Description
Indulge in these decadent Red Velvet Chocolate Cheesecake Brownies featuring layers of rich red velvet brownie batter combined with creamy vanilla and chocolate cheesecake fillings. Perfectly baked to a moist, fudgy finish and swirled with chocolate chunks, these brownies are a show-stopping dessert for any occasion.
Ingredients
Scale
Vanilla Cheesecake Filling
- 8 oz cream cheese, room temperature (226 g)
- ¼ 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
- ¼ cup heavy cream (60 g)
- 6 oz cream cheese, room temperature (170 g)
- ¼ cup white sugar (50 g)
Red Velvet Brownie Batter
- 12 tbsp unsalted butter (170 g)
- 50 g dark chocolate
- ¾ cup white sugar (150 g)
- ½ cup brown sugar (100 g)
- 2 large eggs
- 2 tsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp red food coloring
- 1 cup all-purpose flour (130 g)
- 2 tbsp Dutch processed cocoa powder (12 g)
- ¾ tsp salt
- 100 g chopped white, dark, and milk chocolates or chocolate chips
Instructions
- Prepare the Vanilla Cheesecake Filling: In a bowl, combine cream cheese, white sugar, heavy cream, egg, and vanilla extract. Whisk on medium-low speed until smooth and creamy, scraping the sides as needed. Avoid overmixing. Set aside.
- Make the Chocolate Cheesecake Filling: Place chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals until melted and smooth, stirring gently to avoid overheating. Separately, whisk cream cheese and sugar until creamy on medium-low speed. Fold the chocolate ganache gently into the cream cheese mixture until combined. Set aside.
- Prepare the Red Velvet Brownie Batter: Melt butter in a saucepan over medium heat, stirring constantly. Continue cooking until it develops brown specks and a nutty aroma, then promptly remove from heat to prevent burning. Add dark chocolate and stir until melted. In a large bowl, whisk together white sugar, brown sugar, eggs, and vanilla bean paste at high speed until the mixture is pale and frothy (3-4 minutes). Stir in vinegar, red food coloring, and the butter/chocolate mixture until combined. Sift in flour, cocoa powder, and salt, then fold gently with a rubber spatula until just combined. Do not overmix. Optionally, set aside the chopped chocolates for layering instead of mixing in.
- Assemble the Brownies: Preheat the oven to 350 degrees Fahrenheit (conventional, no fan). Line a 9x9 inch baking pan with parchment paper. Spread half of the brownie batter evenly; sprinkle with some chopped chocolate. Pipe the vanilla and chocolate cheesecake fillings in thick alternating lines over the batter. Top with the remaining brownie batter, then dollop any remaining cheesecake fillings on top. Use a toothpick or skewer to swirl the cheesecake layers gently. Decorate with remaining chopped chocolate pieces.
- Bake: Bake in the preheated oven for 35 minutes until a toothpick inserted into the center comes out with moist, sticky crumbs. Avoid overbaking to keep brownies fudgy.
- Cool and Set: Allow the brownies to rest in the pan for at least 20 minutes at room temperature. Then transfer to the refrigerator for 1 hour to fully set the cheesecake layers before slicing and serving.
Notes
- The brownie batter firms as it cools, making it harder to spread; spreading the batter on parchment and then transferring it to the pan may help.
- Store brownies in the refrigerator due to the delicate cheesecake filling; best served at room temperature or slightly warmed.
- Use a toothpick to swirl cheesecake layers gently to create a marbled effect without overmixing.
- For best results, use room temperature cream cheese and eggs to ensure smooth cheesecake fillings.
- Adjust sweetness by selecting dark or semi-sweet chocolate based on your preference.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
