Red Velvet Cheesecake Brownies

Red velvet is a basic taste recognized for its rich, deep shade and refined chocolate taste. Originating in the early twentieth century, purple velvet cake has grow to be a liked dessert. Now, think about combining this velvety goodness with the fudgy richness of cakes and the creamy pleasure of cheesecake. The result? Red velvet cheesecake brownies—a dessert that’s as visually attractive as it is delicious. This aggregate creates a deal with that’s ideal for unique activities or every time you desire to indulge.

INGREDIENTS

For the Red Velvet Brownie Layer:

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tablespoon purple meals coloring
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 teaspoon white vinegar
• 2 giant eggs
• 3/4 cup all-purpose flour

For the Cheesecake Layer:

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 massive egg
• 1/2 teaspoon vanilla extract

INSTRUCTIONS

Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or gently grease it.

Prepare Red Velvet Brownie Layer:

In a massive bowl, whisk collectively the melted butter, granulated sugar, and unsweetened cocoa powder till nicely combined.
Add the crimson meals coloring, vanilla extract, and white vinegar. Mix well.
Stir in the eggs one at a time till utterly incorporated.
Gradually fold in the all-purpose flour and salt till simply combined. Do now not overmix.
Pour the brownie batter into the organized baking pan, reserving about 1/4 cup of the batter for swirling on top.
Prepare Cheesecake Layer:

In a medium bowl, beat the softened cream cheese and granulated sugar till easy and creamy.
Add the egg and vanilla extract, beating till entirely combined.
Spread the cheesecake combination evenly over the brownie batter in the pan.
Swirl Topping:

Drop spoonfuls of the reserved brownie batter over the cheesecake layer.
Use a knife or toothpick to gently swirl the brownie batter into the cheesecake layer to create a marbled effect.
Bake: Bake in the preheated oven for 25-30 minutes, or till a toothpick inserted into the core comes out easy or with a few moist crumbs.

Cool and Serve: Allow the truffles to cool definitely in the pan earlier than cutting and serving.

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