Swirled red velvet cheesecake brownies
Print

Swirled Red Velvet Cheesecake Brownies

Updated from a recipe originally published in August, 2013.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 24
Author CASA Veneracion

Ingredients

  • 250 grams butter softened
  • 2 cups sugar
  • seeds of 2 vanilla pods (or substitute 2 tsps. of good vanilla extract)
  • 1/2 cup cocoa powder
  • 1 teaspoon red color paste (double the amount if using liquid food color)
  • 2 teaspoons vinegar (yes, vinegar!)
  • 2 whole eggs (the original recipe uses 4)
  • 1 and 1/2 cups all-purpose flour

For the cream cheese topping:

  • 500 grams cream cheese
  • 1/2 cup sugar
  • 2 whole eggs

Instructions

  • Preheat the oven to 350F.
  • Line two 7"x11" pans with baking paper.
  • Whisk the butter and sugar until light and fluffy.
  • Mix in the cocoa powder and vanilla seeds.
  • Stir in the vinegar and red food color.
  • Add the eggs and mix until smooth.
  • Fold in the flour. The batter will be thick.
  • In another bowl, whip the cream cheese and sugar until light. Add the eggs and mix until smooth.
  • Spread two-thirds of the red batter on the bottom of the two pans.
  • Swirled red velvet cheesecake brownies
  • Pour the cream cheese on top, dividing the mixture evenly between the two pans.
  • Swirled red velvet cheesecake brownies
  • Drop the remaining red batter by teaspoonfuls on top of the cream cheese layer.
  • Swirled red velvet cheesecake brownies
  • Using a skewer, swirl the mixture in the pans to create a marbled appearance.
  • Bake at 350F for 40 minutes.
  • Cool in the pans for 15 minutes. Lift out, move to a rack and cool completely.
  • Cut into 2 and 1/2 inch squares to yield 24 brownies. You’ll get more swirled red velvet cheesecake brownies if you cut them smaller.