Red Velvet Cheesecake Swirl Brownies

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 265 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• ¼ teaspoon salt
• ¼ cup unsweetened cocoa powder
• ¼ cup white sugar
• ¼ teaspoon vanilla extract
• 1 large egg
• 1 teaspoon distilled white vinegar
• ¾ cup all-purpose flour
• ½ cup unsalted butter, melted
• 1 ounce red food coloring
• 2 large eggs, slightly beaten
• 1 (8 ounce) package cream cheese at room temperature

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.