What you’ll love about this Red Velvet Cheesecake Brownies recipe
Table of Contents
Flavors: A delicious marriage between the subtle chocolate of the Red Velvet brownie and the creamy sweetness of the cheesecake, enhanced with a touch of vanilla. This blend creates a rich and balanced flavor profile that will delight your taste buds.
Textures: The perfect contrast between the fudgy brownie and the creamy cheesecake, with a thin crust on top, adds an extra dimension for a unique and satisfying tasting experience.
Difficulty level: This recipe is accessible to beginners thanks to simple and well-explained steps. The final swirl adds an artistic touch, allowing you to create a visually elegant dessert without complexity.
Visual appeal: Impress your guests with vibrant colored squares. The deep red of the brownie and the creamy white of the cheesecake form a spectacular contrast, ideal for special occasions or to brighten up an ordinary day.
Choosing the right ingredients for Red Velvet Cheesecake Brownies
Unsalted butter: Choose a quality butter with at least 82% fat content, for a rich and creamy taste.
Unsweetened cocoa: A high-quality cocoa powder will bring a more intense chocolate depth. Dutch-processed cocoa is recommended for a more pronounced taste and darker color.
Red food coloring: Opt for gel coloring for a vivid color without altering the texture. Natural colorings, such as those made from beets, are a good alternative.
Flour: A good quality all-purpose flour is perfect. Sift it to avoid lumps and get a lighter texture.
Cream cheese: Block-style cream cheese (like Philadelphia) is ideal for a creamy consistency. Avoid low-fat versions that could affect the texture.
Eggs: Use fresh eggs at room temperature for better incorporation into the batter.
Vanilla extract: A pure vanilla extract, rather than an artificial flavor, will enhance the dessert’s flavors.
How to make Red Velvet Cheesecake Brownies
- Preheat the oven and prepare the pan.
- Mix the dry ingredients for the brownie.
- Add the liquid ingredients to the brownie batter.
- Prepare the cheesecake batter separately.
- Pour the brownie batter into the pan.
- Add the cheesecake batter on top.
- Reserve some brownie batter for the swirl.
- Create marbled patterns with a toothpick.
- Bake until perfectly cooked.
- Let cool before cutting.
My tips for successfully making your Red Velvet
- Use Room Temperature Ingredients: They blend more easily and create a smoother batter.
- Don’t Over-mix the Brownie Batter: Over-mixing can make your brownies dense. Mix just until combined.
- Add a Pinch of Salt: A small amount of salt enhances the flavors, making the sweetness more balanced.
- Sift the Flour for a Light Texture: Sifting ensures no lumps and results in a softer, more delicate brownie.
- Prefer Gel Coloring for a Vivid Color: Gel food coloring provides a vibrant red without thinning out the batter.
- Check Doneness with a Toothpick: Insert a toothpick into the center—if it comes out with a few moist crumbs, your brownies are done. This prevents overcooking.
- Let Cool Completely Before Cutting: This helps the brownies set properly and makes cutting easier.
- For Clean Cuts, Use a Hot Knife: Run a knife under hot water, wipe it dry, and slice for neat, professional-looking brownies.
- Store in the Refrigerator for Better Texture: Chilling enhances the flavors and firms up the cheesecake layer.
- Slightly Warm Before Serving for More Softness: A brief warm-up brings out the gooey texture and makes them even more irresistible!
How to properly store your Red Velvet Cheesecake Brownies
These brownies keep well in the refrigerator in an airtight container or wrapped in plastic wrap, to maintain their freshness for 5 days. For longer storage, you can freeze them individually in plastic wrap and place them in a freezer bag. They will keep for up to 3 months this way.
To enjoy them after freezing, let them thaw overnight in the refrigerator, and to regain their soft texture, warm them slightly in the microwave before serving.
Red Velvet Cheesecake Brownies
Equipment
- 8-inch Square Pan
- Pyrex Glass Bowl Set of 3
- Silicone Spatula Set
- Electric Hand Mixer
Ingredients
- 1/2 cup 113 g unsalted butter, melted (1 stick)
- 1 cup 200 g granulated sugar
- 1/4 cup 20 g unsweetened cocoa powder
- 1/4 tsp salt
- 1 Tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 tsp distilled white vinegar
- 2 large eggs
- 3/4 cup 90 g all-purpose flour, stir, spoon & level
- Cheesecake:
- 8 oz 226 g block-style cream cheese, room temperature
- 1/4 cup 50 g granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg room temperature
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper leaving a couple inches of overhang for easy lifting. Use cooking spray to grease the sides not covered with paper. Set aside.
- Red Velvet Brownies: In a large bowl, stir together the melted butter, sugar, cocoa powder, salt, red food coloring, vanilla, and vinegar. Combine well.
- Stir in the eggs one at a time, incorporating well with each addition. Add the flour and stir until just combined. Set batter aside.
- Cheesecake: In another large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer. Add the egg and blend until smooth. Set aside.
- Assembling: Reserve 1/2 cup of red brownie batter for topping. Pour the remaining red velvet batter into the prepared pan.
- Pour the cheesecake batter evenly over the red velvet batter.
- Dollop the reserved 1/2 cup of red velvet brownie batter over the cream cheese layer. Use a butter knife or toothpick to swirl the cheesecake together with the dollops of red velvet batter. TIP: Don’t over-do the swirling. Less is more. It might be helpful to make “figure 8” swirls.
- Bake at 350°F for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs of brownie batter or thick baked cheesecake stuck to it. If it still looks wet, bake a few minutes more.
- Cool completely before lifting the parchment out of the pan to cut the brownies into squares.