Red Velvet Cheesecake Brownies (Printable Version)

# What You Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup (85 g) all-purpose flour
07 - 1/4 cup (25 g) unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz (225 g) cream cheese, softened
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# Steps to Follow:

01 - Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla, and red food coloring, and whisk until combined.
03 - Sift in flour, cocoa powder, and salt. Stir gently just until incorporated—do not overmix.
04 - Reserve 1/4 cup of the red velvet batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
05 - In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
06 - Dollop the cheesecake mixture over the brownie batter in the pan. Add spoonfuls of the reserved red velvet batter on top.
07 - Using a knife or skewer, gently swirl the batters together to create a marbled effect.
08 - Bake for 33–36 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
09 - Cool completely in the pan, then lift out using the parchment. Cut into 16 squares.

# Additional Notes:

01 - For extra flavor, add a handful of white chocolate chips to the brownie batter.
02 - Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
03 - Store leftovers in an airtight container in the refrigerator for up to 4 days.
04 - Pairs wonderfully with coffee or a glass of cold milk.

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