Red Velvet Cheesecake Brownies

Ingredients

• 0.75 cup All-purpose flour
• 3 tbsp Natural cocoa powder
• 1 cup Unsalted butter
• 100 g Light brown sugar
• 210 g Powdered sugar
• 3 Large eggs (Room temperature)
• Salt (A pinch)
• 1 tsp Vinegar
• 1.5 tsp Gel red food coloring
• 3 tbsp Olive oil
• 0.75 cup Semi-sweet chocolate chips
• 0.333 cup Semi-sweet chocolate (Chopped)
• 1 tsp Vanilla extract
• 8 oz Cream cheese (Room temperature)
• 0.25 cup Granulated sugar
• 1 tsp Cornstarch
• 0.5 tsp Vanilla extract
• 2 tbsp Sour cream (Room temperature)
• 1 Large egg (Room temperature)

Steps

1. 1

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

2. 2

   Prepare the cheesecake layer first. In a mixing bowl, blend the cream cheese, egg, vanilla extract, sour cream, cornstarch, and granulated sugar until smooth. Set aside.

3. 3

   Prepare the brownie layer. Place the butter in a saucepan over medium-low heat. Brown it, stirring every 10 seconds, until it turns golden brown.

4. 4

   Transfer the browned butter to a heatproof bowl. Add the cocoa powder, olive oil, vanilla extract, chopped chocolate, vinegar, and red food coloring. Mix thoroughly, then let the mixture cool at room temperature for 15–20 minutes.

5. 5

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

6. 6

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

7. 7

   Combine the egg-and-sugar mixture with the cooled browned-butter mixture. Mix until combined.

8. 8

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

9. 9

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

10. 10

    Reserve 30 g, or about 2–3 tablespoons, of the cheesecake mixture. Pour the remaining cheesecake mixture over the brownie layer.

11. 11

    Top with the remaining brownie batter. Add the reserved cheesecake mixture in small portions over the top, then swirl it through the batter.

12. 12

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

13. 13

    Let the brownies cool completely before cutting.

Notes

The source does not specify an exact cooling duration beyond cooling completely before cutting. It also does not specify the number of brownies to cut; 16 servings is an estimate for an 8-by-8-inch pan.

Nutrition per serving

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