Red Velvet Cheesecake Brownie! Yum! by Chelsey Malone - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Red Velvet Cheesecake Brownie! Yum!

posted in Food & Drink
  • Ingredients for red velvet brownies:

    8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan
    1 cup sugar
    1/4 cup unsweetened cocoa powder
    1/2 teaspoon vanilla extract
    1 Tablespoon red food coloring
    1/8 teaspoon salt
    1/2 teaspoon white vinegar
    2 eggs
    3/4 cup all-purpose flour

    Ingredients for cheesecake filling:

    1 (8-oz.) package cream cheese, softened
    3 Tablespoons sugar
    1/2 teaspoon vanilla extract
    1 large egg yolk

  • How to:

    Preheat the oven to 350ºF.

    Line an 8x8-inch baking pan with parchment paper and grease it with butter.

    In a large bowl, combine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine.

    Then stir in the white vinegar.

    Whisk together the eggs in a small bowl, and then stir them into the brownie batter.

    Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter for the topping.

  • In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined.

    Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter.

    Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.

    Bake the brownies for 30 minutes.

    Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

    Don't forget to like and save❤️


See all comments

Related Tips

See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back