Red Velvet Cheesecake Brownies (Print Version)
# Ingredients:
→ Red Velvet Brownie Base
01 -
115 g unsalted butter, melted
02 -
20 g unsweetened cocoa powder
03 -
0.25 teaspoon salt
04 -
175 g granulated sugar
05 -
2 large eggs
06 -
0.75 teaspoon vanilla extract
07 -
0.5 teaspoon apple cider vinegar or distilled white vinegar (optional)
08 -
2 to 3 teaspoons red food coloring (gel recommended)
09 -
95 g all-purpose flour
→ Cream Cheese Swirl
10 -
225 g full-fat cream cheese, room temperature
11 -
50 g granulated sugar
12 -
1 large egg
13 -
0.5 teaspoon pure vanilla extract
# Instructions:
01 -
Preheat oven to 180°C. Line an 20×20 cm square baking pan with parchment paper, extending over the sides for easy removal.
02 -
In a large heatproof bowl, combine melted butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring each time, until fully melted. Add granulated sugar and whisk until well combined. Incorporate eggs, vanilla extract, and vinegar, whisking until smooth. Add red food coloring to achieve a vibrant color. Gently fold in flour with a spatula just until combined. Reserve 80 ml of batter, and pour the remaining mixture into the prepared pan, smoothing the surface.
03 -
In a separate bowl, beat cream cheese and granulated sugar until silky and uniform. Scrape down the bowl as needed. Add egg and vanilla extract. Beat until fully incorporated and smooth. Distribute spoonfuls of this mixture evenly atop the brownie batter in the pan.
04 -
Dollop reserved brownie batter over the top, then use a skewer or knife to gently swirl the cheesecake and brownie mixtures together for a marbled effect.
05 -
Bake for 25-30 minutes or until the cream cheese layer is set, lightly puffed, and a toothpick inserted into the brownies comes out with moist crumbs. Avoid overbaking to preserve fudginess.
06 -
Allow brownies to cool completely in the pan. Refrigerate for at least 2 hours until firm. Lift out using parchment paper and cut into squares. For optimal flavor, let them rest overnight before serving.
# Notes:
01 -
For clean slices, chill the brownies thoroughly and use a sharp, damp knife for cutting.
02 -
Store in an airtight container in the refrigerator for up to 5 days.