There is only one word for these brownies. Awesome. I had my first red velvet cheesecake brownie a few weeks ago from Kooky Bakes. There’s no way I could replicate Scott’s genius but these are still pretty good!
The bottom layer is chocolatey and rich and the top creamy and soft. I made two batches of these already. The ones above are as the recipe below and I also made some extra thick ones by doubling the recipe.
Make sure you check the oven periodically as these bake so the cream cheese doesn’t brown on the top. If they’re turning brown on the sides cover with a piece of tinfoil after 20 minutes.
Red Velvet Cheesecake Brownies
adapted from LorAnn Oils (makes about 12)
6 tbs unsalted butter, at room temperature (86g)
4 ounces semisweet chocolate (I used Green & Black’s 70%)
2/3 cup sugar
2 eggs, at room temperature
1/2 cups plus 1 tbs plain flour
1 tbs cocoa powder
1/8 tsp salt
1 tbs red gel color (I used sugarflair from Jane Asher)
8 ounces full fat cream cheese
1 egg yolk
1/3 cup granulated sugar
1 tsp vanilla
1. Preheat oven to 350 F/180 C. Grease and flour a 9 x 9 inch pan (or line with parchment paper).
2. Make the brownie base. Melt the butter and chocolate in a microwave safe bowl on 30 second intervals. Pour mixture into a large mixing bowl and beat in the sugar and eggs until combined.
3. Mix in the flour, cocoa powder and salt. Stir until incorporated. Mix in the red color.
4. Reserve 1/4 cup of the batter and spread the rest into the pan.
5. Make the cheesecake by beating together the cream cheese, egg yolk, sugar and vanilla.
6. Very carefully spread the cheese cake over top the brownie batter. It doesn’t have to be perfect.
7. Drop spoonfuls of the reserved brown batter on top of the cream cheese. Using a knife swirl up and down and then across. Only put the knife about halfway through if you want to be able to see a clear red layer on the bottom.
8. Bake for 25-30 minutes until a skewer inserted in the middle comes out clean.
Enjoy! Be prepared to make second and third batches for your friends!