Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

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!

Red Velvet Cheesecake Brownies

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.

Enjoy! Be prepared to make second and third batches for your friends!

red

Red Velvet Cheesecake Brownies

Yield: 12 bars

Ingredients

Brownie

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)

Cheesecake

8 ounces full fat cream cheese

1 egg yolk

1/3 cup granulated sugar

1 tsp vanilla

Instructions

  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.
http://www.americancupcakeabroad.com/brownies/red-velvet-cheesecake-brownies

adapted from LorAnn Oils

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30 Comments

  1. I love red velvet cake – these look amazing!

  2. They really look good! Do you make up your own recipe’s? If so, have you ever thought about entering in the Pillsbury Cook Off. Every two years they have a bake-off/cook-off. The winner wins a million US dollars. I’m not sure about the qualifications, but I do think you have a great chance to win. Each year I work on my recipe but I always forget to enter. LOL’s.

    Have a wonderful day!

    Della

  3. Oh yumm, these sound so good. And looks easy enough that I can do!

  4. We don’t usually eat dessert but I may be willingly to bust these out. They look amazing!

  5. Oh. My Goodness. Its two of my FAVOURITE bakes combined. What is not to love about these?!

  6. Wow, that red is devilishly intense and I love a good red velvet anything. I know this may defeat the whole red part of red velvet, but I’ve been getting a bit paranoid about adding food dye to things I eat – any suggestions for achieving at gorgeous red without the dye?

    • I know for some cakes you can use beet juice. Which has a natural red dye. Just don’t use a ton! haha

  7. For a mediocre baker like, one alone, of the three things you combined, would be daunting enough… a brownie, a cheesecake, AND a red velvet … hats off!

  8. These look delicious! I love red velvet cake and i love brownies. I never would jhve thought to put them together!

  9. These are so original! Totally going to try them!

  10. Oh my word. These look so good. My sister is always going on about red velvet cupcakes, she loves them. I’ve never tried them, but the brownies look even better. Chocolate! Thanks for sharing the recipe. :)

  11. These photos look edible!! I really want to try to bake these brownies myself!!

    thank you for sharing the recipie :-)

    Cheers

    Meg

  12. These are lush! I love them! Red Velvet rocks!

  13. These are SO good. I made them for valentine’s day and everyone liked them; they look beautiful as well!

  14. I can’t believe I missed this recipe!! These are EPIC :D My mouth is watering so so so much!

  15. I baked this tonight…what can I say but Delicious!!! So glad I found your blog!

  16. I made them for morning tea at work and they all wanted the recipe!

  17. I would like to try this but am rubbish with these measurements! Have you got in in grams?? x

  18. I found this recipe in the week and was SO excited about baking these today! I’ve just tried one and mine came out really dry – not gooey and sticky like a brownie should be =( I double checked the recipe and I didn’t miss out any liquid like I thought I might have done, the batter was quite thick at the start – what did I do wrong!!

    • Hi Jess, I’ve not had anyone else have problems with this recipe. These aren’t super gooey brownies to begin with as you can see from the photos. and batter is also fairly thick.

      I’m not in the kitchen with you but I would suggest checking your oven temperature is accurate (not mixing up the F or C), did you melt the butter? and also that you’re using the right size pan (9 x9 or 8 x 8). the brownies aren’t super thick so they cook rather quickly. The time is just a guideline since everyone’s oven will be a little different. Try using large eggs.

      here is also the original recipe. I double checked and I’ve go all the ingredients written down.
      https://www.lorannoils.com/p-9193-red-velvet-cheesecake-brownies.aspx

      • Thanks for the reply! I am thinking that I put a little too much extra cocoa powder in as I have made that mistake with my chocolate cakes before – I am never really sure how much a tablespoon is, mine are usually pretty heaped! Just tasted another for good measure though and they are pretty delish – will just have to keep making them til I get it right! Thanks again, I have really been enjoying your blog since I discovered it earlier this week =D

        • You shouldn’t use heaping teaspoons or tablespoons unless is says so in the recipe. Drag the back of a knife gently over top the spoon to level out the excess. The same goes for cup measurements.

  19. i”m currently writing this as i’m making the cake!!!
    I’m freaking out because i accidently put an extra egg in the brownie mix (which was intended for the cheesecake!!) I’ll let you know how this will come out! yikes.

    Also, i’m trying to make them into cupcakes?

  20. They came out pretty good! I’m definitely making them again today!

Trackbacks/Pingbacks

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  2. ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies - [...] Recipe adapted from An American Cupcake in London [...]
  3. Red Velvet Latte | An American Cupcake in London - [...] to a new level here with this creation. I’ve managed to transform a red velvet cupcake into a Brownie, …

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