Red Velvet Cheesecake Brownies

This brownie recipe, Red Velvet Cheesecake Brownies, leans on red liquid food coloring, vanilla extract and salt. It makes 24 small brownies and takes about 310 minutes.

• Yield 24 small brownies
• Ready in 310 minutes
• Prep 270 minutes
• Cook 40 minutes

Ingredients

Brownie Batter

• 1 cup ( 227 g ) butter (I use salted)
• 2 cups ( 340 g ) semisweet chocolate, chopped (or good quality chocolate chips –)
• 1 ½ cups ( 318 g ) granulated sugar
• 1 cup ( 212 g ) lightly packed brown sugar
• 6 large ( 300 g ) eggs
• 2 tablespoons red liquid food coloring
• 1 tablespoon vanilla extract
• 1 ¾ cups ( 249 g ) all-purpose flour
• ¼ cup ( 21 g ) natural, unsweetened cocoa powder
• ¾ teaspoon salt

Cheesecake Batter

• 16 ounces ( 454 g ) cream cheese, softened
• 1 cup ( 212 g ) granulated sugar
• ¼ cup ( 36 g ) all-purpose flour
• 2 large ( 100 g ) eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325 degrees F. Lin a 9X13-inch baking pan with parchment paper or foil (I suggest using a metal baking pan for even baking) and lightly grease with cooking spray.
2. In a microwave-safe bowl, combine the butter and chocolate and cook for 1-minute intervals at 50-60% power, stirring in between, and continuing to cook until melted (don't over heat).
3. Add the granulated sugar and brown sugar and whisk to combine. Add the eggs and whisk until fully combined.
4. Add the vanilla and food coloring and whisk until well combined.
5. Add the flour, cocoa (if the cocoa is really lumpy, sift it into the batter), and salt, and stir until just combined and no dry streaks remain.
6. Scoop out 1 cup batter and reserve for later. Spread the remaining batter evenly in the prepared pan.
7. For the cheesecake batter, in a medium bowl, cream together the cream cheese and granulated sugar until well combined. Add the flour and mix until well combined.
8. Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.
9. Spread the cheesecake batter evenly over the brownie batter.
10. Dollop the reserved brownie batter by tablespoonfuls over the cream cheese layer. Using a wooden skewer or other thin tool (I use a clean knitting needle!), swirl the layers back and forth. Swirl quickly or the brownie batter will stiffen and it will be harder to swirl.
11. Bake the brownies until the edges are set and the top is shiny, about 45 minutes. Add additional time, if needed, as each oven and pan type may vary. The center of the brownies should be slightly jiggly; that's ok. An instant read thermometer inserted into the center should register 165 degrees F.
12. Let the brownie cool completely in the pan. Refrigerate for 2-4 hours (or overnight) until well chilled. Serve chilled or at room temperature.

Cool the pan before you lift the squares.