Ingredients
Scale
Red Velvet Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 tablespoons cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- Optional: white chocolate chips
Cheesecake Layer
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- 1. Prepare the Pan
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or spray with non-stick spray for easy removal.
- 2. Make the Red Velvet Batter
- In a mixing bowl, whisk together the melted butter and sugar until smooth and glossy.
Add the eggs, vanilla extract, and red food coloring, mixing until fully combined.Stir in the cocoa powder, flour, and salt until just combined. Do not overmix.
- 3. Layer the Brownie Base
- Pour ¾ of the brownie batter into the prepared pan and spread evenly.
- 4. Prepare the Cheesecake Mixture
- In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until fully incorporated. - 5. Assemble the Swirl
- Spoon the cheesecake mixture evenly over the brownie layer.
Dollop the remaining brownie batter on top and use a knife to gently swirl the layers together. - 6. Bake
- Bake for 30–35 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with a few moist crumbs.
- 7. Cool and Slice
- Allow the brownies to cool completely in the pan before slicing for clean, perfect squares.