Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Ready in 45 minutes
24 review(s) averaging 4.5. 88% would make again

Top-ranked recipe named "Red Velvet Cheesecake Brownies"

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Recipe from Sweet Pea's Kitchen: http://sweetpeaskitchen.com/2011/02/red-velvet-cheesecake-brownies/

"Delicious.. I made 1 1/2 of the brownie recipe (not the topping) while still using two eggs. My whole family loved it and I was actually surprised at how good it turned out! I hate cake-like brownies and these were not cake-like at all! Will definitely make again. Maybe next time I won't add 1 1/2 the sugar if I increase the recipe by this amount. It's very sweet..."

- ifeyu

Ingredients

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1/2 Cup Butter
2 Oz Dark chocolate; Corsley chopped
1 Cup Sugar
2 Large Eggs
1 teaspoon Vanilla extract
1/2 teaspoon Red food coloring
2/3 cup Flour
1/4 teaspoon Salt
8 ounce Cream cheese; Room temp.
1/3 cup Sugar
1 Large Egg
1/2 teaspoon Vanilla extract

Original recipe makes 16 Servings

Servings  

Preparation

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.

Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Yields: 16 large brownies or 24 small brownies

Credits

Added on Award Medal
Verified by Tammylucas


Kimberlee10


Crypt579


moshnroll33


cynthiapuga1


cynthiapuga1

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Calories Per Serving: 212 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Red Velvet Cheesecake Brownies All 24 reviews

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Reviews

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Delicious. Very good cold.
willham 1 year ago

Super yummy! My only change would be spreading (or how to) cheesecake mixture more evenly. The brownies in the middle of the pan had a lot of cheesecake and not a lot of brownie, the brownies around the edges more brownie than cheesecake. But if you just go ahead and eat 2 pieces, one near the middle and one edge, you'll be fine. ;-)
d'vonneyow-young 1 year ago

siamese1127 1 year ago

Mine came out amazing. Both of my boyfriends favorite. Cheesecake and red velvet. Thank you.
cynthiapuga1 1 year ago

Yummo!!!
LaurenWatson 1 year ago

jarelle 1 year ago

Delicious.. I made 1 1/2 of the brownie recipe (not the topping) while still using two eggs. My whole family loved it and I was actually surprised at how good it turned out! I hate cake-like brownies and these were not cake-like at all! Will definitely make again. Maybe next time I won't add 1 1/2 the sugar if I increase the recipe by this amount. It's very sweet...
ifeyu 1 year ago

nick84 2 years ago

The previous review is from Raif's wife. She meant to say the brownies were made in a 9X13 inch pan and is hoping this is the new favorite:-) Type-o's aside, the brownies are still excellent!
raifmt 2 years ago

These brownies are absolutely amazing!!
FairSnowWhite 2 years ago

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