What do you get when you combined red velvet and cream cheese? The most delicious cheesecake brownies.  So rich and creamy with a yummy chocolate brownie and cheesecake all baked into one.

I have always been intimidated at making red velvet desserts because they look so beautiful and I didn’t want to blow it, but I have to say these Red Velvet Cheesecake Brownies are simply one of the easiest brownie recipes to make and they look gorgeous. The swirl of the red brownie batter and cream cheese mixture are brilliant.

Don’t worry it is not Valentine’s Day yet, but I just had to make these and share them with all of you. They are a perfect Holiday treat and who doesn’t love brownies and cheesecake? Well, I am sure there are a few of you out there who don’t, but I promise you the meeting of these two amazing desserts into one tasteful brownie will make you think otherwise. 

I like to down play the sugar and calories by using sugar splenda blend and lucky for us these Red Velvet Cheesecake Brownies taste fantastic with a few less calories involved and with the Holidays rapidly approaching who doesn’t love a few less of the big C’s?  I dusted mine with a little powdered sugar, but feel free to add cool whip, fresh strawberries or preserves or even just eat them straight out of the pan hot and gooey. However you decided to devour these Red Velvet Cheesecake Brownies they will be simply delicious! xoxo.

Red Velvet Cheesecake Brownies

2015-10-18 21:45:03

Serves 16

A delicious red velvet brownie with cream cheese baked right in to make them moist and luscious.

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Prep Time

10 min

Total Time

50 min

Prep Time

10 min

Total Time

50 min

Brownies

1. 1/2 cup butter
2. 2-oz dark chocolate, coarsely chopped
3. 1/2 cup sugar splenda blend or 1 cup sugar
4. 2 large eggs
5. 1 tsp vanilla extract
6. 1 1/2 tsp red food coloring
7. 2/3 cup whole wheat white flour
8. 1/4 tsp salt

Cheesecake mixture

1. 8-oz 1/3 less fat cream cheese, room temperature
2. 2 tablespoon + 2 teaspoons sugar splenda blend
3. 1 large egg
4. 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7. Cool in the pan completely before slicing and serving, either at room temperature or chilled.
8. Brownies can be refrigerated, covered, for several days.

By Shannon

Adapted from Baking Bites

Adapted from Baking Bites

Fitness Food Diva https://fitnessfooddiva.com/