Description
Indulge in these delightful brownies that combine the rich flavors of red velvet and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons red gel food coloring
- 1/4 cup buttermilk (or 1/4 cup milk + 1 teaspoon white vinegar)
- 8 ounces full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some edges overhanging for easy removal.
- Whisk together the melted butter and granulated sugar until just combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift together the flour, cocoa powder, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just incorporated. Be careful not to overmix.
- Stir in the red food coloring until evenly blended, then fold in the buttermilk.
- Beat the softened cream cheese until smooth in a medium bowl. Add the sugar, egg yolk, and vanilla extract; mix until lump-free.
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Dollop spoonfuls of the cream cheese mixture over the brownie batter, then add the remaining brownie batter on top.
- Swirl the batters together gently with a knife or skewer to create a marbled effect without overmixing.
- Bake for 35-40 minutes until edges are set and center is slightly jiggly. A toothpick inserted should come out with moist crumbs but no wet batter.
- Cool completely in the pan on a wire rack (about 1-2 hours) before slicing.
- Lift the brownies out using the parchment edges, slice into squares, and serve.
Notes
Serve at room temperature, optionally topped with whipped cream or vanilla ice cream. They can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week. For longer storage, freeze wrapped brownies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg