Red Velvet Cheesecake Brownie Bars Recipes

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

RED VELVET CHEESECAKE BROWNIES

Steps:

• Make the cheesecake layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters.
• Make the brownie layer: Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth.
• Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer.
• Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Cut into pieces.

RED VELVET CHEESECAKE BROWNIE BARS

Steps:

• 1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
• 2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and 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 chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.
• 4. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
• 5. 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.
• 6. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.