Red Velvet Cheesecake Brownies
Ingredients
Brownie Batter
-
1
cup
butter
-
2
cups
semisweet chocolate, chopped
-
1 ½
cups
granulated sugar
-
1
cup
lightly packed brown sugar
-
6
large
eggs
-
2
tablespoons
red liquid food coloring
-
1
tablespoon
vanilla extract
-
1 ¾
cups
all-purpose flour
-
¼
cup
natural, unsweetened cocoa powder
-
¾
teaspoon
salt
Cheesecake Batter
-
16
ounces
cream cheese, softened
-
1
cup
granulated sugar
-
¼
cup
all-purpose flour
-
2
large
eggs
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 325°F and line a 9x13-inch baking pan with parchment paper.
- Melt the butter and chocolate together in a microwave-safe bowl, stirring until smooth.
- Whisk in the granulated sugar and brown sugar until combined.
- Add the eggs, vanilla, and food coloring, whisking until well combined.
- Stir in the flour, cocoa powder, and salt until just combined.
- Reserve 1 cup of brownie batter and spread the remaining batter in the prepared pan.
- For the cheesecake batter, cream together the cream cheese and granulated sugar until smooth.
- Mix in the flour, then add the eggs and vanilla, mixing until well combined.
- Spread the cheesecake batter over the brownie layer.
- Dollop the reserved brownie batter over the cheesecake layer and swirl with a skewer.
- Bake for about 45 minutes, until the edges are set and the center is slightly jiggly.
- Cool completely in the pan, then refrigerate for 2-4 hours before serving.
Nutrition Facts (estimated)
Servings
24
Calories
398
Total fat
22g
Total carbohydrates
47g
Total protein
5g
Sodium
229mg
Cholesterol
104mg
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