Description
Delight in the rich, decadent fusion of red velvet brownies swirled with luscious vanilla and chocolate cheesecake fillings in this Red Velvet Chocolate Cheesecake Brownies recipe. Perfectly balanced with a nutty browned butter base and melty chocolate chunks, this dessert combines moist brownie layers with creamy cheesecake swirls for an indulgent treat that impresses every time.
Ingredients
Scale
Vanilla cheesecake filling:
- 8 oz cream cheese, room temperature (226 g)
- ¼ cup white sugar (50 g)
- 2 tbsp heavy cream
- 1 egg
- 1 tsp vanilla extract
Chocolate cheesecake filling:
- 100 g dark or semi-sweet chocolate
- ¼ cup heavy cream (60 g)
- 6 oz cream cheese, room temperature (170 g)
- ¼ cup white sugar (50 g)
Red velvet brownie batter:
- 12 tbsp unsalted butter (170 g)
- 50 g dark chocolate
- ¾ cup white sugar (150 g)
- ½ cup brown sugar (100 g)
- 2 large eggs
- 2 tsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp red food color
- 1 cup all purpose flour (130 g)
- 2 tbsp Dutch processed cocoa powder (12 g)
- ¾ tsp salt
- 100 g chopped white, dark, and milk chocolates (or chocolate chips)
Instructions
- Prepare vanilla cheesecake filling: In a medium bowl, combine cream cheese, sugar, heavy cream, egg, and vanilla extract. Whisk on medium-low speed until smooth and creamy, scraping the bowl as needed. Avoid overmixing. Set aside.
- Make chocolate cheesecake filling: Place chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring each time, until melted and smooth without overheating. Separately whisk cream cheese and sugar on medium-low until creamy. Fold melted ganache gently into cream cheese mixture until combined. Do not overmix. Set aside.
- Prepare red velvet brownie batter: Melt butter in a saucepan over medium heat, stirring until brown specks appear and it smells nutty. Remove promptly to prevent burning. Stir in dark chocolate until melted and smooth. In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3-4 minutes until pale and frothy. Add vinegar and butter-chocolate mixture and mix until combined. Sift flour, cocoa powder, and salt into the batter, then fold gently with a rubber spatula until just combined. Avoid overmixing. Optionally, set aside chopped chocolates for layering.
- Assemble the brownies: Preheat oven to 350 degrees Fahrenheit (conventional, no fan). Line a 9x9 inch baking pan with parchment paper. Spread half the brownie batter evenly in the pan and sprinkle with some chopped chocolate. Pipe alternating thick lines of vanilla and chocolate cheesecake fillings on top. Spread remaining brownie batter over the fillings and dollop remaining cheesecake fillings. Use a toothpick to swirl the cheesecake layers decoratively. Sprinkle remaining chopped chocolate on top.
- Bake and set: Bake in preheated oven for 35 minutes, or until a toothpick inserted into the center comes out with moist, sticky crumbs. Let the brownies rest at room temperature in the pan for at least 20 minutes, then transfer to the refrigerator for 1 hour to fully set. Slice and serve.
Notes
- The brownie batter firms up as it cools and can be harder to spread; spreading it on parchment paper first and transferring it to the pan upside down can help.
- Store brownies in the refrigerator due to the cheesecake filling; enjoy at room temperature or warmed slightly in the microwave for best flavor and texture.
- You can arrange the cheesecake layers differently—either swirl them or layer each separately according to preference.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
