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Easy Fudgy Red Velvet Cheesecake Brownies

easy fudgy red velvet cheesecake brownies - featured image
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A luscious blend of fudgy red velvet brownies and creamy cheesecake swirl, perfect for any occasion. These brownies are moist, dense, and feature a tangy cheesecake layer with a festive red hue.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup (95g) all-purpose flour, sifted
  • 2 tablespoons cocoa powder (natural unsweetened)
  • 2 teaspoons red food coloring or beet juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together melted butter and sugar until combined but not grainy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and vinegar. Batter may look curdled; this is normal.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
  6. Add red food coloring and gently fold until evenly distributed and batter is vibrant red.
  7. Prepare the cheesecake swirl: beat softened cream cheese until smooth and creamy using a mixer or whisk.
  8. Add sugar and beat until fluffy. Mix in egg and vanilla extract until fully incorporated.
  9. Add tablespoon of flour and mix just until combined; mixture should be smooth but thick.
  10. Pour half of the brownie batter into the prepared pan and spread evenly.
  11. Dollop cheesecake mixture over brownie layer in spoonfuls.
  12. Top with remaining brownie batter, spooning carefully to avoid mixing.
  13. Use a knife or skewer to gently swirl the cheesecake and brownie layers to create a marbled effect without over-swirl.
  14. Bake for 35 to 40 minutes until edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
  15. Cool brownies in the pan on a wire rack for at least one hour before slicing.

Notes

Do not overmix the batter to keep brownies fudgy. Use softened cream cheese to avoid lumps in the cheesecake layer. Start checking brownies at 30 minutes to prevent overbaking. Chill cheesecake mixture for 10 minutes if it sinks too much. Refrigerate brownies 1-2 hours after cooling for easier slicing.

Nutrition

Keywords: red velvet brownies, cheesecake brownies, fudgy brownies, easy dessert, red velvet dessert, cheesecake swirl, holiday dessert

Find it online: https://nadinetable.com/easy-fudgy-red-velvet-cheesecake-brownies-recipe-perfect-for-every-occasion/