red velvet cheesecake brownies
Craving a delightful twist on classic brownies? Indulge in the rich, velvety goodness of Red Velvet Cheesecake Brownies—a perfect blend of fudgy red velvet layers and creamy cheesecake swirls.
Ingredients
For the Red Velvet Brownies
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Cooling and Serving
- Let the brownies cool completely in the pan on a wire rack.
- Transfer to the refrigerator and chill for at least 30 minutes before slicing.
- Use the parchment paper overhang to lift the brownies out of the pan.
- Place on a cutting board and slice into squares with a sharp knife, wiping the blade between cuts for cleaner edges.
Storage
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Before serving, let them sit at room temperature for 10 minutes.
- To freeze, wrap individual brownies in plastic wrap, then place them in a zip-top freezer bag.
- Freeze for up to 2 months and thaw in the refrigerator overnight or at room temperature for 30 minutes before serving.