Velvet Cheesecake Swirls (Print Version)
# Ingredients:
→ Red Velvet Brownies
01 -
3/4 cup all-purpose flour
02 -
1/4 teaspoon salt
03 -
1 cup granulated sugar
04 -
2 large eggs
05 -
1 tablespoon red food coloring
06 -
1 tablespoon cocoa powder
07 -
1 teaspoon vanilla extract
08 -
1/2 cup unsalted butter, melted
→ Cheesecake Layer
09 -
1 large egg
10 -
1/2 teaspoon vanilla extract
11 -
1/4 cup granulated sugar
12 -
8 oz cream cheese, softened
# Instructions:
01 -
Set your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, making sure to leave extra on the sides so you can lift out the brownies easily later.
02 -
Take a big bowl and whisk together melted butter with sugar until it turns smooth. Toss in the eggs, vanilla, and food color. Mix until all combined. Sift the dry stuff—cocoa, flour, and salt—into the wet mix. Gently fold them together. Don’t overdo it; just mix until blended.
03 -
In another bowl, beat cream cheese till it's smooth, then stir in the sugar. Add the egg and vanilla too, and beat again until it's totally creamy and lump-free.
04 -
Spread about three-quarters of the red velvet mix in the pan. Smooth it out. Pour the cheesecake layer on top and softly spread it to the edges. Drop spoonfuls of the leftover red velvet mix over the cheesecake layer. Using a knife or toothpick, make swirls to marbelize the top.
05 -
Pop it in the oven for about 30-35 minutes. Check the center by inserting a toothpick. It’s done if there are just a few moist crumbs clinging to it.
06 -
Leave the brownies in the pan until they’re fully cooled. Then, transfer them to a fridge for about 30 minutes before slicing to get cleaner cuts.
07 -
Cut the brownies into squares. Enjoy plain, or make it fancy with whipped cream or chocolate sauce drizzled on top.
# Notes:
01 -
Keep these in a sealed container in the fridge for up to 5 days. Want to save them longer? Freeze them for up to 3 months.
02 -
Skip the food coloring if you’d like, though they won’t have the classic red look.
03 -
Add a fun twist by mixing in dark chocolate chunks or white chocolate chips into your red velvet batter.