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Decadent Red Velvet Cheesecake Swirl Brownies

red velvet cheesecake swirl brownies - featured image
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Rich and fudgy red velvet brownies with a tangy cheesecake swirl and creamy cream cheese frosting, perfect for any occasion and easy to make on a weekday.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons red food coloring (gel-based preferred)
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 4 oz (115g) cream cheese, softened (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk melted butter and granulated sugar until combined and glossy, about 1-2 minutes.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gradually fold dry ingredients into wet mixture using a rubber spatula until just combined.
  6. Stir in red food coloring until batter is uniformly red.
  7. In a medium bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy (2-3 minutes).
  8. Add egg and vanilla extract, mixing until combined.
  9. Fold in 1 tablespoon flour to stabilize the swirl.
  10. Pour about two-thirds of the red velvet batter into the prepared pan, spreading evenly.
  11. Dollop cheesecake mixture over brownie layer in spoonfuls.
  12. Drop remaining brownie batter in small blobs over cheesecake layer.
  13. Use a skewer or knife to gently swirl the two batters together, creating a marbled effect without overmixing.
  14. Bake for 30-35 minutes, checking at 28 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  15. Cool brownies completely in the pan on a wire rack for at least 1 hour.
  16. While brownies cool, beat softened cream cheese and butter until smooth and fluffy (about 3 minutes).
  17. Gradually add powdered sugar, blending well after each addition.
  18. Stir in vanilla extract and salt. If frosting is too thick, add a teaspoon of milk or cream to reach spreadable consistency.
  19. Spread cream cheese frosting evenly over cooled brownies.
  20. Optionally chill for 20 minutes for firmer frosting or serve immediately.

Notes

[‘Do not overmix the batter to avoid dense brownies.’, ‘Use room temperature eggs and cream cheese for smooth blending.’, ‘Swirl gently with a skewer to maintain distinct marbling.’, ‘Start checking doneness at 28 minutes to prevent overbaking.’, ‘Cool completely before frosting for clean slices and swirl set.’, ‘If frosting is too soft, chill for 10-15 minutes; if too stiff, add a splash of milk.’, ‘Lining the pan with parchment paper helps with easy removal and cleanup.’]

Nutrition

Keywords: red velvet brownies, cheesecake swirl, cream cheese frosting, fudgy brownies, easy dessert, homemade brownies

Find it online: https://evabake.com/decadent-red-velvet-cheesecake-swirl-brownies-easy-homemade-recipe/