Red Velvet Cheesecake Brownies | How Tasty Channel
Fudgy, moist and rich Red Velvet Cheesecake Brownie recipe! A delicious red velvet base made with white chocolate, cocoa, vanilla and topped with an irresistible eggless cheesecake layer.
Perfect for Valentine's Day or any other occasion!
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►EGGLESS FUDGY BROWNIES:
►PEANUT BUTTER FILLED BROWNIES:
►CHEESECAKE BROWNIES:
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Cheesecake Brownies Recipe | How to Make Cream Cheese Brownies
These cheesecake brownies are the perfect combination of two of the most popular desserts. At the bottom a layer of rich brownie, at the top a layer of delicious cheesecake and on top a touch of brownie swirls. If you like fudgy brownies and you like cheesecake you are going to love these cheesecake brownies. Follow this easy recipe to learn how to make this impressive dessert.
Full written recipe:
More dessert recipes you may like:
Oreo Cheesecake Bars:
Chocolate Cheesecake:
Date Oatmeal Squares:
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Ingredients:
For the brownie:
6oz (170g) Dark chocolate
1/2 cup (100g) White sugar
1/3 cup (67g) Brown sugar
2/3 cup (155g) Butter
1/4 cup (30g) Cocoa powder
3/4 cup (95g) Flour
1 teaspoon Baking powder
2 Eggs
1 egg yolk
1/4 teaspoon Salt
For the cheesecake:
1 cup (225g) Cream cheese, room temperature
1 Egg
1 teaspoon Vanilla extract
1/4 cup (50g) Sugar
Directions:
1. Preheat oven to 350F (180C). line a 8-inch (20cm) square baking pan with parchment paper. Set aside.
2. Place chopped chocolate and butter in a large heat proof bowl. Set the bowl over a double boiler and melt completely. Add both sugars and stir. Allow to cool slightly.
3. In a separate bowl sift flour, cocoa powder, baking powder and salt.
4. To the chocolate mixture add eggs, one at the time and whisk until combined.
5. Add flour mixture to the chocolate mixture and stir until combined.
6. Pour the batter into prepared pan and spread evenly. Reserve 1/2 cup for later.
7. In a bowl whisk cream cheese, sugar, egg and vanilla extract.
8. Pour cream cheese mixture over the brownie layer. Take your reserved ½ cup brownie batter and drop over cheesecake. Use a knife to gently swirl the filling, creating a marbled effect.
9. Bake for 25-30 minutes, until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
10. Let cool completely, cut into squares and serve.
Notes:
• You also can melt chocolate and butter in the microwave in a 20 second pulses.
• To make the brownie batter more “swirlble” add 2 tablespoons of hot water to the remaining batter and stir until combined and smooth, then drop over the cheesecake.
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Eggless Cheesecake Brownies Recipe | How Tasty Channel
Fudgy, moist and rich chocolate Eggless Brownies topped with an Eggless Cheesecake layer: Eggless Cheesecake Brownie recipe with marble decoration. They are hard to resist and nobody will notice they are made without eggs!
You can serve them with vanilla ice cream on top or simply as they are: you can’t resist to their fudgy chocolate and cheesecake heart.
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AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
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How to Make Red Velvet Cheesecake Brownies!
These red velvet cheesecake brownies are perfect for Valentine’s Day if you cut them into heart shapes, but I promise they’re delicious year-round! :-) Enjoy, and make sure you share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
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Red Velvet Cheesecake Brownies
Makes about 11 heart brownies or 12 regular ones
Brownie Ingredients
1 cup sugar
1 tsp vanilla extract
¼ cup cocoa powder
½ cup (1 stick) butter, melted
Pinch of salt
1 tsp red gel food coloring, or 1 T liquid
2 eggs
¾ cup flour
Cheesecake Layer Ingredients
8 oz cream cheese, softened
¼ cup sugar
1 egg
½ tsp vanilla extract
Directions:
1. Preheat oven to 350F and grease an 8” x 8” baking pan, then line with parchment
2. Mix together sugar, vanilla, cocoa, salt, and butter in a large bowl. Stir in food coloring. Whisk in eggs, mixing after each addition. Add in flour and stir.
4. Reserve 1/3-1/4 cup brownie batter, and pour remaining batter into prepared pan.
5. For cream cheese layer, cream together cream cheese, sugar, egg, and vanilla until smooth. Spread over brownie layer. Dollop red velvet batter on top, and use a butter knife to swirl. Once you’re happy with the design, bake for 30 min in preheated oven.
6. Let cool for 15-20 min in pan, then transfer to a cutting board. Cut into heart shapes or squares and serve.
Music courtesy of Audio Network “Clap Happy” and “Whale of a Time”
The ULTIMATE cheesecake brownie combination!
I think this is the ULTIMATE cheesecake brownie combination!
???????? Full recipe:
The recipe I followed was from: The Pioneer Woman
Nonstick cooking spray
1 c. plus 2 tbsp. unsalted butter
4 oz. unsweetened chocolate, chopped
5 tbsp. unsweetened cocoa powder
3/4 c. packed light brown sugar
2 c. granulated sugar, divided
6 large eggs, at room temperature, divided
4 1/2 tsp. vanilla extract, divided
1 3/4 c. all-purpose flour
1/2 tsp. kosher salt, plus a pinch
12 oz. cream cheese, at room temperature
1/3 c. sour cream
1 tbsp. milk
1. Preheat the oven to 325°F. Grease a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Grease the parchment with cooking spray.
2. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Remove the saucepan from the heat. Whisk in the cocoa powder until smooth. Stir in the brown sugar and 1 1/2 cup of the granulated sugar.
3. Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Place the pan in the freezer for 10 minutes.
4. In a large bowl using an electric mixer, beat the cream cheese, remaining 1/2 cup of granulated sugar, pinch of salt, and remaining 1 1/2 teaspoons of vanilla at medium speed until fully incorporated and creamy, 30 seconds to 1 minute. Beat in the sour cream until well combined. Add the remaining egg and mix until fully combined.
5. Carefully pour the cheesecake mixture over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well combined. Dollop the brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
6. Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to 55 minutes. Cool completely on a wire rack, about 3 hours. Cut into 16 bars.