Red Velvet Cheesecake Brownies
These thick fudgy brownies are rich with chocolate and red velvet flavour, with smooth creamy cheesecake swirled throughout; taking these brownies to the next level.
So some of my favourite desserts are brownies, cheesecake and every now and then a really good red velvet cake. The fudgy texture of a good brownie, the creaminess of a cheesecake and a moist cake. So combining all of these was a no brainer. Red Velvet Cheesecake Brownies have everything I look for in one bite size treat; is there anything more delish then this.
What are Red Velvet Cheesecake Brownies?
With Valentine’s Day just around the corner is it safe to say that the best part is, um I don’t know, the CHOCOLATE! That includes any chocolate dessert, so naturally brownies are on the menu for me. This year making them extra special by making these fudgy red velvet cheesecake version to celebrate. A rich and decadent red velvet brownie base with luscious cheesecake batter swirled throughout. I mean this are truly a phenomenal.
Ingredients for the Red Velvet Cheesecake Brownies
The best part about this recipe is you probably already have most of the ingredients in your pantry;
Butter
White Sugar
Eggs
Vanilla
Salt
Baking Soda
Flour
What makes them red velvet is the addition of red gel food colouring and unsweetened cocoa powder; gives them that deep red velvet colour.
How to store these for optimal freshness
This may come as no surprise but there it always leftover baked goods here, so storing them properly is a must. They way I stored these are in an air tight container in a single layer ( as not to stick to each other) in the fridge, they will last for up to a week. You can do the same and freeze them and they are good for 2 months. Just bring them to room temperature and ENJOY!
So Happy Valentine’s baking my friends I hope you enjoy these red velvet cheesecake brownies as much as we do!
XOXO Mari!
Red Velvet Cheesecake Brownies
Ingredients
- ½ cup of melted unsalted butter
- ¾ cup oof granulated sugar
- 2 large eggs at room temp.
- 1-2 tbsp of vegetable or canola oil any neutral oil will do.
- 3-4 tsp of red gel food colouring
- 1 tsp of vanilla extract
- 1 tsp of salt
- 1 cup of all-purpose flour
- ½ cup of unsweetened cocoa powder
For Cheesecake Swirl
- 4 oz of regular cream cheese half a block
- ¼ cup of sugar
- ½ tsp of vanilla extract
- 2-3 tbsps. of milk to thin out a bit
Instructions
- Preheat oven to 350°F and line a 8×8 pan with parchment paper and set aside.
- In large bowl whisk your flour, cocoa powder and salt and set aside.
- With mixer or by hand mix butter and sugar for about 5 mins.Add in the eggs and mix for another 2-3 mins.
- Add in the oil, vanilla and red gel food colouring and mix another 2 mins.
- Take you bowl of dry ingredients and add into the wet ingredients and mix until just combined.
- Pour this batter into prepared pan and set aside while you prepare cheesecake swirl.
For Cheesecake Swirl
- In a bowl mix together all ingredients until a smooth consistency.Add milk as needed you want it to be pourable but not too thin.
- Take your pan of batter and pour cheesecake over top of it and with a knife swirl it around.
- Bake for about 25-30 mins. until toothpick comes out with few crumbs.For more fudgy take out at 25 mins. for cakey take at 30 or 35 mins. ( I don't recommend over baking it.)
- Let rest in pan for 10 mins. before removing and transferring to cooling rack to cool completely.
- Cut and serve.