Red Velvet Brownies with Cheesecake Layer

Ingredients

• 1 cup unsalted butter
• 3 tbsp natural cocoa powder
• 1 tsp vanilla extract (For the brownie layer)
• 0.5 cup light brown sugar
• 1.75 cups powdered sugar
• 0.75 cup semi-sweet chocolate chips
• 0.333 cup semi-sweet chocolate (Chopped)
• 3 large eggs (Room temperature; for the brownie layer)
• 0.75 cup all-purpose flour
• salt (A pinch)
• 3 tbsp olive oil
• 1.5 tsp gel red food coloring
• 1 tsp white vinegar
• 8 oz cream cheese (Room temperature; for the cheesecake layer)
• 0.25 cup granulated sugar (For the cheesecake layer)
• 1 tsp cornstarch (For the cheesecake layer)
• 0.5 tsp vanilla extract (For the cheesecake layer)
• 2 tbsp sour cream (Room temperature; for the cheesecake layer)
• 1 large egg (Room temperature; for the cheesecake layer)

Steps

1. 1

   Preheat the oven to 175°C / 350°F. Grease an 8-by-8-inch pan and line it with parchment paper.

2. 2

   Prepare the cheesecake layer first. Whisk the room-temperature cream cheese, egg, cornstarch, sour cream, vanilla extract, and granulated sugar until the mixture is smooth.

3. 3

   Make the browned butter. Place the unsalted butter in a saucepan over medium-low heat and stir every 10 seconds.

4. 4

   Continue heating until the milk solids sink to the bottom and turn golden brown. Transfer the browned butter to a heatproof bowl.

5. 5

   Add the cocoa powder, olive oil, vanilla extract, and chopped semi-sweet chocolate to the hot browned butter. Mix until the chocolate has dissolved.

6. 6

   Add the white vinegar and gel red food coloring, and mix to combine. Let the mixture cool at room temperature for 15–20 minutes.

7. 7

   In a separate bowl, whisk the three room-temperature eggs with the light brown sugar for 4–6 minutes, until the sugar has dissolved and the mixture is light and pale.

8. 8

   Add the powdered sugar to the egg mixture and mix for 1–2 minutes, until combined.

9. 9

   Add the cooled browned-butter mixture to the egg mixture and mix until combined.

10. 10

    Add the all-purpose flour, salt, and semi-sweet chocolate chips. Mix just until combined, taking care not to overmix.

11. 11

    Transfer half of the brownie batter to the prepared pan and spread it into an even layer.

12. 12

    Reserve 30 g / 2–3 tablespoons of the cheesecake mixture. Add the remaining cheesecake mixture over the brownie layer.

13. 13

    Top with the remaining brownie batter, then add the reserved cheesecake mixture. Swirl the layers together.

14. 14

    Bake for 40–45 minutes, until the edges are golden and the center is slightly fudgy.

15. 15

    Let the brownies cool completely before cutting.

Notes

Dissolving the sugar into the eggs helps create a crackly top. Avoid overmixing the batter. Adjust the baking time as needed. The source does not specify a cooling duration beyond cooling completely before cutting.

Nutrition per serving

• dessert
• brownies
• baked
• red velvet
• cheesecake
• vegetarian