Cheesecake red velvet swirled brownies
These are the best cheesecake swirled red velvet brownies
Servings: 16 squares
- 1 stick butter melted
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanila
- 2 tsp white vinegar
- 1 tbsp red food coloring
- 2 tbsp cocoa powder
- 3/4 cup +1 tbsp flour
- 4 oz cream cheese softened, you can microwave it for 10-15 seconds to soften it even more.
- 1 egg white
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Make the red velvet brownies first
In a large bowl, combine the melted butter and the granulated sugar. Whisk for 2-3 minutes. Add in the 2 eggs and the vanilla extract and whisk again until combined. Lastly add the white vinegar and the red food coloring and mix to combine. This wet mixture will be red and vibrant.
Sift the flour, cocoa powder, and salt into the wet mixture and gently fold. Do not over mix.
Spread the red velvet brownie batter on the prepared 8x8 baking pan , saving about 1/4 cup of batter for topping.
Make the cheese cake swirl mixture
In a small bowl, beat the cream cheese, sugar, egg white, and vanilla extract. Continue mixing until smooth.
Spread the cheese cake mixture over the brownie batter, top it with the 1/4 cup of brownie batter that we saved before.
Using a knife of a wooden skewer, gently drag it across the top of the red velvet brownies to create beautiful swirls.
Bake the brownies for 25-27 minutes or until .a toothpick inserted in the middle comes out clean. Allow the brownies to cool down completely before you try to cut into them.I cut mine into heart shapes using a heart cookie cutter but you could also cut them into 16 squares.
You can store these brownies in an airtight container:
- at room temperature for 3 days
- in the fridge for up to a week
- in the freezer for up to 2 months