Here you have our red velvet cheesecake brownies! The ultimate dessert for this upcoming Valentine’s day. So you can make them and enjoy them with people you love! Because, what better way to celebrate this day than with a dessert that is both decadent and charming!
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In this case, and for this Valentine’s Day, or as we know it better in Mexico (as far as I know anyway), February the 14th, we bring you these red velvet cheesecake brownies!
This is a delicious recipe. And the thing is, red velvet is basically a chocolate flavor. But not the typical chocolate flavor, but a slightly softer chocolate flavor, which has a very velvety texture (hence the name red velvet), and fluffy too. In addition, of course, the most characteristic part of “red velvet” flavor is that it is red, as is the case with these brownies.
To these red velvet brownies, we add a little cheesecake mixture on top. And we make a “marble” effect so that they are as beautiful as you see them in the pictures.
We all know that red velvet is known for being very soft and fluffy, and full of flavor. And of course, deep red in color. In this case we are making red velvet brownies, so it is a combination between a classic brownie and the red velvet flavor that we all love and know.
And on top, we add a layer of cheesecake. This is to turn them into red velvet brownies with cheesecake. And they are so good!
Besides, what can go wrong when combining cheesecake and red velvet? nothing, absolutely nothing, because the result is delicious! The red velvet brownie is soft, fudgy and a little sweet. And the cheesecake part is rich, full-bodied, and more neutral in flavor (and even a little acid). They are flavors that balance each other very well.
This is one of those desserts that are perfect as a gift, especially at this time of the year. It is a simple yet delicious dessert!
If you like this recipe, you have to go check out our brown butter brownies, such a delight!
Red velvet cheesecake brownies
Ingredients
For the red velvet brownies:
- 1/2 C (112 gr) unsalted butter, melted
- 3/4 C (150 gr) white sugar
- 2 tbsp (30 gr) brown sugar
- 2 eggs, big
- 2 tsp (10 ml) vanilla extract
- 2 tsp red food coloring, gel or liquid
- 1 tsp (5 ml) white vinegar
- 3/4 C (98 gr) all purpouse flour
- 1/4 C (21 gr) cocoa powder, unsweetened
- 1/2 tsp (2.5 gr) salt
For the cheesecake part:
- 3/4 C (170 gr) cream cheese, at room temperature
- 3 tbsp (45 gr) white sugar
- 1 egg, big
- 1 tsp (5 ml) vanilla extract
Instructions
For the red velvet brownies:
- Preheat the oven to 180° C. Place baking paper in a square pan about 20 cm wide.
- In a medium bowl, sift the flour with the cocoa powder, salt and mix well with a spoon.
- Place the butter with the two types of sugar in a large bowl and cream with a balloon whisk for 2-3 minutes until smooth and creamy.
- Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract with the red food coloring and vinegar and beat until blended.
- Add the flour mixture and beat just until there are no lumps and the ingredients are integrated so as not to over beat.
- Pour the mixture into the baking pan and spread it until it is uniform.
For the cheesecake part and baking:
- Place the cream cheese with the sugar, egg and vanilla extract in a medium bowl and beat with a balloon whisk for 2 minutes until very smooth and creamy.
- Add spoonfuls of the cream cheese mixture on top of the brownie mixture and then spread it all over the surface drawing swirls using a wooden toothpick or a dull knife.
- Bake the brownies at 180° C for 30 minutes until a wooden toothpick comes out almost clean with just a few crumbs.
- Remove the brownies from the oven and let them cool for at least 20 minutes before cutting them. Then, unmold them and cut them into 12 equal parts.
- The brownies can be stored in a tightly sealed tupperware container for up to 3 days at room temperature or up to 6 days in the refrigerator.
