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
Scale
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.
Find it online: https://recipe.newsvks.com/red-velvet-cheesecake-brownie-bars/