Description
Delight in the decadent fusion of rich red velvet brownies layered with creamy vanilla and chocolate cheesecake fillings. These Red Velvet Chocolate Cheesecake Brownies offer a perfect balance of moist, fudgy texture and luscious cheesecake swirls, creating a stunning and indulgent dessert ideal for any special occasion or treat.
Ingredients
Scale
Vanilla Cheesecake Filling
- 8 oz cream cheese, room temperature (226 g)
- ¼ cup white sugar (50 g)
- 2 tbsp heavy cream
- 1 egg
- 1 tsp vanilla
Chocolate Cheesecake Filling
- 100 g dark or semi-sweet chocolate
- ¼ cup heavy cream (60 g)
- 6 oz cream cheese, room temperature (170 g)
- 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 color
- 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)
Instructions
- Prepare Vanilla Cheesecake Filling: Add cream cheese, sugar, heavy cream, egg, and vanilla to a bowl. Whisk on medium-low speed until creamy, scraping the bowl occasionally. Avoid overmixing. Set aside.
- Prepare Chocolate Cheesecake Filling: Place chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second increments until melted and smooth, avoiding overheating. In a separate bowl, whisk cream cheese and sugar on medium-low speed until creamy. Gently fold ganache into cream cheese mixture until combined. Set aside.
- Make Red Velvet Brownie Batter - Melt Butter: In a saucepan over medium heat, melt butter while stirring until brown specks appear and it smells nutty. Remove promptly to prevent burning.
- Melt Chocolate in Butter: Add dark chocolate to the browned butter and stir until fully melted and combined.
- Mix Sugar and Eggs: In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3-4 minutes until pale, frothy, and light.
- Combine Wet Ingredients: Whisk in the vinegar and the butter/chocolate mixture until blended.
- Add Dry Ingredients: Sift flour, cocoa powder, and salt into the wet mixture. Gently fold using a rubber spatula until just combined to avoid overmixing.
- Optional Chocolate Folding: Either fold in chopped chocolates now or add during assembly for easier spreading.
- Preheat Oven and Prepare Pan: Preheat oven to 350 degrees Fahrenheit (conventional, no fan) and line a 9x9 inch baking pan with parchment paper.
- Assemble Brownies: Spread half the red velvet brownie batter onto the pan and sprinkle with chopped chocolate. Pipe thick alternating lines of vanilla and chocolate cheesecake fillings on top. Add the remaining brownie batter over the fillings, dollop on leftover cheesecake fillings, and swirl with a toothpick. Decorate with chopped chocolate.
- Bake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out with moist, sticky crumbs attached.
- Cool and Set: Allow the brownies to rest in the pan for 20 minutes at room temperature, then refrigerate for 1 hour to fully set before slicing and serving.
Notes
- The brownie batter firms up over time, making it harder to spread; spreading it first on parchment paper then transferring it to the pan upside down and peeling off the paper helps.
- Store these brownies in the fridge due to their cheesecake filling for best freshness.
- Serve brownies at room temperature or slightly warmed for optimal flavor and texture.
- You can layer the fillings and batter in your preferred pattern or swirl for a marbled effect.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
