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Red Velvet Cheesecake Brownie Bars

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These Red Velvet Cheesecake Brownie Bars are the perfect mix of decadent red velvet brownies and creamy cheesecake. They’re a rich, indulgent dessert with vibrant colors, making them ideal for holidays, parties, or whenever you’re craving something special!

Ingredients

Scale

For the red velvet brownie layer:

  • 1/2 cup (115 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 teaspoon salt

For the cheesecake layer:

  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving a slight overhang for easy removal.
  2. Prepare the red velvet brownie layer:
    • In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, and red food coloring, and mix until combined.
    • Sift in the cocoa powder, flour, and salt, and gently fold into the wet ingredients until just combined (do not overmix).
    • Reserve 1/4 cup of the red velvet batter and pour the rest into the prepared baking dish, spreading it evenly.
  3. Prepare the cheesecake layer:
    • In another bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, and mix until well combined.
    • Pour the cheesecake mixture over the red velvet layer, spreading it evenly with a spatula.
  4. Add the swirl effect:
    • Drop small dollops of the reserved red velvet batter on top of the cheesecake layer. Use a toothpick or knife to gently swirl the dollops into the cheesecake for a marbled effect.
  5. Bake the bars:
    • Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
    • Let the bars cool completely in the pan, then refrigerate for at least 2 hours to set before slicing.
  6. Serve:
    • Lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve chilled or at room temperature.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze the bars in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
  • Variations: Add chocolate chips or a drizzle of white chocolate on top for extra indulgence.

Find it online: https://ukfinda.com/red-velvet-cheesecake-brownie-bars/