Red Velvet Cheesecake Brownies

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
• 60 g 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 room-temperature cream cheese, egg, cornstarch, sour cream, vanilla, and granulated sugar until the mixture is smooth. Set it aside.

3. 3

   Place the butter in a saucepan over medium-low heat. Brown it, stirring every 10 seconds, until the milk solids sink to the bottom and turn golden brown.

4. 4

   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 browned butter. Mix until the chocolate has dissolved and the mixture is smooth.

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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

10. 10

    Add the flour and semi-sweet chocolate chips. Mix only until just 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. Make swirls through the layers.

14. 14

    Bake for 35–40 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 brownie batter. The source does not specify storage instructions.

Nutrition per serving

• dessert
• brownies
• red velvet
• cheesecake
• baked
• chocolate
• American baking