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