Red Velvet Brownies (Print-Friendly Version)
# What You'll Need:
→ Red Velvet Base
01 -
1 tablespoon red food coloring
02 -
1 teaspoon salt
03 -
1 teaspoon baking powder
04 -
1 tablespoon cocoa powder
05 -
2 cups all-purpose flour
06 -
1 tablespoon vanilla extract
07 -
4 large eggs
08 -
2 cups granulated sugar
09 -
1 cup (2 sticks) unsalted butter
→ Cheesecake Filling
10 -
1 tablespoon all-purpose flour
11 -
1 teaspoon vanilla extract
12 -
2 large eggs
13 -
1 cup granulated sugar
14 -
16 ounces cream cheese, let it soften at room temp
→ Extras (optional)
15 -
Chocolate shavings or sprinkles
16 -
Whipped cream
# Step-by-Step Directions:
01 -
Set your oven to heat to 350°F (175°C). Either grease your 9×13 inch pan or line it with parchment paper to keep things from sticking.
02 -
Let the butter melt slowly in a pan on low. Take it off the heat, then stir in your sugar. Mix until smooth. Give it a few minutes to cool off a bit.
03 -
Crack each egg in one by one and mix well after each. Then pour in the vanilla and give everything a good stir.
04 -
Grab a new bowl and use a whisk to blend your flour, cocoa, baking powder, and salt together.
05 -
Pour your dry mix into the wet mix a little bit at a time, stirring just until it all comes together. Drizzle in your red food coloring and mix until you get a bright, even color. Don’t go overboard with the mixing.
06 -
Scoop your brownie batter into your baking pan and even it out with a spatula. Set aside for now.
07 -
Beat the softened cream cheese with a mixer until it’s really smooth (should take a few minutes on medium). Dump in your sugar and keep mixing until it looks light and fluffy.
08 -
Drop in your eggs one at a time, mixing well and scraping the sides between each. Stir in the vanilla and flour at the end, but don’t overmix the filling.
09 -
Pour the cheesecake layer over your red velvet base. Spread it out so it’s even. If you want swirls, drag a knife or skewer in some loops, but don’t mix them too much.
10 -
Slide your pan into the oven for about 30–35 minutes. The cheesecake should be set and the edges will start to puff. When you check with a toothpick, it should come out with a few wet crumbs stuck to it.
11 -
Let your pan sit out for around half an hour. Then, pop it in the fridge to chill for at least two hours or just leave it overnight. The longer chill makes it even tastier.
12 -
Once your bars are cold, lift them out and use a sharp knife to cut into squares. Wipe your knife after each cut for cleaner slices. Throw on some whipped cream and chocolate bits if you feel like it.
# Helpful Notes:
01 -
Let that red velvet base cool a bit before the cheesecake goes on to keep those nice layers. An overnight chill makes the flavors and texture way better.