Description
These decadent Red Velvet Chocolate Cheesecake Brownies combine rich red velvet brownie layers with creamy vanilla and chocolate cheesecake fillings, swirled together for a stunning and delicious dessert perfect for any occasion.
Ingredients
Scale
Vanilla Cheesecake Filling
- 8 oz cream cheese, room temperature
- ¼ cup white sugar
- 2 tbsp heavy cream
- 1 egg
- 1 tsp vanilla extract
Chocolate Cheesecake Filling
- 100 g dark or semi-sweet chocolate
- ¼ cup heavy cream
- 6 oz cream cheese, room temperature
- ¼ cup white sugar
Red Velvet Brownie Batter
- 12 tbsp unsalted butter
- 50 g dark chocolate
- ¾ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp red food coloring
- 1 cup all purpose flour
- 2 tbsp Dutch processed cocoa powder
- ¾ tsp salt
- 100 g chopped white, dark and milk chocolates (or chocolate chips)
Instructions
- Prepare vanilla cheesecake filling: Add cream cheese, sugar, heavy cream, egg, and vanilla to a bowl. Whisk on medium-low speed until creamy, scraping the bowl as needed. Avoid overmixing and set aside.
- Prepare chocolate cheesecake filling: Place chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second increments until melted and smooth, avoiding overheating. Separately whisk cream cheese and sugar on medium-low speed until creamy. Gently fold the ganache into cream cheese mixture until combined, scraping the bowl as needed. Do not overmix and set aside.
- Make red velvet brownie batter: Melt butter in a saucepan over medium heat until it has browned specks and a nutty aroma, then remove from heat quickly. Stir in dark chocolate until melted. In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla on high speed for 3-4 minutes until pale and frothy. Mix in vinegar, red food coloring, and butter-chocolate mixture. Sift flour, cocoa powder, and salt into bowl and gently fold with a rubber spatula until just combined. Optionally fold in chopped chocolates or add during assembly.
- Assemble brownies: Preheat oven to 350°F (conventional). Line a 9×9 inch baking pan with parchment paper. Spread half the brownie batter evenly and sprinkle some chopped chocolate on top. Pipe the two cheesecake fillings in thick alternating lines over this layer. Spread remaining brownie batter on top and dollop remaining cheesecake fillings. Use a toothpick to swirl the cheesecake fillings and decorate with chopped chocolate.
- Bake brownies: Bake assembled brownies for 35 minutes or until a toothpick inserted in the center comes out with moist, sticky crumbs. Let cool in the pan for at least 20 minutes at room temperature.
- Chill and serve: Transfer the brownies to the refrigerator and chill for 1 hour to fully set before slicing and serving.
Notes
- The brownie batter firms up as it rests, making it harder to spread. To make spreading easier, spread on parchment paper first, then transfer to the pan by flipping and peeling off the paper.
- Due to the cheesecake filling, store brownies in the fridge. They can be eaten at room temperature or warmed slightly in the microwave for best texture.
- Swirling the cheesecake fillings can be done creatively to achieve different marbled effects.
