Red Velvet Brownies with Vanilla Cheesecake Swirl

Introduction

I recently baked these Red Velvet Brownies with Vanilla Cheesecake Swirl for a family gathering, and they were an absolute hit! The vibrant red color, rich chocolate flavor, and the smooth, tangy cheesecake swirl made them irresistible. Everyone couldn’t stop raving about the combination of the fudgy brownie texture and the creamy swirl that melts in your mouth. The balance between the richness of the red velvet and the creamy tang of the cheesecake was perfect. The brownies were simple to prepare and offered a delightful twist on the traditional red velvet cake. These brownies have quickly become a family favorite, and I’m sure they’ll be a hit in your home too!

Why You’ll Love Red Velvet Brownies with Vanilla Cheesecake Swirl

Red Velvet Brownies with Vanilla Cheesecake Swirl are a perfect treat for those who love a rich, indulgent dessert. Here’s why you’ll love this recipe:

1. Fudgy and Rich: These brownies are soft, gooey, and have that perfect fudgy texture that everyone loves.
2. Creamy Cheesecake Swirl: The vanilla cheesecake swirl adds a tangy, creamy contrast to the richness of the red velvet brownie base.
3. Visually Stunning: The bright red color and the beautiful marble swirl make these brownies not just delicious but also visually appealing.
4. Easy to Make: Despite the seemingly intricate swirl, this recipe is quite simple and doesn’t require advanced baking skills.
5. Perfect for Any Occasion: Whether it’s a family gathering, a birthday, or a special celebration, these brownies will impress everyone with their unique flavor and appearance.

Ingredients

For the Red Velvet Brownies:

• 150 g unsalted butter
• 275 g caster sugar
• 2 tsp vanilla extract
• 1 tsp red food coloring
• 4 medium eggs
• 30 g cocoa powder
• 125 g plain flour
• 1 tsp white wine vinegar

For the Cheesecake Swirl:

• 250 g full-fat cream cheese
• 75 g caster sugar
• 1 tsp vanilla extract
• 1 egg yolk

Instructions

Step 1: Prepare the Oven and Tin
Preheat your oven to 180°C (160°C Fan). Line a 9×9-inch square baking tin with parchment paper, making sure it covers the sides of the tin for easy removal after baking.

Step 2: Make the Red Velvet Brownie Batter
Beat the unsalted butter and caster sugar together in a bowl until they are well combined and creamy. Next, mix the vanilla extract and red food coloring to form a paste. Add this paste to the butter and sugar mixture and beat until fully incorporated.

Add the eggs one at a time, beating well after each addition to ensure they are fully mixed in. Sift the cocoa powder and plain flour into the bowl, then mix gently until just combined. Finally, stir in the white wine vinegar and mix lightly, being careful not to overmix the batter.

Step 3: Make the Cheesecake Swirl
In a separate bowl, beat the full-fat cream cheese, caster sugar, and vanilla extract until smooth. Add the egg yolk and mix again until fully combined, creating a creamy cheesecake mixture.

Step 4: Assemble the Brownies
Pour about 90% of the red velvet brownie batter into the prepared tin, spreading it evenly. Next, dollop the cream cheese mixture over the brownie batter, spacing it evenly. Add the remaining brownie batter in dollops on top of the cream cheese mixture.

Using a skewer or a knife, gently swirl the mixtures together to create a marbled effect. Don’t overdo it—just enough to get that beautiful swirl pattern.

Step 5: Bake the Brownies
Bake the brownies in the preheated oven for 28–35 minutes. The brownies are done when the edges are set, but the center is still slightly jiggly. Insert a toothpick or skewer into the center; it should come out with a few moist crumbs attached but not wet batter.

Let the brownies cool in the tin for 20–30 minutes, then transfer them to a wire rack to cool completely. For the best results, let the brownies cool for at least 2 hours before cutting into them. This helps the cheesecake swirl set properly, making the brownies easier to slice.

Nutrition Facts (per serving, 1 piece)

• Serving Size: 1 piece (out of 16 pieces)
• Calories: 220
• Sugar: 22g
• Sodium: 80mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 2 hours
• Total Time: 2 hours 50 minutes

How to Serve

• Serve these Red Velvet Brownies as a dessert at family gatherings or dinner parties.
• Pair them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat.
• They’re perfect for birthdays, holidays, or as a sweet snack for any occasion.
• Top them with whipped cream and fresh berries for a lovely touch of freshness.
• Pack them in a lunchbox for a sweet afternoon treat at work or school.

Additional Tips

1. Use Room Temperature Ingredients: For a smoother batter and swirl, make sure your butter, eggs, and cream cheese are at room temperature before using them.
2. Don’t Overmix: When mixing the batter, especially after adding the dry ingredients, mix just until combined. Overmixing can lead to dense brownies.
3. Chill the Brownies Before Slicing: After they’ve cooled to room temperature, refrigerate the brownies for a bit to firm them up. This makes slicing much easier and neater.
4. Customize the Swirl: You can make the cheesecake swirl even more flavorful by adding a teaspoon of lemon zest or vanilla bean paste to the mixture.
5. Storage: Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week.

FAQ Section

1. Can I make these brownies ahead of time?
   Yes, you can bake the brownies a day ahead and refrigerate them. They will stay fresh and even get better overnight!
2. Can I use different food coloring?
   Yes, you can use any food coloring you prefer, but red food coloring is traditional for Red Velvet recipes.
3. What if I don’t have a 9×9-inch tin?
   You can use a different sized tin, but you may need to adjust the baking time. A larger tin will make the brownies thinner and may bake faster, while a smaller tin will result in thicker brownies that may take a bit longer to cook.
4. Can I use low-fat cream cheese?
   While full-fat cream cheese creates the best texture and flavor, you can use low-fat cream cheese as a substitute. Keep in mind the texture may be a little different.
5. Can I freeze these brownies?
   Yes! Let the brownies cool completely, then wrap them tightly in plastic wrap or foil and freeze for up to 2 months. Thaw them in the fridge before serving.
6. Can I use all-purpose flour instead of plain flour?
   Yes, plain flour and all-purpose flour are essentially the same thing, so feel free to use either.
7. Can I add chocolate chips to the batter?
   Absolutely! You can fold in chocolate chips or chunks into the batter for an extra chocolaty bite.
8. How can I make these brownies gluten-free?
   Use a gluten-free flour blend instead of plain flour. Be sure to check that all other ingredients are gluten-free as well.
9. What’s the best way to store the cheesecake swirl brownies?
   Keep them in an airtight container at room temperature for up to 4 days or refrigerate them for up to a week.
10. How do I know when the brownies are done?
    The brownies should be firm around the edges, and the center should still jiggle slightly. Insert a skewer or toothpick, and it should come out with moist crumbs, not wet batter.

Conclusion

These Red Velvet Brownies with Vanilla Cheesecake Swirl are a delightful treat that blends the rich, fudgy texture of brownies with the creamy, tangy goodness of cheesecake. They’re perfect for any occasion, whether you’re looking to impress guests at a dinner party or simply treat yourself to something sweet. With their striking red color, decadent flavor, and creamy cheesecake swirl, these brownies will surely become a favorite in your dessert repertoire. So go ahead, give this recipe a try, and enjoy the deliciously indulgent combination of red velvet and cheesecake!

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