Red Velvet Cheesecake Brownies (Printable Version)
# What You'll Need:
→ Brownie Batter
01 -
Cooking spray
02 -
170 g unsalted butter
03 -
113 g semisweet chocolate chips
04 -
200 g granulated sugar
05 -
110 g packed light brown sugar
06 -
2 large eggs
07 -
10 ml pure vanilla extract
08 -
2 tsp red food coloring
09 -
120 g all-purpose flour
10 -
23 g unsweetened cocoa powder
11 -
1 tsp kosher salt
→ Cheesecake Batter & Assembly
12 -
1 large egg
13 -
225 g cream cheese
14 -
50 g granulated sugar
# Step-by-Step Directions:
01 -
Position a rack in the center of the oven and preheat to 175°C. Line a 23 cm x 23 cm pan with parchment paper, leaving a 5 cm overhang on all sides. Grease the parchment with cooking spray.
02 -
In a large saucepan over medium heat, melt butter until it begins to bubble gently. Add chocolate chips, reduce heat to low, and stir frequently until fully melted, about 2 minutes.
03 -
Remove from heat. Stir in granulated and brown sugars with a spatula until combined. Using a handheld mixer on medium speed, incorporate eggs one at a time, beating after each addition until pale and fluffy, approximately 3 minutes. Add vanilla extract and red food coloring, mixing until uniform.
04 -
Whisk together flour, cocoa powder, and kosher salt in a separate bowl. Fold dry ingredients into the wet mixture gently with a spatula until no dry streaks remain, avoiding overmixing.
05 -
In a medium bowl, beat egg, cream cheese, and granulated sugar with a handheld mixer on medium-high speed until smooth, about 1 to 2 minutes.
06 -
Pour brownie batter into the prepared pan and smooth the surface. Using two spoons, dollop cheesecake batter evenly over the brownie layer, maintaining approximately 1.25 cm spacing. Swirl batters together gently with a butter knife to create a marbled effect.
07 -
Bake in the preheated oven for 30 to 35 minutes, covering loosely with foil if edges or top brown prematurely. A toothpick inserted in the center should emerge with moist crumbs attached.
08 -
Allow the brownies to cool in the pan for 20 minutes. Lift them out using the parchment overhang and transfer to a cutting board. Slice into squares.
# Helpful Notes:
01 -
Tenting the pan with foil prevents the edges and top from over-browning during baking.