As promised, here I am with another recipe for this week, red velvet cheesecake brownies 🙂
These are so pretty to look at, and are really yummy too, I think that they’re a fun play on the traditional red velvet cupcake with cream cheese frosting. I made these for a friend’s birthday and was really happy with how they turned out, I hope you like them too!
Red Velvet Cheesecake Brownies – recipe from Baking Bites
Makes 16-24 brownies
1/2 cup butter
2 oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1-2 small dollops of red gel food colouring (or 1 1/2 tsp red liquid food colouring)
2/3 cup all purpose flour
1/4 tsp salt
8 oz cream cheese, softened
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Preheat your oven to 350F and line a 9-inch baking pan with parchment paper.
In a small bowl, melt the butter and chocolate together, stirring until smooth, set aside to cool slightly.
Next, whisk together sugar, eggs, vanilla, and red food coloring in a larger bowl. Add in the cooled chocolate mixture and stir until smooth. If the batter isn’t red enough for your taste at this point, feel free to add a bit more food colouring, but be wary of adding too much or it will affect the recipe.
Add the flour and salt into the bowl and stir until everything is combined and no streaks of dry ingredients remain. Pour the mixture into your prepared pan and spread to ensure the red velvet layer is even.
In a medium bowl, beat the softened cream cheese, sugar, egg and vanilla extract until smooth. Drop tablespoonfuls onto the red velvet layer in the pan and slowly swirl the two batters with a butter knife.
Bake the cheesecake brownies for 35-40 minutes, a toothpick tester should come out clean and the edges should be slightly browned.
Make sure to cool the brownies in the pan completely before slicing into them, and serve them chilled or at room temperature.