Description

These Red Velvet Chocolate Cheesecake Brownies combine rich red velvet brownie batter with layers of creamy vanilla and chocolate cheesecake fillings. The result is a decadent treat featuring swirls of cheesecake and chunks of mixed chocolates, baked to a moist, fudgy perfection and perfect for dessert or special occasions.

Ingredients

Scale

Vanilla Cheesecake Filling

8 oz cream cheese, room temperature (226g)
¼ cup white sugar (50g)
2 tbsp heavy cream
1 egg
1 tsp vanilla extract

Chocolate Cheesecake Filling

100 g dark or semi-sweet chocolate
¼ cup heavy cream (60g)
6 oz cream cheese, room temperature (170g)
¼ cup white sugar (50g)

Red Velvet Brownie Batter

12 tbsp unsalted butter (170g)
50 g dark chocolate
¾ cup white sugar (150g)
½ cup brown sugar (100g)
2 large eggs
2 tsp vanilla bean paste
½ tsp vinegar
½ tbsp red food coloring
1 cup all-purpose flour (130g)
2 tbsp Dutch processed cocoa powder (12g)
¾ tsp salt
100 g chopped white, dark, and milk chocolates (or chocolate chips)

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Instructions

Prepare vanilla cheesecake filling: In a bowl, combine cream cheese, sugar, heavy cream, egg, and vanilla extract. Whisk on medium-low speed until creamy and smooth, scraping the bowl occasionally. Be careful not to overmix. Set aside.
Prepare chocolate cheesecake filling: Place chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth ganache forms. In a separate bowl, whisk cream cheese and sugar on medium-low speed until creamy. Gently fold the ganache into the cream cheese mixture until combined, scraping the bowl as needed. Avoid overmixing. Set aside.
Make red velvet brownie batter: Melt butter in a saucepan over medium heat until browned and nutty, being careful to remove from heat promptly to avoid burning. Stir in dark chocolate until melted and smooth. In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla bean paste at high speed for 3-4 minutes until pale and frothy. Mix in vinegar, red food coloring, and the butter-chocolate mixture until combined. Sift flour, cocoa powder, and salt into the mixture and fold gently with a spatula until just combined, avoiding overmixing. Leave chopped chocolates to add later during assembly for easier spreading.
Assemble and bake: Preheat oven to 350 degrees Fahrenheit (conventional, no fan). Line a 9x9 inch baking pan with parchment paper. Spread half of the brownie batter into the pan and sprinkle half the chopped chocolates over it. Pipe thick alternating lines of vanilla and chocolate cheesecake fillings on top. Spread the remaining brownie batter over the cheesecake layers, then dollop any remaining cheesecake fillings on top. Use a toothpick to swirl the cheesecake layers gently and sprinkle the remaining chopped chocolates for decoration. Bake for 35 minutes or until a toothpick inserted into the center comes out with moist, sticky crumbs attached.
Cool and set: Allow the brownies to rest at room temperature in the pan for at least 20 minutes. Then transfer them to the refrigerator for 1 hour to fully set before slicing and serving.

Notes

The brownie batter firms up with time and can become harder to spread. Spread it on parchment paper first, then transfer into the baking pan by flipping the sheet and peeling off the paper for easier layering.
Store brownies in the refrigerator due to the cheesecake filling. They can be enjoyed cold, at room temperature, or warmed slightly in the microwave.
For the best swirl effect, alternate thick lines of vanilla and chocolate cheesecake fillings before swirling gently with a toothpick.
Use good quality cream cheese and chocolate for the richest flavor.
Red food coloring quantity can be adjusted based on desired color intensity.

Nutrition

Serving Size: 1 brownie
Calories: 320 kcal
Sugar: 24 g
Sodium: 170 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg