Red Velvet Cheesecake Brownies take the decadent fudgy brownie we love and elevates it to new heights. A layer of soft and creamy cheesecake swirled with ultra chocolatey red velvet brownie batter
1packagecream cheese, softened to room temperature8 ounce
1large egg
1Tablespoonall-purpose flour
¼cupgranulated sugar
Instructions
Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking dish with parchment paper. Set aside.
In a mixing bowl, start making the brownie layer. Combine melted butter, sugar, and cocoa powder. Batter will be thick. Mix in gel food coloring (using a wooden spoon).
Add in vanilla, salt, and eggs, mixing until smoother.
Add in flour, mixing just until combined. Remove about 1/4 cup of the batter and set it aside. Pour the remaining batter into the baking dish.
In a mixing bowl, starting the cheesecake layer, blend cream cheese, egg, flour, and sugar on medium speed for 2-3 minutes, until smooth.
Pour over the brownie layer, smoothing it out evenly.
Use a small metal scoop (or teaspoon) and dollop about 9 scoops of the remaining batter over the top of the cream cheese layer.
Use a toothpick to swirl the batter and cream cheese together gently.
Bake for 30-35 minutes, the cheesecake center may still appear soft.
Cool to room temperature then chill for two hours before slicing.
Notes
Gel food coloring achieves a more vibrant color with less amount than liquid food coloring.
Store cheesecake brownies covered in airtight container in the refrigerator for up to 5 days.