How To Make Red Velvet Cheesecake Swirl Brownies
Enjoy soft and fudgy bites of these red velvet cheesecake brownies, loaded with tang and sweetness of chocolate and cream cheese for an indulgent snack!
Preheat the oven to 350 degrees F. Spray 8×8-inch baking pan with nonstick spray. Set aside.
In a small bowl, beat the 2 eggs together. Set aside.
Melt the butter in a large microwave-safe bowl in 30-second increments until melted.
Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order.
Whisk in the eggs, then fold in the flour, until completely incorporated. Do not overmix.
Pour the brownie batter into a prepared baking pan, leaving about 3 to 4 tablespoons for the top.
With a hand-held mixer on medium speed, beat the softened cream cheese, ¼ cup of sugar, egg yolk, and ½ teaspoon of vanilla in a medium bowl for about 1 minute until completely smooth.
Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
Bake the brownies for 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the brownies to cool completely before cutting into squares. Enjoy!
Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.
- Calories: 197.78kcal
- Fat: 11.67g
- Saturated Fat: 6.77g
- Trans Fat: 0.23g
- Monounsaturated Fat: 3.11g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 21.61g
- Fiber: 0.66g
- Sugar: 16.20g
- Protein: 2.69g
- Cholesterol: 63.23mg
- Sodium: 80.62mg
- Calcium: 23.06mg
- Potassium: 58.85mg
- Iron: 0.65mg
- Vitamin A: 113.61µg
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