There are few things in this life that I love as much as cheesecake and (anything) red velvet … and when the two are combined… MOVE OUT THE WAY.
Seriously though, these brownies are amazing. Chewy, soft, creamy…cheesecakey…red velvety… You can’t go wrong! Bless you sweet, stretchy yoga pants for being so forgiving after I devour 5 of these brownies in one sitting.
Red Velvet Cheesecake Swirl Brownies
Below you will see that some ingredients have a italicized option. That is because when I made the recipe I opted to use some healthier baking options, BUT I know whole wheat flour isn’t for everyone (especially those who are not use to the grainy texture) so I thought I would offer you an alternative!
- 2 1/2 cup whole wheat flour / 3 1/4 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 3 tablespoons cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coconut oil (melted) / 1 cup vegetable oil
- 3 large eggs
- 5 tablespoons milk, divided
- 1 tablespoon vanilla extract
- 1 tablespoon red food colouring
- 2 teaspoons white vinegar
- 2 250g packages cream cheese, softened (approx. 8oz each)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- Preheat oven to 350 degrees F.
- Grease a 9×13 pan with butter or choice of spray
- In large mixing bowl whisk together: flour, sugar, cocoa powder, salt, and baking powder. Set aside.
- In a medium mixing bowl, whisk together eggs, coconut oil, 2 tablespoons milk, vanilla extract, red food colouring, and white vinegar.
- Mix together the dry and wet ingredients until completely combined. NOTE: The batter will be super thick…but don’t fret, that’s what you want!
- Remove 3/4 cup of the batter and place it in a medium bowl
- Whisk in the remaining 3 tablespoons of milk into the 3/4 cup of batter you just took out, set this mixture aside
- Pour the remaining batter into the prepared pan
- Using a spatula, spread out the batter evenly so that is reaches all the edges
- Now, with an electric mixer (or in your stand mixer) beat cream cheese and sugar together until fluffy, about 2 minutes
- Add eggs and vanilla, beat until combined and smooth
- Pour the cream cheese mixture on top of the red velvet layer and smooth mixture evenly, coving the bottom layer
- Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer
- Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls
- Bake for 30 minutes, rotating half way through, or until a tooth pick poked into the brownie comes up fairly dry
- Let cool completely on a wire rack before cutting
- Serve and enjoy the perfect Valentine’s Day treat!
Original recipe found here: http://www.thenovicechefblog.com/2012/01/marbled-red-velvet-cheesecake-brownies/