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Decadent Red Velvet Cheesecake Brownies You Can't Resist

Red Velvet Cheesecake Brownies
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Indulge in the rich flavors of Red Velvet Cheesecake Brownies that are visually stunning and incredibly delicious.

Ingredients

Scale
  • 160g Unsalted Butter, melted
  • 250g Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 4 Eggs
  • 120g Plain Flour
  • 15g Cocoa Powder
  • 1/2 teaspoon Salt
  • Red Food Colouring
  • 300g Cream Cheese
  • 80g Granulated Sugar
  • 20g Corn Flour
  • 2 teaspoons Vanilla Extract
  • 100ml Double Cream, warm
  • 60g White Chocolate, melted

Instructions

  1. Prepare the Red Velvet Brownie Batter: Preheat your oven to 325°F (165°C). In a mixing bowl, combine the melted unsalted butter, granulated sugar, and vanilla extract. Whisk in the eggs one at a time to ensure a smooth texture, then gradually add the flour, cocoa powder, and salt. Finally, mix in the red food coloring until you achieve an even, vibrant hue.
  2. Make the Cheesecake Filling: In another bowl, beat the cream cheese until smooth. Gradually mix in the granulated sugar and corn flour until well combined. Then add the warm double cream and melted white chocolate, followed by the vanilla extract.
  3. Assemble the Brownies: Grease a square baking dish (8x8 inches works best) and pour the red velvet brownie batter in, spreading it evenly. Carefully dollop the cheesecake mixture on top of the brownie layer, gently swirling it with a knife for a marbled effect.
  4. Bake the Brownies: Place the assembled batter in the oven and bake for about 55-60 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, but no wet batter.
  5. Cool and Set: Once baked, remove the brownies from the oven and let them cool in the baking dish for about 20 minutes. Then transfer them to the refrigerator to chill for at least 1 hour before cutting into squares.

Notes

  • Baking Time: Keep in mind that every oven is a little different. Start checking your brownies around the 50-minute mark.
  • Cooling Properly: Letting your brownies cool in the fridge for at least an hour is crucial for the best texture.
  • Ingredient Substitutions: Beet juice can replace red food coloring, and Greek yogurt can substitute cream cheese in the cheesecake layer.
  • Swirling Technique: Use a knife or skewer to gently swirl the cheesecake batter on top of the red velvet layer for a marbled effect.
  • Serving Suggestions: Serve warm with vanilla ice cream and a drizzle of chocolate sauce for a delightful treat.
  • Storage Tips: Store leftovers in an airtight container in the fridge for 3-4 days.

Nutrition

Find it online: https://recipecrown.com/red-velvet-cheesecake-brownies/