Red Velvet Cheesecake Brownies

Make fudgy red velvet cheesecake brownies for an easy, irresistible treat.

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Course: Dessert

Cuisine: American

Keyword: red velvet and cheesecake brownies, red velvet cheesecake brownies, red velvet cheesecake brownies recipe

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 128kcal

mixing bowl

hand mixer

9x9 inch pan

Preheat oven to 350˚F and line a 9x9 inch pan with parchment paper.
Using a hand mixer, blend the cream cheese, egg, and sugar until smooth. Set aside.
In a large bowl combine flour, cocoa, baking soda, and salt.
In a medium bowl soften butter, then add sugar and whisk well. Add eggs one at a time whisking in between. Add food coloring and vanilla. Mix well.
Add wet ingredients to the dry ingredients. Stir just enough to combine only. Turn into baking pan, the batter will be thick.
Dollop 1 T of cream cheese mixture on top of brownie mixture.*
Bake for 30 minutes. Check after 25 minutes and then every 2 minutes after that. The brownie will seem underdone when you take it out of the oven.
Cover immediately with foil and allow to cool.

*Begin placing cream cheese around the perimeter of the pan and work your way to the middle. Use a knife to run through cream cheese and create swirls.
Because these brownies have cream cheese, they should be refrigerated. Store for 5 days, or freeze for up to 2 months in a sealed container.
Nutrition calculated without chocolate chips.