Red Velvet Cheesecake Brownies


I finished finals Friday and so ends another semester of stress. Thankfully, this means I get to start my holiday baking! First up are these delicious Red Velvet Cheesecake Brownies. I wanted to make these as an introduction to Red Velvet. My mom has requested a Red Velvet cake for her birthday and since I have never made anything that falls into the Red Velvet category, I thought these would be a good place to start. They also happen to be the perfect colour for Christmas. There are three parts to this recipe which I found here thanks to Pinterest. There are a great deal of tasty recipes on this site and I’m looking forward to trying a some more of them. I recommend rotating the pan halfway through baking to bake the brownies more evenly. I had to trim the edges off of these as they were a bit to hard in comparison with the rest of the brownies. They are pretty decadent so I chose to cut them into 16 squares. I’m going to be bringing them to work today, hopefully everyone enjoys them!


Here’s the recipe:


■    1/2 cup butter

■    2-oz dark chocolate, coarsely chopped

■    1 cup sugar

■    2 large eggs

■    1 tsp vanilla extract

■    1 1/2 tsp red food colouring

■    2/3 cup all purpose flour

■    1/4 tsp salt

■    8-oz cream cheese, room temperature

■    1/3 cup sugar

■    1 large egg

■    1/2 tsp vanilla extract


  1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

  2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.

  3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food colouring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

  4. Pour into prepared pan and spread into an even layer.

  5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.

  6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

  7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.