Description
This recipe creates decadent dessert bars combining a rich, fudgy brownie base, a tangy cream cheese swirl, and moist red velvet cake flavor.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons red food coloring (gel preferred)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the Brownie Batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined. Beat in the 4 eggs one at a time. Stir in 1 teaspoon vanilla extract and the white vinegar.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the red food coloring to the batter and mix until the color is uniform and bright red. Do not overmix.
- Prepare the Cheesecake Batter: In a medium bowl, beat the softened cream cheese with 1/2 cup sugar until smooth. Beat in the remaining egg and 1 teaspoon vanilla extract until fully incorporated.
- Spread half of the red velvet brownie batter evenly into the prepared pan.
- Carefully dollop spoonfuls of the cheesecake mixture over the brownie layer. Then, spread the remaining red velvet batter over the cheesecake layer.
- Use a knife or skewer to gently swirl the layers together, creating a marbled effect. Do not over-swirl, or the colors will blend too much.
- Bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
- Cut into squares and serve.
Notes
- Use gel food coloring for the most intense red color without adding excess liquid to the batter.
- For a fudgier brownie, slightly underbake by about 2-3 minutes.
- Chill the brownies for at least 2 hours before slicing for clean, neat cuts.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg