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My review
Red Velvet Cheesecake Swirl Brownies
squeeziebrb
"These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold."
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Ingredients
1 h 20 m servings 265 calsOriginal recipe yields 12 servings (1 8x8-inch pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
- Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
- Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
- Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
- Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.
Footnotes
- Cook's Note:
- The fluffier and smooth you can get the cheesecake mixture, the easier it will be to spread. I think this is best served the next day!
Nutrition Facts
Per Serving: 265 calories; 15.7 g fat; 28.4 g carbohydrates; 4.2 g protein; 87 mg cholesterol; 123 mg sodium. Full nutrition
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Reviews
Read all reviews 81105 Ratings
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Most helpful positive review
4/8/2013
wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the...
Most helpful critical review
3/30/2013
I expected the cream cheese mixture to be thick because of the cook's note, but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was wha...
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4/8/2013
wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the...
3/30/2013
I expected the cream cheese mixture to be thick because of the cook's note, but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was wha...
4/1/2013
When I saw this recipe that combines my teenage son's three favorite deserts red velvet, cheesecake and brownies together I knew it would be a hit! My whole family enjoyed this. I decided to ba...
8/2/2013
How anyone could give this recipe less then 5 stars is a shock to me. I made this recipe for the people I work with and they went over so well I can't wait to make them again. Yes, the cream che...
2/14/2014
Am I the only one that notices the directions don't actually match the ingredient measurements.
11/3/2014
I followed the recipe exactly except I didn't have food colouring. My husband said they were good. I think doubling the recipe would be good to make them thicker. I am going to try it next time
10/29/2013
It was a hit with all my friends but i wasn't a big fan. i've already been asked to make them again.
3/27/2014
Oh totally delicious. When I made it I used a full vanilla bean instead of vanilla extract. I mixed the seeds with the cream cheese and ground the vanilla bean skin with the sugar. Came out incr...