• Barth Bakery

Dark Chocolate Red Velvet Cheesecake Swirl Brownies

Updated: Mar 17

This triple threat dessert unites rich red velvet cake, fudgy dark chocolate brownies, and tangy cheesecake into a dessert bar that is beautiful, delicious, and perfect for Valentine’s Day. With a dense and chewy red velvet brownie base swirled with a sweet and tangy cheesecake, this incredibly soft and super moist treat is decadent without being overly sweet.







Ingredients

Dark Chocolate Red Velvet Brownies

  • 1½ cups all-purpose flour

  • ¾ cup unsweetened dark cocoa powder

  • 1 tsp espresso powder

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup unsalted butter, melted

  • 2 cups granulated sugar

  • 1 Tbsp pure vanilla extract

  • 1½ Tbsp liquid red food coloring

  • 2 tsp white vinegar

  • 4 large eggs, beaten

Cheesecake Swirl

  • 16 ounces cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 tsp pure vanilla extract


Directions

Dark Chocolate Red Velvet Brownies

  1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides. Then spray the paper with nonstick cooking spray. Set aside.

  2. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.

  3. In a large bowl, whisk together the melted butter and sugar until combined. Then whisk in the vanilla, food coloring, and vinegar.

  4. Whisk in the eggs, one at a time, until just blended after each addition.

  5. Gently fold in the flour mixture until just combined, being careful not to overmix the batter.

  6. Pour the brownie batter into the prepared baking pan, reserving ½ cup for the top, spreading evenly to the edges.

Cheesecake Swirl

  1. With a handheld electric mixer, beat the cream cheese, sugar, eggs, and vanilla on medium speed until completely smooth, about 2 minutes.

  2. Drop the cheesecake swirl mixture on top of the brownie batter in heaping tablespoonfuls. Drizzle the reserved ½ cup of brownie batter on top of the cheesecake layer. Glide a knife through the layers to create a swirl pattern.

  3. Bake for about 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before cutting.

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