Red Velvet Cheesecake Swirl Brownies
These red velvet cheesecake swirl brownies make the perfect Valentine’s day treat! The base is a dense and fudgy red velvet brownie and the topping is a thick and creamy cheesecake. The decor is optional. If you aren’t feeling particularly artistic, feel free to just spread the plain cheesecake layer on top of the brownie.
Equipment
- 1 Handmixer
Ingredients
- 2 large eggs
- 1/2 cup 113g melted unsalted butter
- 1 cup 200g granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 cup 21g unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon red food coloring
- 3/4 teaspoon white vinegar
- 3/4 cup 94g all-purpose flour
Cheesecake Layer
- 1 block 8 oz cream cheese, softened to room temperature
- 1/3 cup 67 grams granulated sugar
- 1 egg
Instructions
- Preheat the oven to 350F.
- Line and 8X8 pan with parchment paper, leaving an overhang on all sides.
- In a large bowl, combine melted butter and sugar. Add in eggs and vanilla. Mix again.
- In a separate medium bowl, combine dry ingredients and whisk together.
- Add dry ingredients to the large bowl with melted butter, sugar, vanilla, and eggs. Mix until just combined. Add food coloring and white vinegar.
- Pour batter into the prepared pan. Set aside.
- In a large bowl, combine cream cheese and granulated sugar. Using a whisk, or hand mixer, mix until combined. Add in egg and mix until light and fluffy.
- *If decorating with swirls, divide batter into four equal parts. Color each with food coloring until desired color is reached. Dollop each color onto prepared batter. Run a toothpick or knife through the dollops to create a design.
- *If spreading one layer of cheesecake, pour cheesecake on top of prepared batter and smooth using an offset spatula.
- Bake for 20-25 minutes until center is just set.
- Let cool for 1 hour before cutting.
- *If cutting into shapes, let cool for one hour then place in refrigerator for another 30 mintes. The cream cheese must be set before attempting to cut out heart shapes!
On step 12 the word minutes is missing the U. I tried cutting these into heart shapes but quickly abandoned that idea as it wasted too much and the brownies were difficult to remove from the cookie cutters without getting your fingers into the cheesecake part. Ugh. However this is a versatile recipe I can use for many holidays. Various shades of green for St Patrick’s day, Red White and Blue for July 4th, Pastels for Easter, etc. Thanks!
Def making these for Valentine’s Day! Also, how would these be stored?
Where and when am I supposed to add the white vinegar?
The vinegar should be added with the vanilla! I will correct that!