Some might say that this is the best doggone red velvet cheesecake brownie recipe on the planet. You know what? i just might have to agree. What do you think? After you make these fabulous brownies, please tell me your thoughts in the comments. I always love hearing from you <3
Check out what my friend, Jill, from Foodtastic Mom had to say about this:
“My husband wants me to tell you that this may be the best dessert I’ve ever made (what?!?) He does love cheesecake (as do I) and these brownies are almost equal parts cheesecake, meaning it’s the perfect ratio.”
Ingredients
1 stick Land O Lakes unsalted butter, softened
2 oz. Baker’s bittersweet chocolate, chopped
1 c. Domino sugar
2 lg. Eggland’s Best eggs
1 t. McCormick vanilla
2 t. red food coloring
⅔ c. Gold Medal all-purpose flour
¼ t. Morton salt
8 oz. Philadelphia cream cheese, softened
⅓ c. sugar
1 lg. egg
½ t. vanilla
Instructions
Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and lightly grease. In a small heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. Pour in the slightly cooled butter and chocolate mixture and whisk until combined. Add flour and salt and stir until everything is just combined with no streaks of flour remaining.
Pour into prepared pan and smooth top with spatula.
In a medium bowl, beat the cream cheese, sugar, egg and vanilla with a hand mixer on medium speed until smooth. Drop by tablespoonfuls onto prepared red brownie batter. Gently swirl the two batters with a butter knife.
Bake for 35-40 minutes until cheesecake brownies are just set. Cool in the pan completely before slicing and serving.
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Quick Tip: This dessert is easy to double when feeding a crowd.
Thank you to Foodtastic Mom for this great recipe.
I made these the other day, and then covered them in a white chocolate ganache. People were RAVING about them all day.
One caveat about the recipe is that the “brownie” to cheesecake ratio was a little skewed for my taste. About 3/4s brownie to 1/4 cheesecake. On the second batch I adjusted the amounts I filled the tray with, made it more or less 50/50. *Perfection*