🍰✨ Red Velvet Cheesecake Brownies: A Dessert That Steals Hearts! ❤️🍫
Can’t decide between brownies or cheesecake? With this indulgent dessert, you don’t have to! Layers of moist red velvet brownie and creamy, swirled cheesecake combine for a treat that’s as stunning as it is delicious. Perfect for any occasion—or no occasion at all! 🌟
📋 Ingredients
🍫 Red Velvet Layer:
- 1/2 cup melted butter 🧈
- 1 cup granulated sugar 🍬
- 1/4 cup cocoa powder 🍫
- 1 large egg 🥚
- 1 tsp vanilla extract 🍦
- 1 tbsp red food coloring ❤️
- 3/4 cup all-purpose flour 🌾
- 1/4 tsp salt 🧂
🧀 Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened 🧀
- 1/3 cup granulated sugar 🍬
- 1 large egg 🥚
- 1/2 tsp vanilla extract 🍦
👩🍳 Instructions
1️⃣ Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2️⃣ Make the Red Velvet Layer:
- Mix melted butter, sugar, and cocoa powder until smooth. Add egg, vanilla, and red food coloring, stirring to combine.
- Gradually add flour and salt, mixing until just combined. Reserve 1/4 cup of the batter and spread the remaining mixture evenly in the prepared pan.
3️⃣ Prepare the Cheesecake Layer:
- Beat cream cheese and sugar until smooth. Add the egg and vanilla, mixing until fully incorporated. Pour over the red velvet layer in the pan.
4️⃣ Create the Marble Effect:
- Drop small dollops of the reserved red velvet batter onto the cheesecake layer. Use a knife or skewer to swirl the batters together for a marbled effect.
5️⃣ Bake:
- Bake for 30–35 minutes, or until the center is set and the edges begin to pull away from the pan. Let cool completely in the pan before slicing.
6️⃣ Serve and Enjoy:
- For clean slices, chill in the refrigerator for at least 1 hour before cutting.
✨ Pro Tips for Perfect Red Velvet Cheesecake Brownies
- Use Gel Food Coloring: It gives a more vibrant red color without altering the batter’s texture.
- Avoid Overmixing: Overmixing can make the brownie layer dense and tough. Mix just until the ingredients are combined.
- Room-Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother cheesecake layer.
❓ Frequently Asked Questions
1. Can I double the recipe for a larger batch?
- Yes! Double the ingredients and use a 9×13-inch pan. Baking time may need to be adjusted slightly.
2. How do I store these brownies?
- Store them in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
3. Can I freeze them?
- Absolutely! Wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
4. Why did my cheesecake layer crack?
- Cracking can occur if the batter is overbaked or mixed at too high a speed. Bake until just set and cool gradually.
🛠️ Common Mistakes and Fixes
1. Cheesecake layer too runny:
- Make sure to fully drain any moisture from cream cheese and measure ingredients carefully.
2. Uneven baking:
- Rotate the pan halfway through baking to ensure even cooking.
3. Brownies stick to the pan:
- Always line the pan with parchment paper and lightly grease for easy removal.
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