Red Velvet Brownies with Cheesecake Swirl
The prettiest, most festive brownies, the Red Velvet Brownies are brightly colored and swirled with a delicious cheesecake filling.
Equipment
- 9-inch square baking dish or pan
Ingredients
For the brownies:
- 4 ounces bittersweet chocolate (chopped)
- 3/4 cup butter (1 1/2 sticks)
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups all purpose flour
- 1-ounce bottle red food coloring (or about 1/2 container of Wilton icing gel)
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 teaspoon white vinegar
For the cream cheese swirl:
- 4 ounces cream cheese (at room temperature)
- 2 tablespoons sugar
- 2 tablespoons sour cream
- 1/4 teaspoon vanilla extract
- 1/2 large egg yolk
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9 x 9-inch square baking dish with two pieces of aluminum foil, folding ends over the edges. Spray with cooking spray.
- Combine the chocolate and butter in a large, microwave safe bowl. Cook 30 seconds at a time until melted, stirring well after each time. Whisk in the sugar.
- One at a time, add the eggs, whisking well between each addition. Stir in the flour, food coloring, baking powder, salt, buttermilk, vanilla, and vinegar. Combine well, then pour into the prepared baking dish.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, vanilla, and egg yolk. Drop spoonfuls over the brownie batter, then use a table knife to swirl into the batter.
- Bake 40-50 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached. Allow to cool completely before slicing.
