Red Velvet Brownies
Red Velvet Brownies are rich and decadent with the flavors of vanilla, cocoa and a luscious cheesecake swirl and chocolate chips! This brownie recipe is festive enough for Christmas and Valentine's Day and is easy enough for any occasion!
Ingredients
Brownies
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon liquid food coloring use half a tablespoon if using gel food coloring
- 1 teaspoon white vinegar white balsamic works as well
- 2 large eggs
- 3/4 cup all purpose flour
Cheesecake layer
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips
Instructions
For the brownies:
- Preheat the oven to 350 degrees. Grease an 8x8" square baking pan with cooking spray or line with foil.
- Melt the butter in the microwave in a large heatproof bowl.
- Whisk in each of the following ingredients separately, and in order: 1 cup sugar, vanilla, cocoa powder, salt, red food coloring, and vinegar.
- Whisk in the 2 eggs until incorporated, then fold in the flour.
- Reserve 4 tablespoons of the brownie batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
For the cheesecake layer:
- Beat the cream cheese, 1/3 cup sugar, 1 egg and vanilla in a medium bowl until smooth.
- Spoon the filling over the brownie batter in large dollops. Spoon the reserved brownie batter over the top of the cream cheese filling, and sprinkle the chocolate chips over that.
- Using a knife, swirl the cream cheese and brownie batter together in a circular motion to combine the layers.
- Bake on the center rack of your oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting into squares. Enjoy!
Notes
- Pro tip: Place the eggs and cream cheese at room temperature 15-30 minutes prior to baking.
- If using gel food coloring, decrease the amount to 1.5 teaspoons and add more as needed to achieve the desired hue.
- Red velvet cheesecake brownies may be stored at room temperature in an air tight container for up to 3 days, or stored in the refrigerator for up to 1 week.
- Recipe adapted from Food Network.
Nutrition
Serving: 1brownie, Calories: 288kcal, Carbohydrates: 31g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 129mg, Potassium: 104mg, Fiber: 1g, Sugar: 23g, Vitamin A: 559IU, Calcium: 34mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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