Red Velvet Cheesecake Brownies
Equipment
Ingredients
Red Velvet Brownie Layer
all purpose flour (room_temperature)
94 g
natural cocoa powder
24 g
unsalted butter
227 g
light brown sugar
100 g
powdered sugar
210 g
large eggs (room_temperature)
3 pcs
salt
1 pinch
vinegar
5 ml
gel red food coloring
7.5 ml
olive oil
41 g
semi sweet chocolate chips
120 g
semi sweet chocolate (chopped)
54 g
vanilla extract
5 ml
Cheesecake Layer
cream cheese (room_temperature)
226 g
granulated sugar
50 g
cornstarch
3 g
vanilla extract
5 ml
sour cream (room_temperature)
30 g
large egg (room_temperature)
1 pcs
Instructions
Preheat oven
Preheat oven to 175°C. Grease and line an 8x8 inch pan with parchment paper.
Prepare cheesecake layer
In a mixing bowl, blend cream cheese, egg, vanilla extract, sour cream, cornstarch, and sugar until smooth using a blender.
Brown the butter
Brown butter in a saucepan over medium-low heat, stirring every 10 seconds. Once it turns golden brown, transfer to heatproof bowl.
Mix brownie wet ingredients
Add cocoa powder, oil, vanilla, chopped chocolate, vinegar and food color to the browned butter. Mix and let cool at room temperature for 15-20 minutes.
Whisk eggs and brown sugar
In another bowl whisk eggs and light brown sugar for 4-6 minutes until dissolved and mixture turns into a light pale color.
Add powdered sugar
Add powdered sugar and mix until fully combined (1-2 minutes).
Combine mixtures
Combine egg mixture with browned butter mixture, mix until combined.
Add dry ingredients
Add flour and chocolate chips to the batter. Mix until just combined, being careful not to overmix.
Assemble layers
Transfer half of the brownie mixture to the prepared pan. Reserve 30g of the cream cheese mixture; add the remaining mixture on top of the brownie layer. Top with the remaining brownie batter; add the reserved cream cheese mixture. Make swirls.
Bake brownies
Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.
Cool brownies
Let cool completely before cutting.
Original recipe
Storage
Store in airtight container. Brownies will keep their fudgy texture best at room temperature for up to 2 days.
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