Name: Red Velvet Cheesecake Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 cup butter (1 stick); 1/4 cup chocolate chips (dark or semi sweet); 1 cup sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 Tablespoon red food coloring; 3/4 teaspoon white vinegar; 2/3 cup all purpose flour; 1/4 teaspoon salt; 8 oz cream cheese (room temperature); 1/3 cup sugar; 1 large egg yolk; 1/2 Teaspoon vanilla extract

Why I Love These Brownies

Who doesn’t love Red Velvet Desserts? Cheesecake? Brownies? Then to combine them all together! These Red Velvet brownies are so moist, they are sure to be a hit at your next party.

These brownies are made in two parts. First, you will make the red batter. Next, you will make the cheesecake mixture. My favorite pan to do this in is the 9″ square pan. It doesn’t make them too thick but not too thin either. You will get about 16 brownies out of each batch.

Once you make the cheesecake batter you will dollop it into the pan. I make about 4 or 5 spoonfuls. Then just swirl the two colors together with a knife, but not so much that you can’t see the two distinct colors.

Also, don’t overbake the brownies. Remember they will continue baking about 5 minutes once you take them out of the oven. So follow the time on the recipe.

My daughter always requests this for her school parties. Sometimes I make them just in squares and other times I use a heart cookie cutter.

Ingredients

Red Food Coloring
Vinegar
Vanilla Extract
Butter
Chocolate Chips

For a complete list of ingredients scroll to the recipe below.

Directions:

Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease. A 9″ Pan gives you 16 thinner brownies whereas an 8″ gives you 9 thicker brownies.

In a small, heatproof bowl, melt butter and chocolate together in the microwave. Stir with a fork until very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together 1 cup sugar, 2 eggs, 2 tsp vanilla extract, vinegar, and red food coloring. Add in the chocolate mixture and stir until smooth.

The batter should be red. Add flour and salt to the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.

Bake for 30-35 minutes, until brownies and cheesecake are set. A brownie knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Do not overbake. Refrigerating the brownies will make cutting easier.

Notes:

The White Vinegar will make the Red Batter Stand Out.

You will not taste the Vinegar. Refrigerate brownies for at least 1 hour to get the best knife cuts.

You can get 9 or 16 brownies depending on the size pan you use.

An 8″ pan will take approx 35 minutes to bake while a 9″ pan will take about 30 minutes to bake.