🍫 Red Velvet Cream Cheese Brownies 🍰❤️
Ingredients:
For the Brownies:
- 🧈 Unsalted Butter – 1 stick
- 🍚 Granulated Sugar – 1 cup
- 🍦 Vanilla Extract – 2 teaspoons
- 🍫 Unsweetened Cocoa Powder – 1/4 cup
- 🧂 Salt – 1/4 teaspoon
- 🍓 Red Food Coloring – 1 tablespoon (use half if using gel)
- 🍶 White Vinegar – 1 teaspoon
- 🥚 Large Eggs – 2
- 🌾 All-Purpose Flour – 3/4 cup
For the Cheesecake Layer:
- 🧀 Cream Cheese (softened) – 8 ounces
- 🍚 Granulated Sugar – 1/3 cup
- 🥚 Large Egg – 1
- 🍦 Vanilla Extract – 1 teaspoon
- 🍫 Semi-Sweet Chocolate Chips – 1/4 cup
Directions:
- Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with foil for easy removal. - Make the Brownie Base
In a large heatproof bowl, melt the 🧈 butter in the microwave. Whisk in the 🍚 sugar, 🍦 vanilla, 🍫 cocoa powder, 🧂 salt, 🍓 red food coloring, and 🍶 vinegar, mixing each ingredient thoroughly before adding the next. Add the 🥚 eggs one at a time, whisking until incorporated. Fold in the 🌾 flour until just combined. Set aside 4 tablespoons of brownie batter. Spread the remaining batter evenly in the prepared pan. - Prepare the Cheesecake Swirl
In a medium bowl, beat together the 🧀 cream cheese, 🍚 sugar, 🥚 egg, and 🍦 vanilla extract until smooth. Spoon the cheesecake mixture over the brownie batter in large dollops. Drop the reserved brownie batter in small dollops on top of the cheesecake layer and sprinkle with 🍫 chocolate chips. - Swirl for a Marbled Effect
Using a knife, swirl the brownie and cheesecake layers in a circular motion to create a marbled effect. - Bake
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack before cutting into squares and serving.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: 288 kcal
Servings: 12 brownies
