Start with a few drops of food coloring and add more until you achieve a vibrant red color. Beat with the hand mixer until the batter is smooth and uniformly red.
⏱️ 2 min - 6
Pour the cooled chocolate mixture (from step 3) into the red batter. Mix with the hand mixer until thoroughly combined and smooth.
⏱️ 2 min - 7
Add the all-purpose flour and chocolate chips to the red velvet batter. Using a spatula, gently fold the ingredients until the flour and chocolate chips are just incorporated. Be careful not to overmix.
⏱️ 2 min - 8
In a separate medium bowl, combine the softened cream cheese, sour cream, egg, and granulated sugar. Beat with a hand mixer until the mixture is smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 9
Add the cornstarch to the cheesecake mixture and beat again with the hand mixer until fully incorporated and the mixture is smooth and creamy.
⏱️ 1 min - 10
Pour approximately half of the red velvet brownie batter into the prepared baking pan and spread it evenly to form the bottom layer.
⏱️ 1 min - 11
Carefully pour the vanilla cheesecake filling over the red velvet batter, spreading it gently to create an even second layer.
⏱️ 1 min - 12
Pour the remaining red velvet brownie batter over the cheesecake layer. If desired, scoop small dollops of any remaining cheesecake mixture on top of the red velvet batter and swirl gently with a knife for a marbled effect.
⏱️ 2 min - 13
Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The cheesecake layer may still have a slight jiggle.
⏱️ 35 min•🌡️ 350 - 14
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial for the cheesecake layer to set properly. Once cooled to room temperature, refrigerate for at least 2 hours to firm up before slicing.
⏱️ 120 min - 15
Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
⏱️ 2 min