Description
This Red Velvet Chocolate Cheesecake Brownies recipe features rich red velvet brownie layers swirled with creamy vanilla and chocolate cheesecake fillings. The brownies offer a perfect balance of moist, fudgy cake with silky cheesecake, enhanced by chunks of mixed chocolates, making them an indulgent treat for any dessert lover.
Ingredients
Scale
Vanilla Cheesecake Filling
- 8 oz cream cheese, room temperature
- ¼ cup white sugar (50 g)
- 2 tbsp heavy cream
- 1 egg
- 1 tsp vanilla extract
Chocolate Cheesecake Filling
- 100 g dark or semi-sweet chocolate
- ¼ cup heavy cream (60 g)
- 6 oz cream cheese, room temperature
- ¼ cup white sugar (50 g)
Red Velvet Brownie Batter
- 12 tbsp unsalted butter (170 g)
- 50 g dark chocolate
- ¾ cup white sugar (150 g)
- ½ cup brown sugar (100 g)
- 2 large eggs
- 2 tsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp red food coloring
- 1 cup all purpose flour (130 g)
- 2 tbsp Dutch processed cocoa powder (12 g)
- ¾ tsp salt
- 100 g chopped white, dark, and milk chocolates (or chocolate chips) to your liking
Instructions
- Prepare Vanilla Cheesecake Filling: In a bowl, add the room temperature cream cheese, white sugar, heavy cream, egg, and vanilla extract. Whisk on medium-low speed until a creamy mixture forms, scraping the bowl as you go. Avoid overmixing. Set aside.
- Make Chocolate Cheesecake Filling: Place chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second increments until chocolate melts into the cream to form a smooth ganache, being careful not to overheat. Separately, whisk cream cheese with sugar on medium-low speed until creamy. Gently fold the ganache into the cream cheese mixture until combined, scraping the bowl. Do not overmix. Set aside.
- Prepare Red Velvet Brownie Batter: In a saucepan over medium heat, melt the butter, stirring until brown specks appear and it smells nutty. Remove promptly to avoid burning. Stir in dark chocolate until melted. In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3-4 minutes until pale and frothy. Add vinegar, red food coloring, and butter/chocolate mixture; combine. Sift in flour, cocoa powder, and salt, then gently fold with a spatula until just combined. Do not overmix. Optionally, hold off adding chopped chocolates now for easier spreading.
- Assemble and Bake: Preheat oven to 350 degrees Fahrenheit. Line a 9x9 inch baking pan with parchment paper. Spread half the brownie batter evenly into the pan, sprinkle some chopped chocolate over it. Pipe the vanilla and chocolate cheesecake fillings in alternating thick lines over the batter. Top with the remaining brownie batter and dollop remaining cheesecake fillings. Use a toothpick to swirl the fillings and decorate with remaining chopped chocolate. Bake for 35 minutes or until a toothpick inserted comes out with moist, sticky crumbs.
- Cool and Set: Let the brownies rest in the pan at room temperature for at least 20 minutes. Transfer to the refrigerator for 1 hour to fully set before slicing and serving.
Notes
- The brownie batter firms up as it cools, making spreading harder; spreading it on parchment paper first and then transferring to the pan helps.
- Store brownies in the refrigerator because of the cheesecake filling; serve at room temperature or lightly warmed if preferred.
- Swirling the cheesecake fillings can be done in various patterns to create different looks; experiment with layering and swirling for visual appeal.
- Use a high-quality cocoa powder for richer flavor in the brownie batter.
- Make sure the cream cheese is at room temperature to ensure smooth cheesecake fillings.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
