Description
Indulge in the perfect combination of red velvet brownies with swirls of vanilla and chocolate cheesecake fillings in this decadent and visually stunning dessert.
Ingredients
Units
Scale
Vanilla Cheesecake Filling:
- 8oz cream cheese, room temperature (226g)
- 1/4 cup white sugar (50g)
- 2 tbsp heavy cream
- 1 egg
- 1 tsp vanilla
Chocolate Cheesecake Filling:
- 100g dark or semi-sweet chocolate
- 1/4 cup heavy cream (60g)
- 6oz cream cheese, room temperature (170g)
- 1/4 cup white sugar (50g)
Red Velvet Brownie Batter:
- 12 tbsp unsalted butter (170g)
- 50g dark chocolate
- 3/4 cup white sugar (150g)
- 1/2 cup brown sugar (100g)
- 2 large eggs
- 2 tsp vanilla bean paste
- 1/2 tsp vinegar
- 1/2 tbsp red food color
- 1 cup all-purpose flour (130g)
- 2 tbsp Dutch processed cocoa powder (12g)
- 3/4 tsp salt
- 100g of chopped white, dark and milk chocolates (or chocolate chips) to your liking
Instructions
- Vanilla Cheesecake Filling: Add the cream cheese, sugar, heavy cream, egg, and vanilla to a bowl. Whisk until creamy and set aside.
- Chocolate Cheesecake Filling: Make a ganache with chocolate and cream, then fold into cream cheese mixture and set aside.
- Red Velvet Brownie Batter: Melt butter with dark chocolate, whisk sugars, eggs, vanilla, then fold in dry ingredients and chocolate.
- Assembly and Baking: Layer brownie batter and cheesecake fillings in a pan, swirl, and bake at 350F for 30-35 minutes.
- Let cool, then chill before slicing and serving.
Notes
- The brownie batter firms up over time, making it easier to handle by spreading first on parchment paper before placing in the pan.
- Store brownies in the fridge, but enjoy at room temperature or warmed up.
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
