Red Velvet Cheesecake Brownies
Fudgy red velvet brownies swirled with a tangy cream cheese layer.
Servings: 18 servings
Ingredients
Ingredients
- 3/4 cupunsalted butter diced into large cubes
- 4 ounces72% bittersweet chocolate coarsely chopped; or a similar percentage dark chocolate (I used Trader Joe’s 72% Pound Plus Bar)
- 2 cupsgranulated sugar
- 4 large eggs
- 1 ouncered food coloring or as needed for desired shade (see Note 1 below)
- 2 teaspoonsvanilla extract
- 1/3 cupunsweetened cocoa powder sifted if it’s lumpy
- 1 1/2 cupsall-purpose flour
- 1/2 teaspoonkosher salt
- 2 large egg whites
- 8 ouncepackage cream cheese very well softened
- 1/4 cupgranulated sugar
- 2 tablespoonsall-purpose flour
- 1 teaspoonvanilla extract
Instructions
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch pan with heavy-duty aluminum foil if desired for easier cleanup, then spray the foil (or the pan) with cooking spray. Set the prepared pan aside.
- In a very large microwave-safe bowl, combine ¾ cup unsalted butter (diced) and 4 ounces 72% bittersweet chocolate (coarsely chopped). Microwave on high for 90 seconds, then stir until smooth. If not fully melted, heat in additional 15-second bursts, stirring after each, until butter and chocolate are completely smooth.
- Add 2 cups granulated sugar to the melted chocolate mixture and whisk to combine. The mixture will seem thick and granular.
- Add 4 large eggs to the bowl and whisk until incorporated and smooth.
- Add 1 ounce red food coloring (or add a portion and increase as needed) and 2 teaspoons vanilla extract. Whisk gently at first to incorporate, then whisk until the batter is evenly colored to your desired shade.
- Add ⅓ cup unsweetened cocoa powder (sift first if it’s lumpy) and stir until fully incorporated.
- Add 1 ½ cups all-purpose flour and ½ teaspoon kosher salt. Stir until just combined and no streaks of flour remain. Do not overmix.
- Pour/turn the brownie batter into the prepared 9×13 pan and spread into an even layer. Set the pan aside.
- In a clean bowl, add 2 large egg whites, an 8-ounce package cream cheese (very well softened), and ¼ cup granulated sugar. Beat on high with a handheld electric mixer for about 5 minutes, or until the cream cheese is totally smooth and the mixture has fluffed up significantly in volume.
- Add 2 tablespoons all-purpose flour and 1 teaspoon vanilla extract to the cream cheese mixture. Beat just until incorporated and smooth.
- Drop the cream cheese mixture over the brownie batter in heaping tablespoonfuls, spacing the dollops evenly across the surface.
- Use a knife to gently swirl the cream cheese dollops into the brownie batter to create a marbled effect. Don’t over-swirl.
- Bake in the preheated 350°F oven for about 40 to 45 minutes (the recipe author baked 42 minutes). Start checking at 30 minutes. Rotate the pan once midway through baking to promote even cooking and browning. The brownies are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and transfer to a wire rack. Cool completely in the pan (this helps the brownies set) before lifting out using the foil, peeling off the foil, and cutting into squares.
Equipment
- 9x13-inch pan
Notes
Notes
Food coloring:
I used a
1-ounce bottle McCormick Red Food Coloring
. Anything less than this quantity would not have given me a sufficiently red enough shade. All brands of food coloring and personal preferences vary so use as much as needed. But don’t be surprised if you need a lot more than originally anticipated, i.e. a whole 1-ounce bottle in my case.
Swirling Tips:
I find actually bringing a bit of the brownie batter up and into the cream cheese mixture, and then swirling, gives a nice visual effect so you can see the red in the white. Everyone will have a different technique and swirl however you see fit. A big tip here is to not over swirl because then you won’t have an "artsy" looking design with a swirl pattern; you will just have a uniform pink-ish design and it doesn’t look as pretty. When you get to a place you think it looks good, have the courage to just stop swirling and not do "one more little swirl".
Storage:
I store the brownies airtight at room temp for up to 5 days. If you’re more comfortable storing them in the fridge, do so; noting they will be more prone to drying out. Brownies can be frozen for up to 4 months.
Adapted from
MyRecipes
.
Food coloring:
I used a
1-ounce bottle McCormick Red Food Coloring
. Anything less than this quantity would not have given me a sufficiently red enough shade. All brands of food coloring and personal preferences vary so use as much as needed. But don’t be surprised if you need a lot more than originally anticipated, i.e. a whole 1-ounce bottle in my case.
Swirling Tips:
I find actually bringing a bit of the brownie batter up and into the cream cheese mixture, and then swirling, gives a nice visual effect so you can see the red in the white. Everyone will have a different technique and swirl however you see fit. A big tip here is to not over swirl because then you won’t have an "artsy" looking design with a swirl pattern; you will just have a uniform pink-ish design and it doesn’t look as pretty. When you get to a place you think it looks good, have the courage to just stop swirling and not do "one more little swirl".
Storage:
I store the brownies airtight at room temp for up to 5 days. If you’re more comfortable storing them in the fridge, do so; noting they will be more prone to drying out. Brownies can be frozen for up to 4 months.
Adapted from
MyRecipes
.