Red Velvet Cheesecakes Brownies (Printable Version)
# What You'll Need:
→ Red Velvet Brownies
01 -
1 tablespoon red food coloring
02 -
1 teaspoon salt
03 -
1 teaspoon baking powder
04 -
1 tablespoon cocoa powder
05 -
2 cups all-purpose flour
06 -
1 tablespoon vanilla extract
07 -
4 large eggs
08 -
2 cups granulated sugar
09 -
1 cup (2 sticks) unsalted butter
→ Cheesecake Stuff
10 -
1 tablespoon all-purpose flour
11 -
1 teaspoon vanilla extract
12 -
2 large eggs
13 -
1 cup granulated sugar
14 -
16 ounces cream cheese, softened
→ Optional Finish
15 -
Chocolate shavings or sprinkles
16 -
Whipped cream
# How to Make It:
01 -
After they're cold, pop them out of the pan and cut them into tidy bars. Wipe your knife between slices to keep it clean. If you want, drop a bit of whipped cream and some chocolate bits or sprinkles on top of every brownie.
02 -
Let everything cool down for about half an hour on the counter. Move to the fridge and let it get nice and cold for at least 2 hours, or just leave them overnight for best results.
03 -
Stick your pan in the hot oven. Bake for 30 to 35 minutes until the top looks set and the edges puff up a bit. Poke the middle with a toothpick—it should come out with a couple moist crumbs, not raw batter.
04 -
Pour the cheesecake batter over the red velvet base. Spread it out evenly. Take a knife or skewer and gently swirl the top if you want a marbled look, but try to keep layers mostly separate.
05 -
Throw in eggs one by one, mixing well each time. Stop to scrape the bowl now and then. Add the vanilla and the flour. Stir just until it's mixed in—don't mix more than that.
06 -
Beat the soft cream cheese in a big bowl with an electric mixer until it feels nice and smooth, just a couple minutes. Add the sugar and beat until it turns a little fluffy.
07 -
Scoop the brownie batter into your baking dish. Smooth out the top so it's even. Set it aside while you make the next layer.
08 -
Add the dry mix to the wet stuff a bit at a time, just until everything comes together—don't go overboard with the stirring. Pour in the red food coloring and make sure the color looks even.
09 -
In a second bowl, stir together flour, cocoa powder, baking powder, and salt real well.
10 -
Crack the eggs into the butter-sugar bowl, one after the other. Mix good each time. Pour in the vanilla and mix until it's all in there.
11 -
Melt the butter on low in a small pot. Take it off the heat and dump in the sugar, stirring until it dissolves. Let it cool down for a bit—you want it just a little warm, not hot.
12 -
Turn your oven to 350°F (175°C). Coat a 9×13 inch pan with a bit of grease or line it with parchment if you want easy clean-up.
# Additional Tips:
01 -
If you want those layers to look sharp, let the brownie base cool down a bit before pouring on the cheesecake. Letting it sit in the fridge overnight helps the flavors come together too.