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Ultimate Fudgy Red Velvet Cheesecake Brownies: Perfect Swirl Technique and Rich Flavor

A close-up of a rich, fudgy square of red velvet cheesecake brownies showing the distinct red and cream cheese swirl.
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Make these rich, fudgy red velvet cheesecake brownies that combine a dense, cocoa-rich base with a creamy, tangy cheesecake swirl. This recipe delivers a visually stunning dessert that is genuinely doable for any home cook.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, softened
  • 1 large egg, room temperature (for cheesecake layer)
  • 1/3 cup granulated sugar (for cheesecake layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Beat in the 2 room temperature eggs one at a time, mixing well after each addition. Stir in the red food coloring and vanilla extract until the color is uniform.
  4. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Spread the red velvet batter evenly into the prepared pan.
  5. Prepare the cream cheese swirl: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining 1/3 cup sugar and the extra egg. Beat until the mixture is smooth and creamy.
  6. Drop spoonfuls of the cream cheese mixture over the brownie batter in the pan.
  7. Create the swirl: Use a butter knife or a skewer to gently cut through the layers in an S-shape or figure-eight pattern to marble the cheesecake into the red velvet batter. Do not over-swirl; you want distinct ribbons of color and texture.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter. The cheesecake layer should look set.
  9. Cool the brownies completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Cut into 16 squares. Serve these decadent chocolate cheesecake bars once fully cooled for the best texture.

Notes

  • For the most vibrant red velvet color, use a high-quality gel-based red food coloring instead of liquid drops.
  • Ensure your cream cheese and egg for the cheesecake layer are at room temperature to prevent lumps in your swirl.
  • To achieve bakery-style results, chill the brownies for at least two hours before slicing. This makes cutting clean squares easier.

Nutrition

Find it online: https://completelyyummy.com/red-velvet-cheesecake-brownies-recipe/