Do you like red velvet? Do you like Cheesecake? Do you like Brownies? Well, if you like all three, you are in luck!! Today I’m sharing with you the Triple Threat Red Velvet Cheesecake Brownies. It is brownies with red velvet flavor and then topped with cheesecake. My oh my…. It is a two-step process because you have to make the brownies batter and then the cheesecake batter. But its velvety taste will be worth the hard work!
So here is the brownies batter. Looks really red, huh? Or is it maybe the filter? Anyway, it smells soooo good! It’s chocolaty and looks beautiful with its’ rich, dark red color. After you’ve finished making the red velvet brownie batter, reserve about 1/4 cup of it so you can make the swirl at the end. Then, put on top of that batter the cheesecake batter.
The next step is to put the reserved brownies batter on top of it. So it goes brownies, cheesecake, brownies. And then swirl away!!! You can do this with a toothpick or a knife. I did mine with a toothpick. You do have to be careful not to mix all the way to the bottom of the pan. It’s really the cheesecake part that you want to mix together with that dollops of brownies batter.
So here is the side view of the brownies. This is why I need to be careful when doing the swirl. I do want the bottom layer to stay as brownies and the top layer has the swirl effect.
And here is the top view. I just love the swirl. It makes this dessert extra special and just really pretty. 🙂
Tips for making this brownies:
- To save on time, I used both stand mixer and my handheld mixer. But if you want to wash less bowls, you can use the stand mixer and just wash it before you do the cheesecake batter.
- Don’t forget to reserve the batter for the swirl! 🙂
Happy Baking!!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
9 servings
|
- 1/2 cup butter, melted
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp red food coloring
- 1/8 tsp salt
- 1/2 tsp white vinegar
- 2 eggs, whisked together
- 3/4 cup all-purpose flour
- 1 8 oz package cream cheese room temperature
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
Ingredients
Red velvet brownies
Cheesecake batter
|
|
- Preheat oven to 350 degrees Fahrenheit.
- Butter an 8x8 inch baking pan. Line the bottom with parchment paper and grease the paper with butter.
- In a stand mixer bowl, put in the butter, sugar, cocoa powder, vanilla, food coloring and salt and combine.
- Add the white vinegar and mix. Add eggs and mix. Pour in the flour and mix until just combined.
- Reserve 1/4 cup of batter in a small bowl. Pour the mixture into the prepared pan.
- In another bowl, using a handheld mixer, mix together the cream cheese, sugar, vanilla and egg yolk. Pour this batter on top of the brownies batter. Spread so it will cover the brownies batter.
- Put dollops of the reserved brownies batter on top of the cream cheese. Using a knife or toothpick make swirls at the top of the batter.
- Bake for 30 minutes. Cool completely before taking it out of the pan.
Adapted from : Just a Taste
