These red velvet cheesecake brownies are deliciously moist with a delectable swirl of cream cheese filling inside. Perfect for red velvet cake lovers!
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
265 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
Step 2
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.
Step 3
Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
1 teaspoon vanilla extract
1 cup white sugar
1 large egg
1 teaspoon distilled white vinegar
1 ounce red food coloring
2 large eggs, slightly beaten
1 (8 ounce) package cream cheese at room temperature
