Description
These Classic Red Velvet Brownies with a luscious Cheesecake Layer are a delightful mash-up of fudgy brownie and creamy cheesecake. Perfect for any occasion, they promise to impress with their vibrant color and rich flavors.
Ingredients
- Unsweetened Cocoa Powder
- Red Food Coloring
- Buttermilk
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Unsalted Butter
- Eggs
- Vanilla Extract
- Chocolate Chips
- Full-Fat Cream Cheese
- Granulated Sugar
- Large Egg
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper to prevent sticking.
- In a large microwave-safe bowl or a saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and whisk in the granulated sugar and brown sugar until well combined.
- Allow the mixture to cool slightly for about 5 minutes.
- Once slightly cooled, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, red gel food coloring, and buttermilk. Mix until everything is smooth and evenly colored.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined.
- Gently fold in the semi-sweet chocolate chips.
- Pour the red velvet brownie batter evenly into your prepared baking pan. Set aside.
- In a clean medium bowl, using an electric mixer, beat the softened full-fat cream cheese on medium speed until it's completely smooth and creamy.
- Add the granulated sugar to the cream cheese and beat again until well combined and smooth.
- Beat in the large egg and vanilla extract until just incorporated.
- Carefully spoon dollops of the cheesecake mixture over the top of the red velvet brownie batter in the pan.
- Using a knife or a skewer, gently swirl the cheesecake layer into the red velvet brownie batter.
- Place the pan into your preheated oven and bake for 35-45 minutes.
- Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack at room temperature.
- Once completely cool, transfer the pan to the refrigerator and chill for at least 3-4 hours, or ideally overnight, before slicing.
- Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of brownies out of the pan.
- Using a sharp knife, cut into squares. Serve and enjoy.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Ensure all ingredients are at room temperature for better emulsification. Avoid overmixing to maintain the fudgy texture of the brownies and prevent cracks in the cheesecake layer.