Red Velvet Cheesecake Brownies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, melted.
02 -
2 cups granulated sugar.
03 -
4 large eggs.
04 -
1 teaspoon vanilla extract.
05 -
1 teaspoon red food coloring.
06 -
1 ½ cups all-purpose flour.
07 -
1 teaspoon cocoa powder.
08 -
½ teaspoon baking powder.
09 -
½ teaspoon salt.
10 -
8 oz cream cheese, softened.
11 -
¼ cup granulated sugar.
12 -
1 large egg.
13 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
02 -
In a large bowl, mix the melted butter and granulated sugar until well combined.
03 -
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and red food coloring.
04 -
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
05 -
Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
06 -
Spread the brownie batter evenly into the prepared pan.
07 -
In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract, and mix until creamy and well combined.
08 -
Drop spoonfuls of the cheesecake mixture over the brownie batter. Use a knife or toothpick to gently swirl the cheesecake into the brownie batter.
09 -
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
10 -
Let the brownies cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.
11 -
Cut the cooled brownies into squares and enjoy your Red Velvet Cheesecake Brownies!.
# Notes:
01 -
These Red Velvet Cheesecake Brownies are a decadent combination of rich red velvet brownie and creamy cheesecake, perfect for any occasion.
02 -
Swirling the cheesecake into the brownie batter creates beautiful marbled patterns and adds a creamy texture to every bite.