Red Velvet Cheesecake Brownie

I’m a big fan of the two-in-one dessert. 

You know like a brookie : a brownie cookie, a cronut: a croissant donut, or what about a croffle: a croissant waffle.

So why not a red velvet cheesecake brownie? It doesn’t have a cool, trendy name and it’s a bit of a mouth full, but it’s a combination that deserves the same recognition.  This recipe takes two decadent, not “too” sweet desserts and swirls them into one.
The base is a fudgy red velvet brownie. In keeping true to a red velvet recipe I mixed cocoa powder with buttermilk and vinegar, plus a little red food to get a deep rich velvet color.  

On top I dollop a simple cheesecake mixture and swirl it through the batter. Bake the brownies for 30 minutes, and voilà! 

These brownies can be cooled at room temperature and served, but I think the texture of the brownie and cheesecake are at its best when they are chilled in the refrigerator for a few hours. It’s all depends on your preference

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Red velvet Cheesecake Brownie

Yield: 16

Author: Alicia Maxey

Prep time: 5 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 35 M

This red velvet cheesecake brownie is double the decadence with a fudgey brownie topped with a mesmerizing cream cheese swirl.

Ingredients

Brownie

• ⅔ cups (80g) all-purpose flour
• 1 tsp kosher salt
• ¼ cup (20g) cocoa powder, unsweetened
• ½ cup (100g) white granulated sugar
• ½ cup (100g) light brown sugar
• 2 large eggs, plus 1 yolk
• 6 Tbsp butter, unsalted, melted and cooled
• ¼ cups (56g) neutral oil
• 2 tsp vanilla extract
• 1 Tbsp white distilled vinegar
• 1 Tbsp buttermilk
• ½ - 1 tbsp of red gel food coloring

Cheesecake swirl

• 8oz (226g) full-fat cream cheese, softened
• 1 large egg
• ¼ cup (50g) white granulated sugar
• ½ tbsp vanilla extract

Instructions

Prepare the cheesecake swirl

1. Preheat the oven to 350°F, and place the rack in the middle of the oven.
2. Prepare an 8x8 pan by greasing with butter and laying down parchment paper.
3. Make the cream cheese swirl mixture by combining the cream cheese, egg, sugar, and vanilla extract in a medium sized mixing bowl. Mix together with a hand-mixer until smooth. Set aside.

Prepare the brownie batter

1. Make the brownie batter byIn a large mixing bowl whisk together the melted butter, oil and sugars. The batter will appear grainy.
2. Add in eggs, vanilla extract, buttermilk and vinegar. Mix until fully combined.
3. Fold in the flour, salt, and cocoa powder until the dry ingredients are fully incorporated.
4. Add in a few drops of red gel food coloring until fully combined, and pour the brownie batter into the prepared 8x8 pan.
5. Spoon dollops of the cream cheese mixture on top of the brownie mixture (spread them out how you’d like).
6. Take a butter knife and gently swirl the brownie and cheesecake together.
7. Bake for 35-30 minutes checking at the halfway mark. Brownies should be done with a tester or toothpick comes out with slight crumbs.
8. Let cool in the pan for 30 minutes.
9. Set the pan in the refrigerator for at least 1 hour to finish cooling off.
10. After cooled, remove from the pan by lifting parchment paper out and placing on a clean surface. Cut into desired pieces.

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Bars should be left at room temperature for three days or refrigerated for up to a week.