Red Velvet Cheesecake Brownies
These homemade red velvet brownies | red velvet cheesecake swirl brownies are so fudgy, dense, moist, delicious and the cream cheese layer adds a lovely, tangy, creamy dimension to it. It not only looks good, but it's rich and oh so heavenly!
Servings 9 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Red Velvet Brownie Layer:
- 1/2 cup /1 stick unsalted butter/113 grams butter, unsalted
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- Pinch of salt
- 1 tbsp red food coloring
- 1 tsp vinegar
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 cup chopped toasted walnuts
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1/8 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.
- Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.
- Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air.
- Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer.
- Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
Notes
- Eggless red velvet cheesecake swirl brownies- Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons milk if the batter is too thick.