Description
These showstopper brownies bring together three desserts in one pan - rich red velvet, tangy cheesecake swirl, and fudgy brownie texture that's impossible to resist.
Ingredients
Scale
- ¾ cup all-purpose flour
- 3 tablespoons Dutch processed cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 5-6 drops red gel food coloring
- 8 oz cream cheese, room temperature
- 1 large egg, room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- Grease an 8x8 inch square metal baking pan with cooking spray or butter, then line it with parchment paper, leaving some overhang on two sides.
- Mix the flour, cocoa powder, and salt in a medium bowl and whisk together well.
- Combine the butter and sugar in a large bowl and whisk together for about one minute until well blended.
- Add the eggs one at a time to the butter mixture, beating for two full minutes after adding each egg.
- Mix in the vanilla extract and red food coloring until well combined.
- Fold in the dry ingredients using a spatula, mixing just until incorporated and no flour streaks remain.
- Set aside ⅓ cup of the red velvet batter in a small bowl for swirling.
- Beat the cream cheese and egg together in a clean bowl until completely smooth.
- Add the sugar and vanilla to the cream cheese mixture and beat for another minute until light and creamy.
- Pour the main red velvet batter into your prepared pan and spread evenly.
- Pour the cream cheese mixture over the red velvet layer as evenly as possible.
- Drop the reserved red velvet batter in dollops on top of the cream cheese layer.
- Create the swirl pattern using a chopstick or toothpick in a figure-eight pattern, making about ten swirls.
- Bake for 30 to 35 minutes until the top looks shiny and set, and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely in the pan for at least two hours before cutting into squares.
Notes
These brownies taste even better after a day in the fridge. Store in an airtight container in the refrigerator for up to six days. Room temperature ingredients are key for smooth mixing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 245
- Sugar: 18g
- Sodium: 135mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg