Red velvet cheesecake brownies are a chewy, fudgy brownie with a creamy, rich cheesecake swirl.
This recipe can all be done by hand and makes the most delicious brownies!
WHY YOU'LL LOVE THESE BROWNIES
Rich and decadent. You can't get more decadent than thick chewy brownies with rich cheesecake swirl. The texture is so perfect and delicious.
Perfect for holiday baking. Whether it's for Valentine's day or Christmas, these brownies are a great addition to your holiday baking!
Easy to make. I know it looks like there are a lot of steps, but I promise this recipe is easy to make! The recipe is also all done by hand so no need for fancy mixers.
Best of two desserts. I know I sometimes can decide what type of dessert I want, so I love recipes that infuse two together! It's the best of both worlds.
INGREDIENTS
- Butter- The recipes uses salted butter.
- White sugar
- Bakers chocolate
- Eggs- The recipe uses three large whole eggs room temperature.
- Vanilla extract
- Milk
- Vinegar- This gives it the classic red velvet taste
- Red food colouring- The exact amount may very depending on the brand of dye you use.
- Cocoa powder
- Salt
- Flour- All purpose flour works best.
- Chocolate chips- I use semi sweet chocolate chips.
- Cream cheese- At room temperature.
STEP BY STEP INSTRUCTIONS
(Full recipe below)
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
BROWNIE BATTER
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs. Vigorously mix for a good 5 minutes until it is thick in texture.
Add in the milk, vanilla, vinegar, and food colouring. Whisk till combined.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
CHEESECAKE Batter
In a medium sized bowl add the softened cream cheese, egg, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.
ASSEMBLING THE BROWNIES
Pour three quarters of the brownie mixture into the lined pan and spread evenly.
Pour the cheesecake mixture over top of the brownie batter and evenly spread around.
Spoon dollops of the reaming brownie mixture on top.
Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
Bake brownies for 35 minutes or until top no longer looks wet and there is only a slight jiggle in the middle.
Allow brownies to fully in the pan to room temperature. Then chill in the fridge for 2 hours.
FREQUENTLY ASKED QUESTIONS
STORING THE BROWNIES
These brownie hearts should be stored in an airtight container in the fridge and are good for 5 days.
DO I NEED TO USE ROOM TEMPERATURE EGGS?
Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter, giving you chewy brownies.
CAN I LEAVE OUT THE VINEGAR?
Yes, you can omit the vinegar if you don't have it. Traditionally red velvet is made with vinegar. You can leave it out, it just wont have that classic red velvet taste. I have left it out and they are still delicious!
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these red velvet cheesecake brownies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Cheesecake Stuffed Red Velvet Cookies
- Red Velvet Cookies
- Red Velvet Brownies
- Cheesecake Swirl Brownies
- Oreo Red Velvet Cookies
- Red Velvet Brownie Bites
Red Velvet Cheesecake Brownies
Equipment
- 8x8 square baking pan
- large and medium mixing bowls
- sifter
- parchment paper
Ingredients
Brownie Batter
- 4 oz semi sweet bakers chocolate
- 1/2 C salted butter melted and cooled to room temperature
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1.5 tbsp red food colouring this may vary depending on the brand of food colouring you use
- 1 tbsp milk
- 1/4 tsp white vinegar
- 3/4 C all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
Cheesecake batter
- 8 oz full fat cream cheese at room temperature
- 1 large egg at room temperature
- 1.5 tsp vanilla extract
- 1/4 C white sugar
Instructions
- Preheat oven to 350F and line a 8x8 square baking pan with parchment paper.
Brownie Batter
- Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs. Vigorously mix for a good 5 minutes until it is thick in texture.2 large eggs at room temperature
- Add in the milk, vanilla, vinegar, and food colouring. Whisk till combined.2 tsp vanilla extract , 1.5 tbsp red food colouring, 1 tbsp milk, 1/4 tsp white vinegar
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
Cheesecake Batter
- In a medium sized bowl add the softened cream cheese, egg, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.8 oz full fat cream cheese, 1 large egg, 1.5 tsp vanilla extract , 1/4 C white sugar
Assembling the Brownies
- Pour three quarters of the brownie mixture into the lined pan and spread evenly.
- Pour the cheesecake batter over top of the brownie batter and evenly spread around.
- Spoon dollops of the reaming brownie mixture on top.
- Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
- Bake brownies for 35 minutes or until top no longer looks wet and there is only a slight jiggle in the middle.
- Allow brownies to fully in the pan to room temperature. Then chill in the fridge for 2 hours.
Notes
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