Red Velvet Cheesecake Swirl Brownies

Red Velvet Cheesecake Swirl Brownies

53
squeeziebrb 11

"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."

Ingredients

1 h 20 m servings 265 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  2. 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.
  3. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
  4. 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.
  5. 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.
  6. 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.

Footnotes

  • Cook's Note:
  • The fluffier and smooth you can get the cheesecake mixture, the easier it will be to spread. I think this is best served the next day!
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Reviews

53
  1. 64 Ratings

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wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the...

I expected the cream cheese mixture to be thick because of the cook's note, but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was wha...

When I saw this recipe that combines my teenage son's three favorite deserts red velvet, cheesecake and brownies together I knew it would be a hit! My whole family enjoyed this. I decided to ba...

How anyone could give this recipe less then 5 stars is a shock to me. I made this recipe for the people I work with and they went over so well I can't wait to make them again. Yes, the cream che...

It was a hit with all my friends but i wasn't a big fan. i've already been asked to make them again.

I followed the recipe exactly except I didn't have food colouring. My husband said they were good. I think doubling the recipe would be good to make them thicker. I am going to try it next time

Am I the only one that notices the directions don't actually match the ingredient measurements.

This was sooooo good. It's perfect when you want something a little different but familiar enough for everyone to try.

we liked these a lot. i may try to tinker with the cheesecake potion next time so it's a little thicker. thanks for the post!