Red Velvet Cheesecake Swirl Brownies

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Hello folks! Let’s share some brownie love today! I stumbled upon these red velvet cheesecake swirl brownie recipe last year when I was watching Sunny Anderson’s show on food network. It looked so simple, yet so fancy with those beautiful swirls and I have made it thrice so far, this being the third time. I love a good red velvet cake with cream cheese frosting, so wanted to try its brownie counterpart too. Well, I have the urge to try anything SWEET really ๐Ÿ˜€ And since Valentine’s Day is around the corner, I think this would make for a perfect sweet treat too, what do you think?


If you have never tried this brownie, then I suggest you do! It’s so fudgy, dense, velvety and the cream cheese layer adds a lovely, tangy, creamy dimension to it. It not only looks good, but it’s rich and oh so heavenly! Hmmm!!

I’m sure you will fall in love with it too ๐Ÿ™‚

Step by step instructions

1.Preheat the oven to 350 degrees F.

2.Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.

3.Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat.ย Transfer the meltedย butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve aboutย 2 tablespoonsย of the batterย to create the swirls on the topmost layer.

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4.Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air. Spread the cream cheese layerย on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer. Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

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Notes

1.Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons milk if the batter is too thick.

Measuring cup used, 1 Cup = 250 ml, 1 tsp= 5 mlย 

Red Velvet Cheesecake Swirl Brownies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 9 pieces

Red Velvet Cheesecake Swirl Brownies

Ingredients

    Red Velvet Brownie Layer:
  • 1 stick unsalted butter/ 113 grams butter/1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • Pinch salt
  • 1 tbsp red food coloring
  • 1 tsp vinegar
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/4 cup chopped toasted walnuts
  • Cream Cheese Layer
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/8 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.
  3. Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat.ย Transfer the meltedย butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve aboutย 2 tablespoonsย of the batterย to create the swirls on the topmost layer.
  4. Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air. Spread the cream cheese layerย on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer. Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Notes

Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons milk if the batter is too thick.

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Regards,

Freda

Recipe adapted from here

102 comments

  1. Shari says:

    I’m not usually a fan of red velvet desserts because they seem dry to me, but your brownies don’t look dry at all! In fact, the opposite is true of your brownies. The swirls are so pretty on the top. Thanks for sharing this, Freda! I hope your new year is going well so far!

  2. Loretta says:

    Your red velvet brownie swirls look amazing Freda. Love the moistness that comes across in your pictures. Definitely just in time for V-Day. I’m sure they were scooped up in no time eh? Gorgeous presentation!

    • Freda Dias says:

      Hi Deepti! You can substitute the eggs for 1/2 cup non sour yogurt in the brownie layer or even flax meal eggs ( 2 tablespoons of ground flax seeds in 6 tablespoons of water, stir and leave for 15 minutes, it will form into a sticky mass, use in place of eggs . For the cream cheese layer, add 1 tablespoon cornstarch instead of 1 egg.

  3. Shamsy says:

    Thanks a lot Freda…. Was looking at some recipes thinking of doing for Valentine’s day and suddenly there u come up with this red velvet swirl brownies…. Will surely try it…

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