Rich and fudgy red velvet brownies with a swirl of luscious tangy cheesecake are the dream of chocolate lovers.
Besides frosted sugar cookies, these red velvet brownies are desserts that I brought on the trip to Portland, Oregon. As I don’t want to bake during our vacation, baking these brownies in advance and enjoying it with my hubby on Valentine’s Day is an absolutely perfect idea. We enjoyed the brownies after 2 days they were made and gosh, they are so so good. They stayed moist and fudgy still, and the slight tangy flavor from cream cheese swirls made them a decadent dessert on such a love day.
Red velvet cake is basically sort of a dense buttery vanilla cake with a mild chocolate flavor. Traditional red velvet cake contains buttermilk and the reaction of the tang from buttermilk and non-dutched cocoa powder gives the cake a natural tinting red color. These red velvet brownies are like chocolate brownies, with a touch of white vinegar and tinted with red food coloring. They are finally swirled with a thick ribbon of luscious cheesecake to bring the simple sweet treat to the next level.
HOW TO MAKE RED VELVET BROWNIES
These red velvet cheesecake brownies are easy to make, using a basic fudgy brownies recipe. You’ll start with melting the butter, then whisk together with salt and sugar until everything is combined. Add eggs, vanilla and vinegar and whisk until you have a smooth, lump-free batter. Next, fold in flour, cocoa powder and add in your food coloring, mix until everything is combined, and the desired color is reached. You should not over mix, or the texture will end up being tough and cakey.
A swirl of cheesecake adds a finishing touch to these delicious red velvet brownies. For the cheesecake batter, I used basic ingredients that are called in a classic cheesecake: cream cheese, granulated sugar, an egg and vanilla extract. It’s easy and simple to make and you can use either a stand mixer or a handheld mixer. In a mixing bowl, beat together the cream cheese and sugar until smooth. Add in the egg and vanilla extract and beat until evenly mixed. Scrape down the sides and bottom as needed, making sure everything is combined and smooth.
When the cheesecake batter is done, dollop spoonfuls of the cheesecake mixture on top of the brownie batter, making sure that they are evenly distributed. Take a knife or a small skewer to gently make a swirl on top of brownies. I usually do a few swirls enough to create a marble-looking surface.
More Brownies Recipes:
Red Velvet Cheesecake Brownies
For Red Velvet Brownies
- 3/4 cup (98g) all-purpose flour
- 3 tablespoons (20g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick/113g) unsalted butter, melted
- 1/2 cup plus 2 tablespoons (130g) granulated sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon white vinegar (or apple cider vinegar), optional
- 2-3 teaspoons red food coloring, add more until reach the desired color
For Cream Cheese Swirl
- 8 ounces (1 block/226g) full-fat cream cheese, room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350°F/175°C. Line an 8-inch square baking pan with cooking spray and parchment paper.
- Make the brownie batter: In a large bowl, melt the butter in the microwave for 20-30 seconds until melted. Add sugar, salt and whisk until combined. The mixture will look shiny and smooth. Add the eggs, vanilla extract, and vinegar, and whisk until combined. Add red food coloring and stir until the desired color is reached and color evenly distributed. Add flour and cocoa powder and gently fold, using a rubber spatula until just combined and no streaks of flour remained. Pour the batter into the prepared pan, spreading into an even layer.
- Make the cheesecake batter: In a mixing bowl, beat the cream cheese and sugar until smooth. Scrape the sides and bottom of the bowl as needed. Add egg and vanilla extract and beat until combined. Dollop spoonfuls of the cheesecake mixture on top of the brownie batter, using a knife or a skewer to gently make big swirls.
- Bake for 25-30 minutes until a toothpick inserted into the center of the brownies comes out clean, but not dry or with a few moist crumbs. Let the brownies cool completely before cutting into squares.
- Store in an airtight container for 5 days and freeze for up to 2 months.