These. Are. Amazing! I have been on a huge cheesecake kick ever since I was craving it this summer during my pregnancy. I was ordering it from our favorite restaurant down the street so much that they probably knew me as the cheesecake girl!
I first saw this recipe on Sally’s Baking Addition … I have a HUGE baking crush on Sally and love everything she makes! You can find the original recipe here. I made a few adjustments that I think make all the difference.
These taste incredible right out of the oven AND after they’ve chilled in the fridge- I seriously don’t know how I like them better. The brownie almost acts as a chewy and chocolatey crust for the cheesecake… MMM! Everyone in my family inhaled this- even my 2 year old. He actually said with a mouth full before he’d even finished “Can I have some more??”. Be the hero in your household… make these today!!
Let me know how they turn out!
Red Velvet Cheesecake Swirl Brownies
Ingredients
Red Velvet Brownies
- 2 eggs
- ½ cup unsalted butter melted
- 1 cup white sugar
- 2 tsp pure vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- 1 tbsp liquid red food coloring
- ¾ tsp white vinegar
- ¾ cup all purpose flour
Cheesecake Swirl
- 8 ounces cream cheese softened
- 1 tbsp sour cream
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1/4 cup sugar
Instructions
- Preheat the oven to 350 degrees. Spray 8×8 square pan or 9×9 cake pan with nonstick spray.
Make brownie layer
- Melt the butter in the microwave or on the stove and allow to cool a bit. Stir in sugar until combined.
- To the butter and sugar mixture add the vanilla and cocoa powder and slowly stir until combined.
- Finally, add the food coloring and vinegar and stir until combined.
- Whisk the two eggs and then stir into the brownie batter. Fold in the flour until fully incorporated, do not overmix.
- Pour the batter into the prepared pan and set aside.
Make the cheesecake swirl
- With a handheld mixer or a stand mixer with a whisk attachment, mix the cream cheese, sugar, egg yolk, sour cream and vanilla on medium speed until completely smooth- about one minute.
- Dollop spoonfuls of the cheesecake batter onto the brownie batter. Glide a knife through the layers until well mixed, creating a swirl pattern.
Bake
- Bake the brownies for about 30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the brownies to cool slightly (if you can!) they taste amazing warm from the pan.
- The brownies will stay good covered at room temperature for 3 days or 6 days in the fridge.
