Ingredients
- For the Red Velvet Brownie Base: 1 cup all-purpose flour, ¾ cup granulated sugar, ¼ cup cocoa powder, ½ tsp baking powder, ¼ tsp salt, ½ cup unsalted butter (melted), 2 large eggs, 1 tsp vanilla extract, 1 tbsp red food coloring.
- For the Cheesecake Swirl: 8 oz cream cheese (softened), ¼ cup granulated sugar, 1 large egg yolk, ½ tsp vanilla extract.
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, combine melted butter, sugar, eggs, vanilla extract, and red food coloring. Beat until smooth, then gradually fold in the dry ingredients.
- Beat softened cream cheese with sugar, egg yolk, and vanilla until creamy.
- Spread the red velvet batter into a greased 8×8-inch pan. Dollop the cheesecake mixture on top, then use a knife to create elegant swirls. Bake at 350°F (175°C) for 25–30 minutes. Let cool before slicing.
Notes
- Use room-temperature cream cheese for a lump-free swirl.
- For extra fudgy texture, slightly underbake the brownies.
- Dust with powdered sugar or drizzle with white chocolate for added elegance.
- Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in parchment paper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 brownie
- Calories: 280 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg