Best Red Velvet Brownies with Cheesecake Swirl
Delightful red velvet brownies topped with a creamy cheesecake swirl, perfect for dessert tables and family gatherings.
Ingredients
For the Brownie Layer
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup unsalted butter, melted or Halal-friendly butter substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper for easy removal later.
- In a large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Mix well until smooth.
- Slowly stir in the cocoa powder, flour, baking powder, and salt until just combined. Do not overmix.
- Stir in the red food coloring, mixing until the batter is a vibrant red.
Making the Cheesecake Swirl
- In another bowl, combine the softened cream cheese, sugar, egg, and vanilla extract. Beat until smooth and creamy.
Assembling the Brownies
- Pour half of the brownie batter into the prepared baking dish, spreading it evenly.
- Dollop spoonfuls of the cheesecake mixture over the brownie layer. Use a knife or skewer to swirl the two mixtures together.
- Carefully pour the remaining brownie batter over the top and swirl again if desired.
Baking
- Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Cooling and Serving
- Let the brownies cool in the pan before lifting them out to slice and serve.
Notes
To keep brownies fresh, store them in an airtight container in the refrigerator for about a week. For longer storage, wrap each brownie in plastic wrap and freeze individually for up to 3 months.