Today’s brownies are basically a fudge chocolate brownie with lots of buttery vanilla flavors. The brownie batter is red, tinted with red food coloring and a touch of white vinegar to make the red stand out against all the cocoa powder. They are beautifully swirled with sweet cream cheese and are quite dense like a typical brownie.
How to store it?
Cheesecake Swirl Brownies need to be refrigerated. Leftovers should be stored covered in the fridge for up to a week.
Can I freeze it?
Yes, these brownies will freeze well. Wrap them tightly in plastic wrap then place in a freezer bag. They will keep in the freezer for up to a month. Move them to the fridge to thaw when you’re ready to enjoy them
For the red velvet brownie layer
½ cup unsalted butter
1 cup granulated white sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
1 Tablespoon red food coloring scant
1 teaspoon vinegar
2 large eggs beaten
¾ cup all purpose flour
For the cheesecake layer
8 ounces cream cheese at room temperature
¼ cup granulated white sugar
1 large egg at room temperature
¼ teaspoon vanilla extract
You may also like:
- Red Velvet cheesecake Caramel Cake
- Red Velvet Cheesecake Recipe
- RED VELVET POKE CAKE
- Missy’s Red Velvet Cake With Cream Cheese Frosting
Preheat the oven to 375° and line an 8×8 baking dish with parchment paper or lightly spray it with non-stick spray and set aside.
To a large microwave safe bowl, melt the butter then add in the sugar and stir until fully incorporated.
½ cup unsalted butter,1 cup granulated white sugar
Add in the vanilla, cocoa powder, salt, food coloring, and vinegar. Stir until combined.
1 teaspoon vanilla extract,¼ cup unsweetened cocoa powder,⅛ teaspoon salt,1 Tablespoon red food coloring,1 teaspoon vinegar
Add in the beaten eggs and stir to combine.
2 large eggs
Fold in the flour until fully incorporated. Reserve ¼ cup of the batter and set aside. Pour the remaining batter into the prepared pan and smooth until even.
¾ cup all purpose flour
To make the cheesecake layer
To a medium mixing bowl, add the softened cream cheese, sugar, egg, and vanilla and mix with a hand mixer on medium until smooth and cream.
8 ounces cream cheese,¼ cup granulated white sugar,1 large egg,¼ teaspoon vanilla extract
Carefully pour the cream cheese layer onto the red velvet layer and gently spread so it is even.
Dollop the reserve red velvet batter onto the cream cheese layer and gently swirl with a skewer.
Bake for 30-35 minutes or until just golden the center is set and no longer jiggly.
Remove from the oven and allow to fully cool before slicing.
Adapted from persnicketyplates.com