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- 1 cup unsalted butter, melted - 1 ½ cups granulated sugar - 1 teaspoon vanilla extract - 4 large eggs - 1 ¾ cups all-purpose flour - ¼ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 1 tablespoon red food coloring - 8 oz cream cheese, softened to room temperature - ½ cup powdered sugar - 1 teaspoon vanilla extract (for cheesecake layer) When I make red velvet cheesecake brownies, I love using fresh and high-quality ingredients. The unsalted butter gives the brownies a rich flavor. The granulated sugar balances the cocoa’s bitterness. Vanilla extract adds warmth. Eggs keep the brownies fluffy and moist. All-purpose flour provides structure. Unsweetened cocoa powder gives a deep chocolate taste. Baking powder helps them rise. A pinch of salt boosts flavor. Red food coloring gives them that iconic look! For the creamy cheesecake layer, I use softened cream cheese and powdered sugar. This mix adds a delightful tang. I also add more vanilla to this layer for extra flavor. - Fresh raspberries - Whipped cream - Powdered sugar for dusting For a fun touch, I love to add fresh raspberries on top. Their tart flavor pairs well with the sweet brownies. A dollop of whipped cream adds creaminess. Dusting with powdered sugar makes the dish look fancy. These garnishes make the brownies even more tempting! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease a 9x13 inch baking pan with butter or non-stick spray. - In a large bowl, combine melted butter and granulated sugar. - Add 1 teaspoon of vanilla extract and mix until smooth. - Crack in 4 large eggs, mixing well after each one. - In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. - Gradually add the dry mix to the wet mix, stirring gently. - Add 1 tablespoon of red food coloring and mix until vibrant. - In a clean bowl, beat 8 oz of cream cheese until smooth. - Gradually mix in ½ cup powdered sugar and 1 teaspoon vanilla extract. - Carefully spread this cheesecake mixture over the brownie batter in the pan. - Pour the remaining brownie batter over the cheesecake layer. - Use a knife to gently swirl the layers for a marbled effect. - Bake for 30-35 minutes. Check doneness with a toothpick; it should have a few moist crumbs. - Let the brownies cool in the pan for about 15 minutes. - Transfer them to a wire rack to cool completely before cutting into squares. To get light and fluffy brownies, mixing is key. Start by blending the wet ingredients well. This helps air mix in, giving you that nice lift. Once you add the dry ingredients, stir gently. Overmixing can make brownies dense and heavy. Just mix until you see no dry flour. Storing brownies correctly keeps them fresh. Let them cool completely before storage. Place brownies in an airtight container. They stay good for up to a week at room temperature. You can also refrigerate them for longer shelf life, about two weeks. For a great look, serve brownies on a nice plate. Dust with powdered sugar for a sweet touch. Add fresh raspberries for color. You can also serve them with whipped cream on the side. This makes a simple dessert feel fancy and fun! Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and cream cheese are at room temperature before mixing. This helps create a smoother batter and cheesecake layer. Don’t Overmix the Batter: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense brownies. Perfect Swirl Technique: Use a knife or skewer to create a gentle swirl between the brownie and cheesecake layers. This will enhance the visual appeal and flavor. Cool Completely Before Cutting: Allow the brownies to cool completely on a wire rack before cutting. This helps them set up nicely and prevents them from falling apart. {{image_4}} You can make these brownies even more fun. Try adding nuts or chocolate chips. Chopped walnuts or pecans add a nice crunch. Chocolate chips can make the brownies extra chocolatey. Just fold them into the batter before baking. You can also explore alternative flavorings. For a twist, use almond extract instead of vanilla. This adds a sweet, nutty touch. You could even mix in some mint extract for a fresh flavor. If you need gluten-free options, you can use gluten-free flour. It works well in this recipe. Just replace the all-purpose flour with a gluten-free blend. Your brownies will still taste great. For vegan alternatives, swap the eggs with flaxseed meal or applesauce. Use dairy-free cream cheese for the cheesecake layer. These changes keep the brownies delicious and friendly for everyone. You can serve these brownies in fun ways. Mini brownie bites are perfect for parties. Use a small scoop to create bite-sized treats. They are easy to share and look cute on a platter. Layered dessert cups make a lovely presentation. Create layers of brownie and cheesecake in clear cups. Top with whipped cream and berries for a colorful treat. This style turns a simple brownie into an eye-catching dessert! Red velvet brownies stand out due to their unique flavor and color. They have a light cocoa taste and a slight tang from the cream cheese. The vibrant red color makes them visually striking. Regular brownies often taste richer and darker since they use more cocoa. The red velvet version feels festive, perfect for special occasions. You can make these brownies ahead of time. Bake them and let them cool completely. Then, store them in an airtight container. They stay fresh for about three days at room temperature. For longer storage, you can freeze them. Just wrap them tightly in plastic wrap and foil. Thaw them in the fridge when you're ready to enjoy. To check if your brownies are done, use a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are perfect. If the toothpick is wet, bake them a little longer. Keep an eye on them, as overbaking can lead to dry brownies. The prep time for these red velvet cheesecake brownies is just 15 minutes. You will then bake them for 30 to 35 minutes. This makes the total time about 1 hour from start to finish. This recipe serves about 12 to 16 squares. You can cut them smaller for bite-sized treats or larger for a big dessert. Each brownie square has around 250 calories. The exact numbers can change based on the size of your squares and any toppings you add. This blog post covered how to make delicious red velvet brownies. You learned about the key ingredients, simple steps, and helpful tips. I shared ideas for flavor variations and ways to serve. Baking these brownies can be fun and rewarding. You can impress others with your skill. Try your own twists and enjoy the process. Happy baking!

Red Velvet Cheesecake Brownies

Deliciously rich red velvet brownies with a creamy cheesecake layer, perfect for any dessert lover.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1.75 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon red food coloring
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract (for cheesecake layer)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a large mixing bowl, combine the melted butter with the granulated sugar and whisk until smooth.
  • Add the eggs one at a time, mixing thoroughly after each addition until fluffy.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
  • Stir in the red food coloring until the batter is a vibrant red.
  • Pour half of the brownie batter into the prepared baking pan and spread evenly.
  • In a clean mixing bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until combined.
  • Spoon the cream cheese mixture over the red velvet layer, spreading it evenly.
  • Pour the remaining brownie batter over the cheesecake layer and swirl gently with a knife.
  • Bake for 30-35 minutes, checking for doneness with a toothpick.
  • Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before cutting.

Notes

For an eye-catching presentation, serve on a decorative plate with powdered sugar and fresh raspberries.
Keyword brownies, cheesecake, red velvet