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Red Velvet Cheesecake Brownies

prep 10 minutes
cook 1 hour
1 hour
total 2 hours 10 minutes
Serves 16 squares
My favorite fudgy brownies turned into a red velvet version and swirled with vanilla bean cheesecake batter for the ultimate gooey and rich red velvet cheesecake brownies.
Servings 16 squares

Equipment

  • 1 large bowl
  • 1 medium heat proof bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 8 inch square pan

Ingredients

Cheesecake

  • 8 oz cream cheese, softened
  • 1 large egg, room temperature
  • 50 grams granulated sugar
  • 2 tsp vanilla bean paste

Red Velvet Brownies

  • 113 grams salted butter, gets melted
  • 120 mL avocado oil, or any liquid oil works
  • 170 grams dark chocolate chips
  • 3 large eggs, room temperature
  • 300 grams granulated sugar
  • 2 tsp vinegar, apple cider or white is fine
  • 1 tsp red gel food coloring
  • 40 grams natural cocoa powder, spooned and leveled
  • 2 tsp vanilla extract
  • 90 grams all-purpose flour, spooned and leveled
  • 1/2 tsp fine sea salt
  • pinch sea salt flakes, for topping
  • handful white chocolate chips *optional , or chopped white chocolate chunks

Method

Cheesecake

  1. Place the softened cream cheese in a bowl (microwave it on 10-20 second intervals if it's not soft).
    8 oz cream cheese softened
  2. Add the sugar, vanilla and egg and use a whisk to mix it until it's completely smooth.
    1 large egg room temperature, 50 grams granulated sugar, 2 tsp vanilla bean paste

Red Velvet Brownies

  1. Preheat the oven to 325F/163C and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them). 
  2. Place the butter, oil and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until it's all melted and combined. 
    113 grams salted butter gets melted, 170 grams dark chocolate chips, 120 mL avocado oil or any liquid oil works
  3. In a large bowl, place the eggs, granulated sugar, vinegar, vanilla. Whisk them together aggressively for 3-5 minutes, until the mixture is completely smooth. 
    3 large eggs room temperature, 300 grams granulated sugar, 2 tsp vinegar apple cider or white is fine, 2 tsp vanilla extract
  4. Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  5. Add the cocoa powder (sift it if it's chunky) and whisk until it's completely combined.
    40 grams natural cocoa powder spooned and leveled
  6. Add in the flour and salt and whisk just until there’s no more few streaks of flour left. 
    90 grams all-purpose flour spooned and leveled, 1/2 tsp fine sea salt
  7. Spread half the batter into the prepared pan, then spread the cheesecake batter on top.
  8. If the brownie batter has thickened, it can be hard to spread on top of the cheesecake batter so I microwave it again for about 20-30 seconds so it's more runny. Then pour it on top of the cheesecake and swirl in the rest of the cheesecake batter on top.
  9. Bake for 60-65 minutes, until the center is only a tiny bit jiggly. When you press on it, it should feel soft underneath but not liquid-y.
  10. I place some chunks of white chocolate on top about halfway through baking (so they don't burn).
    handful white chocolate chips *optional or chopped white chocolate chunks
  11. Allow to cool in the pan for 30-60 minutes. Top with a pinch of sea salt flakes and serve warm or cooled.
    pinch sea salt flakes for topping

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 75mgSodium: 192mgPotassium: 150mgFiber: 1gSugar: 27gVitamin A: 433IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
Course: Dessert
Cuisine: American
Keyword: brownies, red velvet