Get ready to take your taste buds on a wild ride, y’all! I’m Chef Max, the bold culinary rebel who’s about to transform your ordinary brownies into an epic Red Velvet Cheesecake Explosion. This recipe is absolutely INSANE – and I’m not even sorry about it! We’re talking layers of rich, fudgy red velvet, creamy cheesecake, and a sinful chocolate glaze that will have you begging for more. Life gave us ingredients, and we’re about to make them LEGENDARY!
Why You’ll Love This Red Velvet Cheesecake Brownies
This recipe is the ultimate fusion of two classic desserts, creating a mind-blowing treat that’s guaranteed to wow your friends and family. Imagine sinking your teeth into a thick, moist red velvet brownie, only to be hit with the silky-smooth goodness of a tangy cheesecake center. And let’s not forget the insanely delicious chocolate glaze that takes this dish to a whole new level of indulgence. These Red Velvet Cheesecake Brownies are the stuff that dreams are made of, and I’m here to make those dreams a reality. Y’all ready to break some delicious rules today?
Ingredients
Get ready to stock up on some seriously epic ingredients, folks! You’ll need all the essentials for a classic red velvet cake – flour, cocoa powder, sugar, eggs, and buttermilk. But we’re taking it to the next level with a creamy cheesecake center and a luscious chocolate glaze. This recipe is a flavor explosion waiting to happen!
- 2 cups (250g) – All-purpose flour
- 1/2 cup (50g) – Unsweetened cocoa powder
- 1 teaspoon – Baking soda
- 1/4 teaspoon – Salt
- 24 ounces (680g) – Cream cheese, softened
- 1 cup (200g) – Granulated sugar
- 2 teaspoons – Vanilla extract
- 3 – Large eggs
- 1/2 cup (120ml) – Buttermilk
- 1/2 cup (113g) – Unsalted butter, softened
- 1 1/2 cups (300g) – Granulated sugar
- 2 – Large eggs
- 1 cup (240ml) – Buttermilk
- 1 cup (200g) – Granulated sugar
- 1/2 cup (113g) – Unsalted butter
Ingredient Substitutions
- Buttermilk: Sour cream or plain Greek yogurt (adds richness and tanginess)
- Chocolate Glaze: Use your favorite type of chocolate – milk, dark, or even white (for a different flavor profile)
How to Make Red Velvet Cheesecake Brownies
Let’s dive into the steps to create this epic dessert, shall we?
Step 1: Prep Work
Let’s start by preheating that oven to 325°F (165°C) and getting all our ingredients ready to go. Grease a 9×13 inch baking pan with nonstick cooking spray or butter, and set it aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the cream cheese with an electric mixer until it’s nice and smooth, then add in the sugar and vanilla. Crack in those eggs one at a time, mixing well after each addition.
Step 2: Main Cooking Process
Now it’s time to make the red velvet brownie batter. In a large bowl, beat the butter and 1 1/2 cups of sugar with an electric mixer until they’re light and fluffy, about 2-3 minutes. Then, add in the 2 eggs and buttermilk, mixing until everything is well combined. Slowly incorporate the dry ingredients, being careful not to overmix. Spread half of the red velvet batter into the prepared pan, then top it with the creamy cheesecake mixture. Finish by dolloping the remaining red velvet batter on top and swirling it all together with a knife.
Step 3: Final Steps/Assembly
Bake this masterpiece in the preheated oven until the center is just set, about 45-55 minutes. The edges should be starting to pull away from the sides, and a toothpick inserted in the center should come out mostly clean. Let the brownies cool completely, then make the chocolate glaze. In a medium saucepan, melt the 1/2 cup of butter and 1 cup of sugar together over medium heat, stirring constantly, until the mixture is smooth and glossy. Remove from heat and let it cool for a few minutes, then drizzle that irresistible chocolate glaze all over the top of the cooled brownies. I’m talking a rich, glossy layer of chocolate goodness that’s going to make your taste buds dance with joy!
Recipe Variations & Tips
- Add-Ins: Try adding a sprinkle of chopped pecans or a handful of mini chocolate chips to the cheesecake layer for an extra layer of texture and flavor.
- Flavor Swap: Experiment with different flavor combinations, like swapping the red velvet for a classic chocolate brownie or even a zesty lemon cheesecake. The possibilities are endless, my friends!
- Chocolate Glaze: For a richer, more indulgent glaze, use dark chocolate instead of semisweet. Or go for a white chocolate glaze for a totally different vibe.
- Get Creative: Remember, the key is to always have fun and never be afraid to break a few delicious rules. This recipe is your canvas, so get wild and make it your own!
Serving & Storage
Serve with: A dollop of freshly whipped cream or a scoop of vanilla ice cream.
Storage: These Red Velvet Cheesecake Brownies will stay fresh and fudgy for up to 5 days when stored in an airtight container in the refrigerator.
Reheat: You can enjoy these brownies chilled straight from the fridge, or gently reheat individual slices in the microwave for 15-20 seconds.
Make-Ahead: These brownies are actually even better the next day, so feel free to make them up to 3 days in advance. Just wait until right before serving to add the chocolate glaze.
Nutrition Information
Alright, let’s be real – these brownies are not exactly health food. But hey, sometimes you just gotta treat yourself to something truly epic, you feel me? Each serving of this recipe packs a whopping 420 calories, with 24 grams of fat and 45 grams of carbs. But trust me, every single bite is worth it. This is a dessert that’s meant to be savored and enjoyed, not counted.
- Serving Size: 1 brownie
- Calories: 420 kcal
- Protein: 5 g
- Carbs: 45 g
- Fat: 24 g
- Sodium: 300 mg
Frequently Asked Questions
Can I use a boxed red velvet cake mix instead of making the batter from scratch?
Absolutely! If you’re short on time or want to take a shortcut, a boxed red velvet cake mix will work just fine. Just be sure to follow the instructions on the package and adjust the baking time as needed.
Can I freeze these brownies?
Yes, you can definitely freeze these Red Velvet Cheesecake Brownies! Just be sure to let them cool completely, then cut them into individual servings and wrap them tightly in plastic wrap. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the fridge.
Can I use a different type of cream cheese?
While full-fat cream cheese is the classic choice, you can definitely experiment with other varieties. Reduced-fat or even neufchatel cream cheese will work just as well, though the texture may be slightly different.
How do I know when the brownies are fully baked?
The key is to keep a close eye on them in the oven. The brownies are done when the center is just set and no longer jiggles, and a toothpick inserted in the center comes out clean. Be careful not to overbake, or you’ll end up with dry, crumbly brownies.
Print
Decadent Red Velvet Cheesecake Brownies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich and decadent red velvet cheesecake brownies with a cream cheese swirl.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon red food coloring
1/2 teaspoon baking powder
1/4 teaspoon salt
8 oz cream cheese, softened
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C).
2.
3. In a bowl, mix melted butter and sugar until combined.
4.
5. Add eggs and vanilla extract, then mix in red food coloring.
6.
7. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
8.
9. Gradually add dry ingredients to the wet mixture until just combined.
10.
11. In a separate bowl, beat cream cheese, powdered sugar, egg, and vanilla until smooth.
12.
13. Spread half of the brownie batter in a greased baking dish, layer with cream cheese mixture, and top with remaining brownie batter.
14.
15. Swirl with a knife and bake for 25-30 minutes or until a toothpick comes out clean.
Notes
Let the brownies cool completely before cutting.
For a richer flavor, refrigerate overnight before serving.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownies, red velvet, cheesecake