If you’re looking for a dessert that combines the rich, velvety flavor of red velvet cake with the creamy decadence of cheesecake, then look no further! These Red Velvet Cheesecake Brownies are not just visually stunning with their vibrant color, but they also offer a delightful mix of textures and flavors. The brownie base is fudgy and rich, while the cheesecake layer adds a luscious creaminess that elevates every bite. Perfect for Valentine’s Day, anniversaries, or just a treat for yourself, these brownies are sure to impress.
Why This Red Velvet Cheesecake Brownies Stands Out
What makes these Red Velvet Cheesecake Brownies truly special is the combination of a classic red velvet flavor profile with the richness of a cheesecake. The bittersweet chocolate in the brownie base balances the sweetness of the red food coloring, while the cream cheese layer adds a tangy contrast. You’ll find each bite to be a perfect harmony of flavors and textures that will leave you wanting more!
Ingredient List
- 1 cup unsalted butter, diced into large cubes
- 4 ounces 72% bittersweet chocolate, coarsely chopped (or similar percentage dark chocolate, such as Trader Joe’s 72% Pound Plus Bar)
- 2 cups granulated sugar
- 4 large eggs
- 1 ounce red food coloring, or as needed for desired shade (see Note 1 below)
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder, sifted if lumpy
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 large egg whites
- 8 ounce package cream cheese, very well softened
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Equipment & Tools
- 9×13 inch baking pan – for baking the brownies
- Mixing bowls – for combining ingredients
- Whisk or electric mixer – for blending the batter
- Rubber spatula – for folding and mixing
- Measuring cups and spoons – for accurate measurements
- Parchment paper – for easy removal of brownies
From Start to Finish: Red Velvet Cheesecake Brownies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your brownies bake evenly.
Step 2: Prepare the Baking Pan
Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This will help prevent the brownies from sticking.
Step 3: Melt the Butter and Chocolate
In a medium saucepan over low heat, combine the diced unsalted butter and coarsely chopped bittersweet chocolate. Stir gently until melted and smooth. Remove from heat and allow to cool slightly.
Step 4: Mix the Brownie Batter
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture, red food coloring, and vanilla extract. Mix until smooth.
Step 5: Incorporate Dry Ingredients
Sift the unsweetened cocoa powder, all-purpose flour, and kosher salt into the wet ingredients. Stir until just combined. Be careful not to overmix; a few flour streaks are okay.
Step 6: Prepare the Cheesecake Layer
In another bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, 2 tablespoons of flour, and 1 teaspoon of vanilla extract. Mix until creamy and well combined. Fold in the two egg whites gently until just incorporated.
Step 7: Assemble the Brownies
Pour half of the brownie batter into the prepared pan, spreading it evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Finally, pour the remaining brownie batter over the cheesecake layer, swirling it gently with a knife or toothpick for a marbled effect.
Step 8: 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 (not wet batter).
Step 9: Cool and Slice
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment overhang and slice into squares.
If You’re Out Of…
- Cocoa powder: Use Dutch-process cocoa for a different flavor.
- Unsalted butter: You can substitute with coconut oil for a dairy-free version.
- Red food coloring: Beet juice can be used for a natural alternative.
- Granulated sugar: Use coconut sugar for a less refined option.
Flavor Logic
The classic pairing of chocolate and cream cheese is undeniable. In these Red Velvet Cheesecake Brownies, the bitterness of the dark chocolate complements the sweetness of the red velvet base, while the cream cheese adds a layer of tanginess that balances the overall flavor profile. Each ingredient plays a crucial role in creating a dessert that is rich yet refreshing.
Keep-It-Fresh Plan
To keep your Red Velvet Cheesecake Brownies fresh:
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze the brownies in an airtight container for up to three months.
- Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use white chocolate instead of bittersweet chocolate?
While you can substitute white chocolate, it will alter the flavor profile significantly. For the best results, stick with bittersweet or dark chocolate.
How can I achieve a deeper red color in my brownies?
More red food coloring can be added until the desired shade is reached. However, be cautious not to overpower the flavor.
Can I make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of these Red Velvet Cheesecake Brownies.
What’s the best way to serve these brownies?
These brownies are delicious on their own but can be served warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
See You at the Table
These Red Velvet Cheesecake Brownies are sure to become a new favorite in your dessert repertoire. With their stunning appearance and delightful taste, they’re perfect for sharing or keeping all to yourself. Whether it’s a special occasion or a simple treat, these brownies will bring joy to your table. Happy baking!
Red Velvet Cheesecake Brownies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). This ensures that your brownies bake evenly.
- Line your 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium saucepan over low heat, combine the diced unsalted butter and coarsely chopped bittersweet chocolate. Stir gently until melted and smooth. Remove from heat and allow to cool slightly.
- In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture, red food coloring, and vanilla extract. Mix until smooth.
- Sift the unsweetened cocoa powder, all-purpose flour, and kosher salt into the wet ingredients. Stir until just combined; a few flour streaks are okay.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, 2 tablespoons of flour, and 1 teaspoon of vanilla extract. Mix until creamy and well combined. Fold in the two egg whites gently.
- Pour half of the brownie batter into the prepared pan, spreading it evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Finally, pour the remaining brownie batter over the cheesecake layer, swirling it gently for a marbled effect.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment overhang and slice into squares.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze the brownies in an airtight container for up to three months.
- Thaw in the refrigerator overnight before serving.
