Print

Irresistible Red Velvet Heart-Shaped Cheesecake Brownies

red velvet cheesecake brownies - featured image
Print Recipe

Rich, fudgy red velvet brownies topped with creamy cheesecake swirls shaped into perfect hearts, ideal for Valentine’s Day or any special occasion.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (95g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk together melted butter and sugar until shiny, about 1-2 minutes. Add eggs one at a time, mixing after each. Stir in vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold dry ingredients into wet mixture until no streaks remain. Do not overmix.
  4. Mix in red food coloring until color is vibrant and uniform. If batter is too thick, add about 1 tablespoon milk to loosen.
  5. Beat softened cream cheese in a medium bowl until smooth, about 2 minutes. Add sugar and beat until fluffy. Add egg and vanilla, mixing until combined. Fold in flour to stabilize filling.
  6. Pour half of the red velvet batter into the prepared pan and smooth evenly. Dollop cheesecake filling over batter in spoonfuls, then top with remaining red velvet batter.
  7. Using a toothpick or skewer, drag through batter and filling in small ‘U’ shapes followed by a point to form heart shapes.
  8. Bake for 35-40 minutes. Insert a toothpick into brownie portion; it should come out with a few moist crumbs but not wet batter. Cheesecake should be set but soft.
  9. Cool brownies completely in pan on a wire rack for at least one hour before lifting out and slicing.
  10. Slice with a sharp knife wiped clean between cuts. Serve at room temperature or slightly chilled.

Notes

Do not overbake to keep cheesecake topping moist and brownies fudgy. Use fully softened cream cheese for smooth swirls. Practice heart swirl on parchment paper if needed. For extra shine, brush cheesecake topping with simple syrup after baking.

Nutrition

Keywords: red velvet brownies, cheesecake brownies, Valentine's Day dessert, heart-shaped brownies, fudgy brownies, cream cheese swirl

Find it online: https://pokirecipes.com/irresistible-red-velvet-heart-shaped-cheesecake-brownies-recipe-easy-and-perfect-for-valentines-day/