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cooking instructions for recipe

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Total Time 50 minutes
Servings 12

Ingredients
  

  • Ingredients
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar for cheesecake layer
  • 1 large egg for cheesecake layer
  • 1 teaspoon vanilla extract for cheesecake layer

Instructions
 

  • Instructions
  • Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper, allowing for overhang for easy removal. Gather all ingredients for both brownie and cheesecake layers.
  • In a medium saucepan or microwave-safe bowl, melt the butter. Stir in 1 cup of granulated sugar and 1/3 cup of cocoa powder until the mixture is smooth. Add in the red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar. Mix well.
  • Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Once combined, fold in 1 cup of all-purpose flour until the batter is smooth and lump-free.
  • In a separate bowl, combine the softened cream cheese with 1/4 cup of sugar, and beat until creamy. Add 1 egg and 1 teaspoon of vanilla extract, mixing until smooth and lump-free. Ensure all ingredients are at room temperature for best results.
  • Pour most of the red velvet batter into the prepared baking pan, spreading it evenly. Gently pour the cheesecake layer over the brownie batter. Reserve 1/4 cup of the brownie batter for swirling on top.
  • Drop spoonfuls of the reserved batter onto the cheesecake layer, and use a knife or toothpick to create a marbled effect, being careful not to overmix.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Once baked, allow the brownies to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, cut the brownies into squares and enjoy! Store any leftovers at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for up to 3 months.
  • For best results, make sure to measure your ingredients accurately and allow your cream cheese to come to room temperature before mixing. This will ensure a smooth cheesecake layer that blends perfectly with the red velvet brownie batter.
  • Additionally, be careful not to overbake the brownies, as they will continue to set as they cool. Enjoy your baking adventure!