Name: Red Velvet Cheesecake Brownies 🍫
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Ingredients: 3/4 cup all purpose flour (94g); 3 tbsp natural cocoa powder (24g); 1 cup unsalted butter (227g); 1/2 cup light brown sugar (100g); 1 3/4 cup powdered sugar (210g); 3 large eggs (room temperature); Pinch of salt; 1 tsp vinegar; 1 1/2 tsp gel red food coloring; 3 tbsp olive oil (41g); 3/4 cup semi-sweet chocolate chips (120g); 1/3 cup semi-sweet chocolate, chopped (54g); 1 tsp vanilla extract; 8 oz cream cheese (room temperature); 1/4 cup granulated sugar (50g); 1 tsp cornstarch; 1/2 tsp vanilla extract; 2 tbsp sour cream (room temperature); 1 large egg

Preparation: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch (20x20cm) square baking pan with parchment paper.
Make Cheesecake Mixture: In a mixing bowl, blend the cream cheese, 1 egg, vanilla extract, sour cream, cornstarch, and granulated sugar until completely smooth using a blender or hand mixer. Set aside.
Brown the Butter: In a saucepan over medium-low heat, melt the butter, stirring every 10 seconds. Once it turns golden brown, immediately transfer it to a large heatproof bowl.
Base Brownie Mix: To the browned butter, add cocoa powder, oil, vanilla, chopped chocolate, vinegar, and red food color. Mix well and let the mixture cool at room temperature for 15-20 minutes.
Whisk Eggs: In another bowl, whisk 3 eggs and light brown sugar for 4-6 minutes until dissolved and the mixture turns a light pale color. Add the powdered sugar and mix until fully combined (1-2 minutes).
Combine: Gently fold the egg mixture into the cooled red butter mixture until just combined.
Dry Ingredients: Add the flour and chocolate chips to the batter. Mix until just combined, being careful not to overmix at this stage.
Layering: Transfer about 3/4 of the brownie mixture into the prepared pan. Reserve about 30g (2-3 tbsp) of the cheesecake mixture; pour the rest of the cheesecake mixture over the brownie layer.
Swirl: Top with the remaining brownie batter and drops of the reserved cheesecake mixture. Use a knife or skewer to create swirls.
Bake: Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.
Cool: Let the brownies cool completely in the pan before cutting into squares.

	3/4 cup (94g) all purpose flour
	3 tbsp (24g) natural cocoa powder
	1 cup (227g) unsalted butter
	1/2 cup (100g) light brown sugar
	1 3/4 cup (210g) powdered sugar
	3 large eggs (room temperature)
	Pinch of salt
	1 tsp vinegar
	1 1/2 tsp gel red food coloring
	3 tbsp (41g) olive oil
	3/4 cup (120g) semi-sweet chocolate chips
	1/3 cup (54g) semi-sweet chocolate, chopped
	1 tsp vanilla extract
	Group 2: Cheesecake Layer
	8 oz cream cheese (room temperature)
	1/4 cup (50g) granulated sugar
	1 tsp cornstarch
	1/2 tsp vanilla extract
	2 tbsp sour cream (room temperature)
	1 large egg (room temperature)

Homemade Red Velvet Cheesecake Brownies 🍫 (Fudgy, Creamy & Easy to Make)

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Red Velvet Cheesecake Brownies 🍫

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1.	Preparation: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch (20x20cm) square baking pan with parchment paper.
2.	Make Cheesecake Mixture: In a mixing bowl, blend the cream cheese, 1 egg, vanilla extract, sour cream, cornstarch, and granulated sugar until completely smooth using a blender or hand mixer. Set aside.
3.	Brown the Butter: In a saucepan over medium-low heat, melt the butter, stirring every 10 seconds. Once it turns golden brown, immediately transfer it to a large heatproof bowl.
4.	Base Brownie Mix: To the browned butter, add cocoa powder, oil, vanilla, chopped chocolate, vinegar, and red food color. Mix well and let the mixture cool at room temperature for 15-20 minutes.
5.	Whisk Eggs: In another bowl, whisk 3 eggs and light brown sugar for 4-6 minutes until dissolved and the mixture turns a light pale color. Add the powdered sugar and mix until fully combined (1-2 minutes).
6.	Combine: Gently fold the egg mixture into the cooled red butter mixture until just combined.
7.	Dry Ingredients: Add the flour and chocolate chips to the batter. Mix until just combined, being careful not to overmix at this stage.
8.	Layering: Transfer about 3/4 of the brownie mixture into the prepared pan. Reserve about 30g (2-3 tbsp) of the cheesecake mixture; pour the rest of the cheesecake mixture over the brownie layer.
9.	Swirl: Top with the remaining brownie batter and drops of the reserved cheesecake mixture. Use a knife or skewer to create swirls.
10.	Bake: Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.
11.	Cool: Let the brownies cool completely in the pan before cutting into squares.