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
A match made in heaven: red velvet brownies and creamy cheesecake!
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
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.
Slice of Seds 