Red Velvet Cheesecake Swirl Brownies2017-12-08
- Skill Level: Advanced
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- Prep Time : 20m
- Cook Time : 30m
- Ready In : 1:30 h
Red Velvet Cheesecake Swirl Brownies
The Red Velvet Cheesecake Swirl Brownies – These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine’s Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold.
- 1/2 cup unsalted butter, melted
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 ounce red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1/4 teaspoon salt
- 2 large eggs, slightly beaten
- 3/4 cup all-purpose flou
- 1 (8 ounce) package cream cheese at room temperature
- 1/4 cup white sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.
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