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)
• 0.25 cup granulated sugar
• 1 tsp cornstarch
• 0.5 tsp vanilla extract (For the cheesecake layer)
• 2 tbsp sour cream (Room temperature)
• 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 by whisking the cream cheese, egg, vanilla extract, sour cream, cornstarch, and granulated sugar together until smooth. Set aside.

3. 3

   Brown the butter in a saucepan over medium-low heat, stirring every 10 seconds. When the milk solids sink and turn golden brown, transfer the butter to a heatproof bowl.

4. 4

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

5. 5

   Add the white vinegar and red food coloring to the butter mixture. Mix, then let it cool at room temperature for 15–20 minutes.

6. 6

   Whisk the three brownie-layer eggs and light brown sugar for 4–6 minutes, until the sugar has dissolved and the mixture is light and pale.

7. 7

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

8. 8

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

9. 9

   Add the flour, chocolate chips, and pinch of salt. Mix only until just combined; avoid overmixing.

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

    Let the brownies cool completely before cutting.

Notes

Dissolving the sugar in the eggs helps create a crackly top. Avoid overmixing the brownie batter. Adjust baking time as needed.

Nutrition per serving

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