Red Velvet Cheesecake Brownies
- Level: Intermediate
- Yield: 16 to 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 273
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 80
- Sodium
- 165
- Total: 2 hr 30 min
- Active: 35 min
Ingredients
For the Cheesecake Layer:
Cooking spray
12 ounces cream cheese, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon unsweetened Dutch-process cocoa powder
1/4 teaspoon red gel food coloring
1 tablespoon buttermilk
For the Brownie Layer:
2 sticks unsalted butter
1 3/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
1/2 teaspoon baking powder
Directions
- Make the cheesecake layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters.
- Make the brownie layer: Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth.
- Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer.
- Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Cut into pieces.