Red Velvet Cheesecake Brownies Recipe

Introduction

These Red Velvet Cheesecake Brownies combine rich, fudgy chocolate with a creamy, tangy cheesecake swirl for an irresistible dessert. Their vibrant color and marbled texture make them perfect for special occasions or whenever you crave a decadent treat.

Ingredients

• 3/4 cup unsalted butter (diced into large cubes)
• 4 ounces 72% bittersweet chocolate (coarsely chopped)
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder (sifted if lumpy)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 large egg whites
• 8 ounce package cream cheese (very well softened)
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch pan with heavy-duty aluminum foil for easier cleanup if desired, and spray it with cooking spray. Set aside.
2. Step 2: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Heat on high power for 90 seconds, then stir until smooth. If needed, heat in additional 15-second intervals until fully melted and combined.
3. Step 3: Add the granulated sugar to the chocolate mixture and whisk to combine. The mixture will appear thick and granular.
4. Step 4: Whisk in the eggs until fully incorporated.
5. Step 5: Add the red food coloring and vanilla extract, whisking gently at first to incorporate. Adjust the food coloring to achieve your desired red shade.
6. Step 6: Stir in the cocoa powder until just combined.
7. Step 7: Add the flour and kosher salt, stirring gently to incorporate without overmixing.
8. Step 8: Pour the brownie batter into the prepared pan and set aside.
9. Step 9: In a mixing bowl, beat the egg whites, cream cheese, sugar, and vanilla extract on high with a handheld electric mixer for about 5 minutes. Beat until the cream cheese is completely smooth and the mixture has fluffed up significantly.
10. Step 10: Add the flour and beat briefly to combine.
11. Step 11: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter.
12. Step 12: Using a knife, gently swirl the cream cheese into the brownie batter to create a marbled effect.
13. Step 13: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking at 30 minutes and rotate the pan halfway through baking for even cooking. If needed, bake longer until done.

Tips & Variations

• Use a high-quality 72% bittersweet chocolate for the best rich flavor in the brownies.
• Adjust the amount of red food coloring based on your preferred shade to get a vibrant red velvet color.
• For a more intense cheesecake flavor, add a teaspoon of lemon juice to the cream cheese mixture.
• Line your pan with foil and lift the brownies out easily for cleaner cutting and serving.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw if frozen and warm individual pieces briefly in the microwave to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, regular unsweetened cocoa powder works best for the classic chocolate flavor, but avoid sweetened cocoa powders to maintain the right balance of sweetness.

Why do the cream cheese swirls puff up so much while mixing?

Beating the cream cheese with egg whites and sugar incorporates air, creating a light, fluffy texture that bakes into a creamy swirl without becoming dense.