Red Velvet Cheesecake Brownie Bars are the perfect blend of indulgence and elegance, combining the rich flavors of red velvet, creamy cheesecake, and fudgy brownie in every bite. Whether for a special occasion or a delightful treat, these bars will captivate your taste buds and impress your guests.
Ingredients
For the Red Velvet Layer:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Prepare the Red Velvet Layer:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs, vanilla extract, and red food coloring to the butter mixture. Mix until fully combined.
- Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms. Reserve 1/4 cup of the batter for later and spread the remaining batter evenly into the prepared pan.
Prepare the Cheesecake Layer:
- In a medium bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, and continue beating until the mixture is fully incorporated.
Assemble and Bake:
- Pour the cheesecake mixture evenly over the red velvet batter in the pan.
- Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to create swirls for a marbled effect.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Slice into squares or rectangles for serving.
Serving and Storage Tips
- Serving:Â Serve these bars chilled for a refreshing dessert or at room temperature to enjoy their full flavor.
- Storage:Â Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars in a single layer, then transfer them to a freezer-safe container for up to 3 months.
FAQs
1. Can I use natural food coloring instead of artificial red food coloring?
Yes, you can use natural food coloring, but the shade of red may be less vibrant.
2. What type of cocoa powder works best for this recipe?
Unsweetened cocoa powder is ideal to balance the sweetness of the layers.
3. Can I double the recipe for a larger batch?
Absolutely! Use a 9×13-inch baking pan and adjust the baking time as needed, keeping an eye on doneness.
4. How do I prevent the cheesecake layer from cracking?
Ensure the cream cheese is softened to room temperature before mixing, and avoid overbaking the bars.
Red Velvet Cheesecake Brownie Bars
Red Velvet Cheesecake Brownie Bars combine the rich flavors of red velvet brownies with a creamy cheesecake layer, creating a delightful dessert that’s both visually appealing and delicious.
Ingredients
For the Red Velvet Brownie Layer:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1/4 cup (21g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 oz (226g) cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the exposed sides of the pan.
- Prepare Red Velvet Brownie Batter:
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs, vanilla extract, red food coloring, and white vinegar. Mix until smooth.
- Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Reserve about 1/4 cup of the batter for the swirl. Pour the remaining batter into the prepared pan and spread it evenly.
- Prepare Cheesecake Layer:
- In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla extract, and continue to beat until fully incorporated and smooth.
- Assemble the Layers:
- Gently spread the cheesecake mixture over the brownie layer in the pan, ensuring even coverage.
- Drop spoonfuls of the reserved brownie batter over the cheesecake layer.
- Using a knife or skewer, create swirls by dragging through the dollops of brownie batter and cheesecake layer to achieve a marbled effect.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out with only a few moist crumbs.
- Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
- Chill and Serve:
- Once cooled, refrigerate the bars for at least 2 hours to firm up, making them easier to cut.
- Using the parchment overhang, lift the bars out of the pan and place on a cutting board.
- Cut into squares and serve.
Notes
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before starting to achieve a smooth batter.
- For a more vibrant red color, gel food coloring is recommended.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.