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Red Velvet Brownies with Cheesecake Layer

Decadent Red Velvet Brownies with Cheesecake Layer Delight

This recipe for Red Velvet Brownies with Cheesecake Layer combines rich flavors and textures for an indulgent dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted Butter Provides richness and moisture.
  • 1 cup Granulated Sugar Sweetens the brownies.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1/4 cup Cocoa Powder Gives brownies their rich flavor.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1 tablespoon Red Food Coloring Gives signature red velvet appearance.
  • 1 teaspoon White Vinegar Reacts with baking soda for moisture.
  • 2 Eggs Binds ingredients and adds richness.
  • 1 cup All-Purpose Flour Provides structure.
Cheesecake Layer
  • 8 ounces Full-Fat Cream Cheese Forms the cheesecake layer.
  • 1/2 cup Additional Sugar Sweetens the cheesecake.
  • 1 Egg Helps bind the cheesecake layer.

Equipment

  • 8x8 inch baking dish
  • medium saucepan
  • Mixing Bowls
  • Spatula
  • knife or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Prepare an 8x8-inch baking dish by greasing it with butter or lining it with parchment paper.
  2. Melt ½ cup of unsalted butter in a medium saucepan over low heat. Stir in 1 cup of granulated sugar until fully combined.
  3. Add 1 teaspoon of vanilla extract, ¼ cup of cocoa powder, ½ teaspoon of salt, 1 tablespoon of red food coloring, and 1 teaspoon of white vinegar to the mixture. Stir until rich and deep burgundy.
  4. Beat 2 large eggs in a separate bowl until slightly frothy, then add to the brownie mixture and stir until smooth.
  5. Gently fold in 1 cup of all-purpose flour, being careful not to overmix. Reserve ¼ cup of brownie batter for later.
  6. In another bowl, beat together 8 ounces of softened cream cheese and ½ cup of additional sugar until smooth. Add 1 egg and 1 teaspoon of vanilla extract, mixing until velvety.
  7. Spread the brownie batter evenly in the prepared baking dish. Pour the cheesecake mixture over it, smoothing it out.
  8. Dollop the reserved brownie batter on top and swirl together gently with a knife.
  9. Bake for 30-35 minutes until the top is set. A toothpick inserted in the center should come out with moist crumbs.
  10. Cool in the pan for 1-2 hours, then refrigerate for at least an hour before slicing.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days. For freezing, wrap individual squares tightly and place in a freezer-safe container for up to 3 months.

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