Red Velvet Cheesecake Brownies

They say that after a while you start mimicking, or even mirroring, your partner and we believe that is the case with these red velvet cheesecake brownies. The flavors swirl together and complement each other in a way that just makes sense. The fudginess of the red velvet and the tang of the cheesecake make a beautiful partnership, while the brownie is the perfect base to hold it all together. It’s a true celebration of love.

Ingredients

Brownie Batter

• Cooking spray

• 3/4 cup (1 1/2 sticks) unsalted butter

• 4 oz. semisweet chocolate chips

• 1 cup (200 g.) granulated sugar

• 1/2 cup (110 g.) packed light brown sugar

• 2large eggs

• 2 tsp. pure vanilla extract

• 2 tsp. red food coloring

• 1 cup (120 g.) all-purpose flour

• 3 Tbsp. unsweetened cocoa powder

• 1 tsp. kosher salt

Cheesecake Batter & Assembly

• 1 large egg

• 1 (8-oz.) pkg. cream cheese

• 1/4 cup (50 g.) granulated sugar

Directions

• Brownie Batter

  1. Step 1

     Arrange a rack in center of oven; preheat to 350°. Line a 9" x 9" pan with parchment, leaving a 2" overhang on all sides. Grease parchment with cooking spray.

  2. Step 2

     In a large saucepan over medium heat, heat butter until melted and barely starts to bubble. Add chips, reduce heat to low, and cook, stirring frequently, until melted, about 2 minutes.

  3. Step 3

     Remove from heat. Add granulated sugar and brown sugar stir with a rubber spatula until combined. Using a handheld mixer on medium speed, add eggs, one at a time, beating to blend after each addition. Continue to beat until pale and fluffy, about 3 minutes more. Add vanilla and red food coloring and beat until combined.

  4. Step 4

     In a small bowl, whisk flour, cocoa powder, and salt. Add dry ingredients to egg mixture and fold with a spatula just until flour disappears; do not overmix.

     
     

• Cheesecake Batter & Assembly

  1. Step 1

     In a medium bowl, using handheld mixer on medium-high speed, beat egg, cream cheese, and granulated sugar until smooth, 1 to 2 minutes.

  2. Step 2

     Pour brownie batter into prepared pan; smooth top. Using 2 spoons, dollop cheesecake batter on top of brownie batter, leaving about 1/2" between each dollop. Swirl mixtures together with a butter knife to create a marbled effect.

  3. Step 3

     Bake brownies, tenting pan with foil if edges or top brown too quickly, until a tester inserted into the center comes out with a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 20 minutes.

  4. Step 4

     Using parchment overhang, lift out brownies and transfer to a cutting board. Cut into squares.