Red Velvet Cheesecake Swirl Brownies
These Red Velvet Cheesecake Swirl Brownies are the ultimate combination of rich, fudgy red velvet brownies and a tangy, creamy cheesecake swirl. With a vibrant marbled design and an indulgent flavor, this dessert is perfect for special occasions or whenever you’re craving something extra sweet and decadent.
Ingredients
For the Red Velvet Brownie Layer:
- 1 cup unsalted butter melted
- 1 ½ cups sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
For the Cheesecake Swirl:
- 8 oz cream cheese softened
- ¼ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper for easy removal.
Prepare the Red Velvet Batter
- In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs, red food coloring, and vanilla extract, mixing until smooth.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture and stir until fully incorporated.
Reserve Batter for Swirling
- Scoop out ¼ cup of the red velvet batter and set aside for the swirl. Pour the remaining batter into the prepared pan, spreading it evenly with a spatula.
Make the Cheesecake Swirl
- In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until creamy and smooth. Spread the cream cheese mixture evenly over the red velvet batter in the pan.
Create the Swirl Effect
- Drop small spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or toothpick to gently swirl the batters together, creating a marbled pattern. Be careful not to over-swirl.
Bake
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid over-baking to keep the brownies fudgy.
Cool and Serve
- Allow the brownies to cool completely in the pan. For clean cuts, chill in the refrigerator for 30 minutes before slicing into squares. Serve and enjoy!