Red Velvet Cheesecake Brownies

Name: Red Velvet Cheesecake Brownies
Prep time: 40 min
Total time: 1 h 25 min
Yield: 9 - 12 serving(s)
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for pan; 1 1/2 c. granulated sugar; 2 large eggs, at room temperature; 2 tsp. pure vanilla extract; 1 tsp. red gel food coloring (plus 1/2 tsp if needed); 1 1/4 c. all-purpose flour, spooned and leveled; 3 tbsp. unsweetened cocoa powder; 1/2 tsp. kosher salt; 1 (8-oz) block cream cheese, at room temperature; 1/3 c. granulated sugar; 1 large egg white, at room temperature

These over-the-top brownies make a great Valentine's treat!

By Beth BranchPublished: Jan 31, 2024

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red velvet cheesecake brownies on heart shaped napkins

Becky Luigart-Stayner

Yields:

9 - 12 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 25 mins

These gorgeous red-and-white brownies are about as tasty as it gets. Make them to celebrate Valentine's Day with everyone you love, whether that means a special someone, your family, or your favorite friends!

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Ingredients

For the Brownies

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
1 1/2 cups granulated sugar
2 large eggs, at room temperature
2 tsp. pure vanilla extract
1 tsp. red gel food coloring (plus 1/2 tsp if needed)
1 1/4 cups all-purpose flour, spooned and leveled
3 Tbsp. unsweetened cocoa powder
1/2 tsp. kosher salt

For the Cheesecake Swirl

1 (8-oz) block cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg white, at room temperature

Directions

1. Step 1Make the brownies: Preheat oven to 350°F. Butter a 9-by-9-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides.
2. Step 2Whisk together butter and sugar until combined. Add eggs and whisk until incorporated. Add vanilla and food coloring. Whisk until evenly distributed throughout. Add flour, cocoa powder, and salt. Stir until ingredients are just combined. Set aside.
3. Step 3Make the Cheesecake Swirl: Beat cream cheese and sugar with an electric mixer medium speed until combined, 1- to 2 minutes. Add egg white and beat until combined, about 1 minute.
4. Step 4Transfer half of brownie batter into the prepared pan. Using a spoon, dollop half of cheesecake mixture over batter. Repeat layers one more time. Use a knife to swirl cream cheese mixture into batter.
5. Step 5Bake until edges and cheesecake swirl are set, tenting with foil halfway through baking to prevent over-browning, 45 to 50 minutes. Cool in pan for 20 minutes. Use parchment overhangs to transfer to a wire rack; cool completely. Remove parchment and cut into squares or bars. Store covered in the refrigerator up to 3 days.