Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies ❤️

Ingredients

• For the Red Velvet Brownie Layer:

• 8 tablespoons Unsalted Butter, melted, plus extra for greasing
• 1 cup Granulated Sugar
• ¼ cup Unsweetened Cocoa Powder
• ½ teaspoon Pure Vanilla Extract
• 1 tablespoon Liquid Red Food Coloring
• ⅛ teaspoon Salt
• ½ teaspoon White Vinegar
• 2 large Eggs
• ¾ cup All-Purpose Flour

• For the Cheesecake Swirl:

• 1 package (8 oz) Cream Cheese, fully softened at room temperature
• 3 tablespoons Granulated Sugar
• ½ teaspoon Pure Vanilla Extract
• 1 large Egg Yolk

Instructions

Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly grease the parchment with butter.

Make the Brownie Batter: In a large bowl, whisk together the melted butter, 1 cup sugar, cocoa powder, ½ teaspoon vanilla, red food coloring, and salt until smooth. Stir in the white vinegar. In a small bowl, lightly beat the 2 whole eggs, then mix them into the red velvet mixture until fully incorporated. Gently fold in the flour until just combined, being careful not to overmix. Set aside ¼ cup of this brownie batter for the topping.

Make the Cheesecake Filling: In a separate bowl (using a hand mixer or stand mixer), beat the softened cream cheese until smooth. Add the 3 tablespoons of sugar, ½ teaspoon vanilla, and the egg yolk. Beat again on medium speed until the mixture is creamy and completely lump-free.

Assemble and Swirl: Pour the larger portion of brownie batter into your prepared pan, spreading it evenly. Pour the cheesecake filling over the brownie layer and spread it into a smooth, even layer. Drop small dollops of the reserved ¼ cup of brownie batter randomly over the cheesecake layer. Using a toothpick or the tip of a sharp knife, gently swirl the dollops through the cheesecake layer to create a marbled effect. Avoid over-swirling.

Bake and Cool: Bake for 30 minutes, or until the edges are set and the center appears just firm. A toothpick inserted near the center may have a few moist crumbs, but should not have wet batter. Place the pan on a wire rack and allow the brownies to cool completely in the pan. Once cool, use the parchment paper overhang to lift the entire slab out before cutting into squares.