Small Batch Red Velvet Cheesecake Brownies (Print Version)
Red velvet brownies swirled with creamy cheesecake, baked in small batch size for an indulgent treat.
# Ingredients:
→ Cheesecake
01 -
110 g cream cheese, room temperature
02 -
35 g granulated sugar
03 -
½ egg
04 -
28 g heavy whipping cream, room temperature
05 -
½ tsp vanilla extract
→ Red Velvet Brownies
06 -
85 g unsalted butter
07 -
135 g semi-sweet chocolate chips
08 -
18 g natural unsweetened cocoa powder
09 -
1 ½ egg
10 -
150 g granulated sugar
11 -
1 tsp red gel food dye
12 -
60 g all purpose flour
13 -
¼ tsp salt
# Steps:
01 -
Preheat the oven to 175°C (350°F). Grease and line an 8x4-inch loaf pan with parchment paper. In a small mixing bowl, beat cream cheese and sugar until smooth. Whisk an egg in a separate bowl and add 2 tablespoons of it to the cream cheese mixture, setting the remainder aside for the brownies. Add the heavy cream and vanilla extract, and beat until smooth.
02 -
In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring in between until smooth. Whisk in the cocoa powder. In another bowl, combine the remaining egg, the previously whisked egg portion, and sugar. Whisk vigorously until pale and fluffy. Stir in the red gel food dye, adjusting for color depth. Gently mix in the melted chocolate mixture until combined. Fold in the flour and salt using a rubber spatula, stopping when no streaks of flour remain.
03 -
Pour the brownie batter into the prepared loaf pan, reserving 2-3 tablespoons for swirling. Spread the cheesecake batter evenly on top of the brownie base. Dollop the reserved brownie batter on the cheesecake layer, and use a knife to create gentle swirls.
04 -
Bake in the preheated oven for 35-40 minutes, until the cheesecake is set with a slight wobble in the center and edges are lightly browned. For accuracy, use a thermometer to ensure the internal temperature reaches at least 82°C (180°F). Let the brownies cool completely before slicing and serving.