Baking Classics: Red Velvet Cheesecake Brownies

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The Technique

Red Velvet Cheesecake Brownies

Blending two batters to make one pan of sweetness is more of a modern approach to baking. When we cannot decided between two favorite desserts, we usually get a little creative & merge them together to enjoy them both at the same time. Red Velvet Cheesecake Brownies adds the additional element of food coloring & transforms the pan into a southern dream. Two easy batters twirl together & bake up into something special when rosy red sweethearts sashay about. Follow my pointers for perfecting this eye-catching technique.

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makes 16 servings

The brownies, dense yet moist, will shrink away from the sides by approximately 1/8-inch then settle back down into the pan after cooling.

1/2 cup butter, cut into pieces
1 1/4 cup sugar, divided
2 eggs
1/3 cup whole buttermilk
1 {1-oz} bottle red food coloring
2/3 cup ap flour
1/3 cup cocoa powder
1/2 tsp kosher salt
1 {8-oz} package cream cheese, softened
1 egg

Preheat the oven to 350 degrees. Line an 8-inch pan with foil allowing 2-inches to extend beyond the sides. Lightly grease the foil. Set aside. Microwave the butter in a large glass bowl at 30-second intervals until melted. Cool 5 minutes. Whisk 1 cup sugar into the butter. Stir in the eggs & the buttermilk. Stir in the food coloring until well blended. Whisk together the flour, the cocoa powder & salt in a small bowl. Fold into the butter mixture & remove 1/3 cup of the batter. Pour the remaining batter into the prepared pan.

Beat the cream cheese & the remaining 1/4 cup sugar with an electric stand or hand held mixer on Medium speed until light & fluffy. Blend in the egg on Low speed just until combined. Pour the cheesecake batter over the brownie batter. Gently spread the cheesecake batter to the pan edges with a small offset spatula. It does not need to cover the brownie batter in an even layer. Dollop the reserved brownie batter evenly over the cheesecake batter. Swirl the two batters together using a small wooden pick. Bake 40 to 42 minutes or until the brownies are puffed & just set in the center. A wooden pick will not test entirely clean & will hold a few crumbs. Cool completely. Gently loosen the foil, if necessary, from the pan using a paring knife. Lift the brownies from the pan using the foil as handles. Place onto a cutting board & slice into squares.

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How To Make Swirls In Brownie & Cheesecake Batter

Blending two batters together is an easy & delicious way to offer a lovely dessert with an instant presentation. Brownies & cheesecake flavors are a classic combination that work well together. The balanced batter textures allow the dollops to hold their shape once placed into the pan.

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There will be an approximate 3:1 ratio of brownie to cheesecake batter.

Once the cheesecake batter is added,
portion the remaining brownie batter in about 9 dollops over the surface.
Run the very tip of a wooden pick gently through the two.
If you begin at the top of a dollop & run the pick directly down the center,
you’ll create a sea of floating hearts.

Swirl the two batters together as much or as little as you prefer. 
Expect the brownies to bake up thick & have a cake-like texture.
Additional food coloring paste, which can be found from craft stores,
can be stirred in for a brighter, rich red hue.

The Tune
“If You Want This Love” Julie London

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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