Red Velvet Cheesecake Brownies Recipe
Red Velvet Brownies are one of our favorite holiday treats. They are amazing! I decided to change them up a bit this year and add a little cheesecake to them. The result? Amazing! I mean how could they not be? Red Velvet, brownies and cheesecake. YUM!
These brownies only take a few minutes to whip up. I had them ready in the time it took for the oven to preheat. One note, the brownies use a whole 1-ounce bottle of red food coloring. That is correct. Just dump the whole thing in. I promise it will work. The brownies have a vibrant red color and taste fantastic.
*The original Red Velvet Brownies recipe – https://www.plainchicken.com/2010/12/red-velvet-brownies.html
Red Velvet Cheesecake Brownies
adapted from myrecipes.com
- 2/3 cup semi-sweet chocolate chips
- 3/4 cup butter
- 2 1/4 cups sugar, divided
- 4 large eggs
- 1 (1-oz) bottle red liquid food coloring
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 (8-oz) package cream cheese, softened
- 1 egg white
- 2 tablespoons all-purpose flour
Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing about 2 inches to extend over the sides; spray foil with cooking spray.
Microwave chocolate and butter in a large microwave-safe bowl on HIGH for 1 1/2 to 2 minutes or until melted and smooth. Whisk in 2 cups sugar. Add eggs, whisking just until blended after each addition. Add food coloring and 1 tsp vanilla. Gently stir in flour and salt. Pour batter into prepared pan.
Beat cream cheese and remaining 1/4 cup sugar with an electric mixer until fluffy. Add egg white and remaining teaspoon of vanilla. Mix until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.
Bake for 30 to 32 minutes. Cool completely. Lift brownies from pan, using foil sides as handles. Remove foil and cut brownies into squares.