Red Velvet Cheesecake Brownies | Little Luna
Red Velvet Cheesecake Brownies | Little Luna
Red Velvet Cheesecake Brownies – A rich red velvet brownie cake base with an amazing layer of cream cheesecake on top, then more brownie batter is swirled into the cheesecake. These are definitely your new favorite desserts!
We love our cheesecake brownies, but the addition of delicious red velvet ingredients is also great! If you like brownies, you also want to check out Oreo brownies and buckeye brownies.
Red Velvet + Cream Cheese + Brownie
It’s like someone combined all your favorite desserts into an amazing delicacy!
These red velvet cheesecake brownies are so delicious and indulgent, they will definitely become your favorite dessert. They start with a rich red velvet brownie cake base with an amazing cream cheese cake layer on top, and then add more brownie batter to the cheesecake.
They are not only beautiful, but also very delicious, and they will definitely become a family favorite!
How to make a red velvet brownie
The chocolate cake layer is simple and quick to make and blend into this gorgeous, rich, velvety smooth batter. To make that layer, put the butter and sugar in a bowl or stand mixer and mix until combined. Add eggs, vanilla, food coloring and vinegar and mix well.
Add cocoa powder, flour, baking soda and salt, and mix well. Spread the batter in the prepared pan and reserve ½ cup of the batter.
Spread the batter evenly in the baking pan, and then it’s time to make the cheesecake layer.
Cheesecake layers
The cheesecake layer is simple and sweet (only four ingredients!), and it only takes one minute to make.
In a medium bowl, whisk together the cream cheese and sugar. Add the eggs and vanilla, and be sure to beat until it becomes smooth and creamy! Spread the cheesecake mixture on the brownie batter.
Scoop the remaining brownie batter into a zippered bag and cut a small piece from the corner of the bag. Line the brownie batter across the top of the cheesecake layer. Drag the toothpick across the line to create a swirling pattern.
Bake for 30-35 minutes, or until the toothpick inserted into the chocolate cake comes out clean. Let cool before serving.
Recipe tips + frequently asked questions
It is important to let them cool so that the cheesecake layer can set, even if waiting is definitely a challenge. 🙂 Once they cool down, you can start digging!
Why use vinegar? If you are like me, you might be thinking, “Why do these delicious brownies contain white vinegar?” First of all, vinegar helps baking soda work more effectively. Secondly, vinegar helps to enhance the red food coloring. In the past, red food coloring came from beets.
How to store: These brownies can only be stored and covered at room temperature for about 3 days. If you store them in an airtight container in the refrigerator, you can also keep them for up to a week. To freeze them, you need to wrap the whole block or individual slices in plastic film, and then wrap them in aluminum foil. Label and freeze for up to 3 months.
Can i double the recipe? If you want thicker large batches, just double the recipe. Bake in a 9Ă—13 pan for about 45 minutes, or until the toothpicks are clean.
However, I warn you, please make sure someone shares it with you, because you will want to eat the whole pot. They are addictive and delicious, and will definitely become your favorite dessert!
For more red velvet recipes, please check:
Course dessert
American cuisine
Preparation time 10 minutes
30 minutes cooking time
Total time 40 minutes
16 servings
Calories 197 kcal
Author Little Luna
Brownie
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons red food coloring
- 1 teaspoon white vinegar
- 1/4 cup cocoa powder
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
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Preheat the oven to 350. Line a 9 x 9 square baking pan with parchment paper or spray with cooking spray, then set aside.
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In a large bowl or the bowl of a stand mixer, combine the butter and sugar until combined. Add eggs, vanilla, food coloring and vinegar and mix well. Add cocoa powder, flour, baking soda and salt, and mix well. Spread the batter in the prepared pan and reserve ½ cup of the batter.
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In a medium bowl, whisk together the cream cheese and sugar. Add eggs and vanilla and stir until smooth. Spread the cheesecake mixture on the brownie batter.
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Scoop the remaining brownie batter into a zippered bag and cut a small piece from the corner of the bag. Line the brownie batter across the top of the cheesecake layer. Drag the toothpick across the line to create a swirling pattern.
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Bake for 30-35 minutes, or until the toothpick inserted into the chocolate cake comes out clean. Let cool before serving.