Red Velvet Cheesecake Brownies




Baking spray with flour

3/4 cup (6 oz.) unsalted butter

1 (4-oz.) 70% bittersweet chocolate baking bar, chopped

2 cups granulated sugar

4 large eggs

1 tablespoon red food coloring gel (such as Super Red)

2 teaspoons vanilla extract

1 1/2 cups (about 6 3/8 oz.) all-purpose flour

1/3 cup (about 1 1/8 oz.) unsweetened cocoa

1/4 teaspoon kosher salt

Cream Cheese Swirl

2 large egg whites

1 (8-oz.) pkg. cream cheese, softened

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

How to Make It

Step 1

Preheat oven to 350°F. Prepare the Batter: Coat a 13- x 9-inch baking dish with baking spray. Line bottom and sides of dish with parchment paper, leaving a 2- to 3-inch overhang on sides. Lightly coat parchment paper with baking spray.

Step 2

Microwave butter and chocolate in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stopping to stir every 30 seconds. Whisk in sugar. Add eggs 1 at a time, whisking until just blended after each addition. Whisk in food coloring and vanilla.

Step 3

Whisk together flour, cocoa, and salt in a separate bowl; whisk into butter mixture until just combined. Pour Batter into prepared baking dish.

Step 4

Prepare the Cream Cheese Swirl: Beat egg whites, cream cheese, and sugar with an electric mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add flour and vanilla; beat on low speed until combined, about 1 minute.

Step 5

Drop Cream Cheese Swirl into Batter in heaping tablespoonfuls; swirl gently using a knife to create a marbled effect.

Step 6

Bake in preheated oven until a wooden pick inserted in center of brownies comes out clean, 30to 35 minutes. Let cool completely in baking dish on a wire rack, about 1 hour.

Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.