Red Velvet Cheesecake Brownies
Move over regular brownies, a new brownie is in town and here to stay!
Brownies and cheesecake join forces in this incredible dessert! What makes it even better is that the brownies are soft and fluffy red velvet! Making them in a brownie pan makes them perfect portions and no need to cut them and create a mess!
About This Recipe
These brownies are so incredibly moist and delicious they will become your go-to brownie! The steps for assembly in a 12 cavity brownie pan are shown below. You can also make them in an 8”x8” pan, but using the brownie pan makes them even portions, no hard crusty edges, and no messy crumbs from cutting them. They pop out easily by running a spatula around each side. This pan isn’t just for brownies, you can make little individual pies, omelet cups, cakes, and so much more. It is totally worth it. The instructions for the 8”x8” pan and the 12 cavity brownie pan are included so either way you will have the most amazing brownies ever!
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RED VELVET CHEESECAKE BROWNIES
Ingredients
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp. vanilla extract
- 1 Tbsp. red food coloring
- 1/8 tsp. salt
- 1/2 tsp white vinegar
- 2 eggs
- 3/4 cup all-purpose flour
- 1 (8 oz.) package cream cheese, softened
- 3 Tbsp. sugar
- 1/2 tsp. vanilla extract
- 1 egg yolk
Instructions
- Preheat oven to 350 F. Lightly grease an * 8"x8" pan or ** 12 cavity brownie pan; set aside.
- Brownies: In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla, food coloring, and salt; stirring to combine. Stir in white vinegar.
- Whisk together the 2 eggs in a small bowl and then istir them into the brownie batter. Fold n the flour, just until combined.
- Pour the batter into the *prepared pan, reserving 1/2 cup of the batter for the topping.
- *If using an 8"x8" pan, simply spread the batter evenly in the pan.
- **If using a 12 serving brownie pan, evenly distribute the batter in each cavity of the pan.
- Cheesecake Filling: In a bowl of a stand mixer (or using a bowl and an electric hand blender), blend together the cream cheese, sugar, vanilla, and egg yolk until combined.
- *If using an 8"x8" pan, spread the cream cheese mixture in an even layer over the brownie batter and then top with dollops of the reserved brownie batter. Use a knife to swirl the cream cheese together with the dollops of brownie batter.
- *Bake for 25-30 minutes, checking for doneness using a toothpick that comes out clean when inserted in the middle of the pan. Let cool completely before cutting and removing from pan.
- **If using a 12 serving brownie pan, dollop approximately 1 1/2 tablespoons of the cream cheese mixture on each brownie cavity and spread evenly over the brownie batter (a small spoon works well for this), and then dollop with approximately 1 tablespoon of the reserved brownie batter. Use a toothpick to swirl the cream cheese together with the dollop of brownie batter in each cavity.
- ** Bake for 22-25 minutes checking for doneness using a toothpick that comes out clean when inserted in the middle of a brownie. Let cool completely before removing from pan.
- These are absolutely amazing warm! Store in refrigerator.
Notes
Before Getting Started:
- Butter: melt
- Cream Cheese: soften
- Egg for Cheesecake Filling: separate and keep yolk for recipe
Nutrition Facts
Calories
677Fat
52Sat. Fat
27Carbs
32Fiber
7Net carbs
25Sugar
14Protein
27Sodium
532Cholesterol
168**Nutritional information is an estimate and may vary
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