Description
Decadent red velvet chocolate cheesecake brownies featuring layers of rich brownie batter and creamy vanilla and chocolate cheesecake fillings. These brownies combine the nutty flavor of browned butter with smooth ganache and a vibrant red velvet twist, baked to perfection and swirled for a stunning finish.
Ingredients
Scale
Vanilla Cheesecake Filling
- 8 oz cream cheese, room temperature (226 g)
- 1/4 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
- 1/4 cup heavy cream (60 g)
- 6 oz cream cheese, room temperature (170 g)
- 1/4 cup white sugar (50 g)
Red Velvet Brownie Batter
- 12 tbsp unsalted butter (170 g)
- 50 g dark chocolate
- 3/4 cup white sugar (150 g)
- 1/2 cup brown sugar (100 g)
- 2 large eggs
- 2 tsp vanilla bean paste
- 1/2 tsp vinegar
- 1/2 tbsp red food coloring
- 1 cup all purpose flour (130 g)
- 2 tbsp Dutch processed cocoa powder (12 g)
- 3/4 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, white sugar, heavy cream, egg, and vanilla extract. Whisk on medium-low speed until creamy and smooth, scraping the bowl as needed. Avoid overmixing. Set aside.
- Prepare Chocolate Cheesecake Filling: Place chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring until melted and smooth. In a separate bowl, whisk cream cheese and sugar on medium-low until creamy. Gently fold the chocolate ganache into the cream cheese mixture until combined without overmixing. Set aside.
- Make Brownie Batter - Brown Butter and Chocolate: Melt butter in a saucepan over medium heat, stirring frequently until it develops brown specks and a nutty aroma, then remove from heat to prevent burning. Stir in the dark chocolate until fully melted and combined.
- Mix Sugars, Eggs, and Flavorings: 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, red food coloring, and the warm butter-chocolate mixture, whisking gently until combined.
- Add Dry Ingredients: Sift together flour, Dutch cocoa powder, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined to avoid overworking the batter.
- Prepare for Assembly: Preheat oven to 350 degrees Fahrenheit (no fan) and line a 9x9 inch baking pan with parchment paper. Optionally, fold some chopped chocolate into the brownie batter or reserve it for layering.
- Assemble Layers: Spread half of the brownie batter evenly in the prepared pan. Sprinkle some chopped chocolate over this layer. Pipe thick alternating lines of vanilla and chocolate cheesecake fillings on top. Spread the remaining brownie batter over the fillings, dollop any remaining cheesecake fillings on top, then use a toothpick to swirl the fillings artistically. Decorate the top with remaining chopped chocolate.
- Bake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out with moist, sticky crumbs attached.
- Cool and Set: Allow brownies to rest at room temperature in the pan for at least 20 minutes, then refrigerate for 1 hour to fully set before slicing and serving.
Notes
- The brownie batter firms up as it cools, making it a bit harder to spread; to manage this, spread it initially on parchment and then transfer it to the pan by flipping and peeling the paper.
- Storing brownies in the refrigerator is recommended due to the cheesecake fillings; enjoy them at room temperature or warmed slightly in the microwave for best flavor and texture.
- You can customize the swirl pattern and layering of the cheesecake fillings according to your preference for presentation and texture variation.
- Ensure the browned butter does not burn by removing it from heat promptly once nutty aroma develops.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
