Red Velvet Cheesecake Brownies

46m
Serves 9
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Directions

  1. 1Preheat oven to 175°C / 350°F. Grease and line an 8x8 inch pan with parchment paper.
  2. 2Prepare Cream Cheese Layer: Whisk cream cheese, egg, cornstarch, sour cream, vanilla, and sugar until smooth.
  3. 3Brown butter in a saucepan over medium-low heat, stirring every 10 seconds. Once milk solids from butter sink and turn golden brown, transfer to heatproof bowl.
  4. 4Add cocoa powder, oil, vanilla, and chopped chocolate; mix until dissolved.
  5. 5Add vinegar and food color. Mix and let the mixture cool at room temperature for 15-20 minutes.
  6. 6Whisk eggs and light brown sugar (for 4-6 minutes) until dissolved and mixture turns into a light pale color.
  7. 7Add powdered sugar; mix until combined (1-2 minutes).
  8. 8Combine egg mixture with browned butter mixture; mix until combined.
  9. 9Add flour and chocolate chips. Mix until just combined; avoid overmixing.
  10. 10Transfer half of the brownie mixture to the prepared pan.
  11. 11Reserve 30g / 2-3 tbsp of the cream cheese mixture; add the remaining mixture on top of the brownie layer.
  12. 12Top with the remaining brownie batter; add the reserved cream cheese mixture. Make swirls.
  13. 13Bake for 35-40 minutes or until the edges are golden and the center is slightly fudgy.
  14. 14Let cool completely before cutting.

Ingredients

  • 1 cup unsalted butter
  • 3 tbsp natural cocoa powder
  • 1 tsp vanilla extract
  • 0.5 cup light brown sugar
  • 1.75 cups powdered sugar
  • 0.75 cup semi-sweet chocolate chips
  • 0.33 cup semi-sweet chocolate
  • 3 large eggs
  • 0.75 cup all-purpose flour
  • 1 pinch salt
  • 3 tbsp olive oil
  • 1.5 tsp gel red food coloring
  • 1 tsp white vinegar
  • 8 oz cream cheese
  • 0.25 cup granulated sugar
  • 1 tsp cornstarch
  • 2 tbsp sour cream
  • 1 egg

Equipment

8x8 inch baking panparchment papersaucepanheatproof bowlwhiskspatula