Description
These Red Velvet Chocolate Cheesecake Brownies combine the rich, fudgy texture of red velvet brownies with creamy vanilla and chocolate cheesecake fillings, creating a decadent dessert that's beautifully marbled and bursting with flavor. Perfect for special occasions or any time you crave a luscious treat.
Ingredients
Scale
Vanilla Cheesecake Filling
- 8 oz cream cheese, room temperature (226 g)
- ¼ cup white sugar (50 g)
- 2 tbsp heavy cream
- 1 egg
- 1 tsp vanilla extract
Chocolate Cheesecake Filling
- 100 g dark or semi-sweet chocolate
- ¼ cup heavy cream (60 g)
- 6 oz cream cheese, room temperature (170 g)
- ¼ cup white sugar (50 g)
Red Velvet Brownie Batter
- 12 tbsp unsalted butter (170 g)
- 50 g dark chocolate
- ¾ cup white sugar (150 g)
- ½ cup brown sugar (100 g)
- 2 large eggs
- 2 tsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp red food coloring
- 1 cup all-purpose flour (130 g)
- 2 tbsp Dutch processed cocoa powder (12 g)
- ¾ tsp salt
- 100 g chopped white, dark, and milk chocolates (or chocolate chips)
Instructions
- Prepare Vanilla Cheesecake Filling: In a bowl, combine cream cheese, sugar, heavy cream, egg, and vanilla extract. Whisk on medium-low speed until smooth and creamy, scraping the sides as needed. Avoid overmixing. Set aside.
- Prepare Chocolate Cheesecake Filling: In a microwave-safe bowl, heat chocolate and heavy cream in 20-second intervals until melted and smooth, stirring gently. Separately whisk cream cheese and sugar until creamy. Gently fold the chocolate ganache into the cream cheese mixture until combined. Do not overmix. Set aside.
- Make Red Velvet Brownie Batter: Melt butter in a saucepan over medium heat, stirring until it develops brown specks and a nutty aroma, then remove from heat immediately to prevent burning. Add dark chocolate and stir until melted. In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3-4 minutes until pale and frothy. Mix in vinegar, red food coloring, and the butter-chocolate mixture. Sift in flour, cocoa powder, and salt, then fold gently with a spatula just until combined. Do not overmix. The chopped chocolate can be folded in now or added during assembly.
- Assemble and Bake: Preheat oven to 350 degrees Fahrenheit and line a 9x9-inch baking pan with parchment paper. Spread half of the brownie batter into the pan, sprinkle some chopped chocolate on top, then pipe thick alternating lines of the two cheesecake fillings over it. Add remaining brownie batter on top, dollop remaining cheesecake fillings, and use a toothpick to swirl. Decorate with more chopped chocolate. Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Let cool in pan for 20 minutes, then refrigerate for 1 hour before slicing.
Notes
- Brownie batter firms up over time which can make spreading difficult; spreading on parchment and transferring to the pan upside down helps.
- Store brownies in the refrigerator due to cheesecake filling; serve at room temperature or lightly warmed for best texture.
- Swirling the cheesecake fillings creates an attractive marbled effect and enhances flavor blend.
- Using vanilla bean paste enhances aroma more than regular vanilla extract.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
