Description
Red Velvet Cheesecake Brownies swirl red velvet batter with creamy cheesecake, finished with frosting and sprinkles, creating striking marbled bars ideal for dessert boards.
Ingredients
- Red Velvet Brownie Layer:
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon white vinegar
- 2 to 3 teaspoons liquid red food coloring, more as needed
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon fine sea salt
- Cheesecake Swirl:
- 12 ounces cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons plain Greek yogurt or sour cream
- Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 to 3 teaspoons milk or cream, as needed for spreading consistency
- Topping:
- 1/4 cup red, white, or seasonal sprinkles
- For Pan:
- Neutral oil or softened butter for greasing
- Parchment paper for lining a 9 x 13 inch pan
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan, then line it with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until thick and glossy.
- Add the eggs and vanilla to the sugar mixture and whisk until the batter is smooth and slightly lightened.
- Whisk in the cocoa powder, white vinegar, and red food coloring until the mixture is evenly colored.
- Sift the flour and salt in a separate bowl, then add the dry ingredients to the red velvet mixture and gently fold just until no streaks of flour remain.
- Reserve about 3/4 cup of this batter in a small bowl for swirling.
- Spread the remaining red velvet batter evenly into the prepared pan.
- For the cheesecake swirl, beat the softened cream cheese and granulated sugar in a medium bowl until very smooth.
- Add the egg, vanilla, and Greek yogurt or sour cream to the cream cheese mixture and beat again until silky.
- Pour the cheesecake mixture evenly over the red velvet batter in the pan.
- Dollop teaspoons of the reserved red velvet batter over the cheesecake layer in rows.
- Use a thin knife or skewer to drag through the dollops and cheesecake in figure-eight motions to create a marbled pattern.
- Bake for 28 to 35 minutes, until the edges are set and the center jiggles slightly.
- Place the pan on a wire rack and let the brownies cool completely to room temperature, then chill for at least 1 hour.
- To make the cream cheese frosting, beat the softened cream cheese and butter until smooth and fluffy, then gradually mix in the powdered sugar and vanilla.
- Add milk or cream, a teaspoon at a time, until the frosting is smooth and spreadable.
- Spread the frosting gently over the chilled bars as a thin layer.
- Immediately scatter the sprinkles evenly over the frosting, pressing very lightly.
- Return the pan to the refrigerator for 30 to 45 minutes so the frosting sets slightly.
- Use the parchment overhang to lift the slab onto a cutting board.
- Cut into neat squares or rectangles, wiping the knife blade clean between cuts.
Notes
- Bring cream cheese and eggs to room temperature for smooth mixing.
- Do not overbake; remove when the center still has a slight jiggle.
- Chill thoroughly before frosting and slicing for clean cuts.
- Use a hot, dry knife and wipe between cuts for crisp edges.
- Store tightly covered in the refrigerator for up to 4 days.
- Freeze individual bars for up to 2 months.
- Thaw frozen bars overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 30 to 35 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American