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Red Velvet Cheesecake Swirl Brownies

Red Velvet Cheesecake Swirl Brownies - featured image
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These Red Velvet Cheesecake Swirl Brownies combine a rich, fudgy red velvet brownie base with a creamy, tangy cheesecake swirl for a showstopping party dessert. Easy to make and endlessly adaptable, they’re perfect for celebrations or a sweet treat anytime.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1 tablespoon white vinegar
  • 1 tablespoon red food coloring (gel preferred)
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla, whisk until smooth.
  3. Stir in cocoa powder, flour, salt, and baking powder. Mix gently until just combined.
  4. Pour in vinegar and red food coloring. Stir until the batter is a deep, vibrant red. If needed, add a drop more coloring. Batter should be thick but pourable; add a tablespoon of milk if too stiff.
  5. Pour about 3/4 of the brownie batter into the prepared pan and smooth out with a spatula. Reserve the rest for swirling on top.
  6. In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until creamy and lump-free.
  7. Dollop spoonfuls of the cream cheese mixture over the brownie base. Add small spoonfuls of the reserved brownie batter on top of the cream cheese.
  8. Use a toothpick or skewer to gently swirl the cheesecake and brownie layers together with 6-8 figure-eight motions.
  9. Bake for 30-35 minutes, checking with a toothpick for mostly clean results with a few moist crumbs. Edges should look set and center slightly jiggly.
  10. Let brownies cool completely in the pan on a wire rack before slicing.
  11. Lift brownies out using the parchment overhang. Cut into 16 squares (or 9 for extra-large pieces), wiping the knife between cuts for cleaner edges.

Notes

Room-temperature ingredients help prevent lumps and ensure even baking. Don’t overmix the batter after adding flour for fudgy brownies. Swirl gently for distinct layers. Cool completely before slicing for clean edges. Adapt with gluten-free flour, dairy-free substitutes, or add-ins like berries or chocolate chips. Store in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Keywords: red velvet brownies, cheesecake swirl, party dessert, easy brownies, holiday baking, cream cheese brownies, fudgy brownies, celebration dessert

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