Red Velvet Cheesecake Swirl Brownies recipe
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Ingredients
- ½ cup unsalted butter, melted 1 cup white sugar ¼ cup unsweetened cocoa powder 1 ounce red food coloring 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar ¼ teaspoon salt 2 large eggs, slightly beaten ¾ cup all-purpose flour 1 (8 ounce) package cream cheese at room temperature ¼ cup white sugar 1 large egg ¼ teaspoon vanilla extract
Nutrition Info
- 265.3 caloriescarbohydrate: 28.4 gcholesterol: 87.4 mgfat: 15.7 gfiber: 0.8 gprotein: 4.2 gsaturatedFat: 9.5 gservingSize: -sodium: 122.9 mgsugar: 21.1 gtransFat: : -unsaturatedFat: : -
Directions Red Velvet Cheesecake Swirl Brownies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
Whisk melted butter with 1 cup sugar in a large mixing bowl, stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
Stir flour into cocoa mixture just until combined, set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy, beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
Spoon cream cheese mixture in dollops over the batter in pan, gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars, store covered in refrigerator.