Swirled Red Velvet Cheesecake Brownies
Fudgy red velvet brownies swirled with cheesecake. The mild chocolate flavor with just a hint of tart, swirled to perfection with luscious cheesecake. A great dessert for that special someone!
Swirled Red Velvet Cheesecake Brownies
Ingredients
Instructions
Notes
Some prefer to use white vinegar instead of the lemon juice. Sometimes the vinegar can taste a little harsh in my opinion, but it is a suitable substitution.
You can also half the recipe and use an 8x8 baking pan for a smaller batch. Reduce cooking time accordingly.
Nutrition Facts
Calories
250.9Fat (grams)
14.48 gSat. Fat (grams)
7.52 gCarbs (grams)
28.01 gFiber (grams)
0.87 gNet carbs
27.14 gSugar (grams)
17.42 gProtein (grams)
3.51 gSodium (milligrams)
183.6 mgCholesterol (grams)
66.41 mgDirections
1. Preheat oven to 325 degrees and grease a 13” x 18” jelly roll pan with baking spray.
2. In a medium bowl, whisk together flour, cocoa, and salt. Set aside.
3. In a large bowl add the butter, oil, and sugar.
4. Stir together until combined.
5. Add the eggs, vanilla, and lemon juice.
6. With an electric mixer, mix on medium speed for 1-2 minutes until light and fluffy. You can also use a whisk or stand mixer.
7. Add the red food coloring and mix until fully combined.
8. Add the flour mixture to the wet mixture.
9. Mix on low speed or fold until just combined. Do not overmix. Add 1-2 tablespoons milk if needed to thin the batter.
10. Reserve about 2 cups of batter and place to the side.
11. Pour the remaining batter into the pan and spread evenly.
12. Make the cream cheese swirl. Place cream cheese in a large mixing bowl or in the bowl of a stand mixer. Beat until smooth.
13. Add the sugar, egg yolks, and vanilla.
14. Mix on low speed until combined then increase to medium until mixture is light and fluffy.
15. Spread the cream cheese mixture on top of the red velvet batter evenly.
16. Drop dollops of reserved red velvet batter and using a butter knife, chopstick, or toothpick…gently swirl the cream cheese and batter together.
17. Bake for 30-35 minutes, or until a toothpick comes out mostly clean.
Let cool completely in pan.
18. Cut into squares or use a cookie cutter to make brownie shapes.