Wow. Wowie wow wow. That’s what happens when you combine cheesecake and brownies. Now combine those two things with red velvet and make ’em heart-shaped. Brilliantly delicious.
Red Velvet Cheesecake Brownies Printer-Friendly Recipe
Adapted from: Food Network
Red Velvet Brownies
1 stick (8 tablespoons) unsalted butter
1 cup granulated sugar
1 1/2 teaspoon vanilla
1/4 cup cocoa powder
1/8 teaspoon salt
1 tablespoon red food coloring
1/2 teaspoon white vinegar
2 eggs, whisked
3/4 cup all-purpose flour
8 oz. cream cheese, softened
3 tablespoons of granulated sugar
1/4 teaspoon vanilla
Red Velvet Brownies
Preheat oven to 350 degrees and generously grease a pan (8×8″ or similar size) with non-stick cooking spray, set aside.
Melt butter in a large bowl and then add the following ingredients, in this order, stirring after each addition: sugar, vanilla, cocoa powder, salt, food coloring, and vinegar. Now stir in the whisked egg. Finally, fold in the flour until just combined. Reserve 1/4 cup of the batter and pour the rest into your prepared pan.
Beat together all of the cheesecake ingredients with a hand-mixer, about 2 minutes. There will be some small lumps left, but that is ok. Place spoonfuls of the cheesecake batter on top of the brownie batter in the pan. Now spread the remaining brownie batter on top of the cheesecake batter. Use a knife to create swirls between the brownie batter and cheesecake batter.
Bake in preheated oven for 30 minutes, until the brownies are set. Allow the brownies to cool in the pan. Then use a knife to ease the brownies away from the sides of the pan. Carefully tip the pan upside down to remove the brownies from the pan. Cut out hearts using a cookie cutter. Eat the remaining scraps or use in another recipe (like these Red Velvet Cheesecake Brownie Parfaits). Store leftovers in the fridge for up to one week.
*Alternatively, you can just cut the brownies into squares and eat them like that (still delicious!)