Brownies & Bars

January 24, 2024

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownie


When Harry met Sally…. When Brownie met Cheesecake, they both fell in love head over heels. Be prepared to do the same! A fudgy red velvet brownie base with a thick and creamy cheesecake swirl, YUM! 


How do I get fudgy brownies? 

If you stick to the oven temperature and baking time in this recipe, you should be on the perfect path towards ultra fudgy brownies! These brownies are baked on a slightly lower oven temperature than usual because we don’t want to overbake that cheesecake swirl and want to keep the white of the cheesecake swirl actually white. It’s all about the contrast in colours with this brownie. 


Won’t I lose that crackly top when the oven temperature is lower than usual? 

Nope! That is why we fluff up the eggs and sugar until they are extra pale and fluffy, this is the part of the recipe which is so important to get that signature crackly brownie top, so don’t you dare skip this step…. 



What are red velvet cheesecake brownies?

These are basically the valentine’s cousin of regular cheesecake brownies. Just as fudgy and delicious as the regular version, just slightly more vanilla-y in flavour and in a gorgeous red velvety colour. So, if you want to impress your partner, yourself, your friends or other loved ones, these are always a hit! 


Because we want to keep these brownies extra fiery red, there is no cacao powder in this recipe. That does mean you have to choose a very good quality dark chocolate with at least 70% cacao, so we don’t lose that chocolatey flavour :). 


How to store red velvet cheesecake brownies

These brownies are best kept in an airtight container in the fridge and will remain fresh, fudgy and delicious for at least 7 days. Just make sure the brownie is cooled completely before putting it in the fridge, we don’t want those condensation drops to drip all over your brownie.. 


Red Velvet Cheesecake Brownies

When Harry met Sally…. When Brownie met Cheesecake, they both fell in love head over heels. Be prepared to do the same! A fudgy red velvet brownie base with a thick and creamy cheesecake swirl, YUM!

Author:

Demi Bruggink

Prep:

10

min

cook:

25

min

total:

35

min

Yield:

16

Portions

Ingredients

Red Velvet Brownie

  • 100gr all-purpose flour
  • 3 eggs
  • 175gr dark chocolate
  • 120gr butter
  • 200gr granulated sugar
  • 2gr espresso powder
  • 1tbsp vanilla
  • ¼ tsp salt
  • 1tsp red food colouring

Cheesecake swirl

  • 200gr cream cheese (room temperature)
  • 50gr sugar
  • 1 egg
  • 1tsp vanilla

Instructions

  1. Preheat your oven to 160C and butter & line a square or brownie pan with parchment paper
  2. In a small saucepan over medium-low heat, melt your butter. Pour the melted butter over the chocolate and let it sit to melt for one minute. After the minute, stir it all till fully combined, set aside to cool slightly
  3. In a separate large bowl, whisk your sugar, vanilla and eggs until pale and fluffy (about 3 minutes) The whisking of your eggs until pale, bubbly and fluffy will ensure that signature brownie crackle on top
  4. Switch over to a spatula, add your butter-chocolate mixture and fold that in. Add your red food colouring and mix until it has the desired colour
  5. Add your flour, espresso powder and salt and fold in until just combined. Be careful not to overmix your batter here
  6. Pour your brownie batter into your lined square or brownie pan
  7. For the cheesecake swirl, in a medium bowl, whisk your cream cheese, vanilla and sugar until a smooth mix. Add your egg and whisk until just combined
  8. Spoon your cheesecake mixture in large dollops over your brownie batter and using a knife or a skewer, create a swirly pattern into your brownie. Don’t swirl it too much as you want to be able to still see a clear difference between the two! 
  9. Bake for 20-25 minutes for those extremely fudgy Red Velvet Cheesecake Brownies. Allow it to cool completely before slicing it into 9 large brownie pieces or 16 smaller pieces. Enjoy! 


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