Red Velvet Cheesecake Brownies With Raspberry Swirl

Get ready to experience a flavor explosion with these Red Velvet Cheesecake Brownies! We’ve taken the classic red velvet cake, swirled in a tangy raspberry delight, and layered it all over a rich, fudgy brownie base. Topped with a glossy chocolate ganache and crunchy pistachios, these brownies are a showstopper that’s surprisingly easy to make. This recipe delivers a beautiful balance of textures and tastes – the soft, chewy brownie, the creamy cheesecake, and the vibrant burst of raspberry. Perfect for special occasions or simply satisfying your sweet tooth!

What You’ll Need

• 100g (3.5oz) Unsalted Butter, Melted: Using melted butter ensures a tender and chewy brownie texture. Unsalted butter allows you to control the overall saltiness of the recipe.
• 150g (5.3oz) Granulated Sugar: Provides sweetness and helps create a slightly crisp brownie crust.
• 2 Large Eggs: Bind the ingredients together and contribute to the brownie’s richness and structure.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth. Alcohol-free ensures it’s suitable for all.
• 150g (5.3oz) Cream Cheese, Softened (for batter): This is key to the cheesecake element within the brownie, creating a dense and creamy texture. Ensure it’s fully softened for smooth incorporation.
• 60g (2oz) All-Purpose Flour: Provides structure to the brownie.
• 30g (1oz) Unsweetened Cocoa Powder: Adds a deep chocolate flavor and contributes to the brownie’s color.
• 1 tsp (5ml) Beet Juice (for natural red hue): This is our secret weapon for achieving that beautiful red velvet color without artificial dyes! Beet juice adds a subtle earthy sweetness.
• 150g (5.3oz) Cream Cheese, Softened (for cheesecake layer): The star of the cheesecake swirl, providing a tangy and creamy counterpoint to the rich brownie.
• 50g (1oz) Powdered Sugar (for cheesecake layer): Sweetens the cheesecake layer and helps create a smooth, spreadable consistency.
• ½ tsp (2.5ml) Lemon Juice: Brightens the cheesecake layer and balances the sweetness.
• 120g (4.2oz) Fresh Raspberries: The source of our vibrant raspberry swirl! Fresh raspberries provide the best flavor and texture.
• 30g (1oz) Granulated Sugar (for raspberry swirl): Sweetens the raspberry mixture and helps it thicken.
• 30g (1oz) Cream Cheese, Softened (for raspberry swirl): Adds creaminess and helps bind the raspberry swirl together.
• ½ tsp (2g) Agar-Agar Powder: A plant-based gelling agent that helps the raspberry swirl set without making it overly firm.
• 60g (2oz) Dark Chocolate (70% cacao), Chopped: Provides a rich, intense chocolate flavor for the ganache. 70% cacao offers a good balance of sweetness and bitterness.
• 2 tbsp (30ml) Vegetable Oil: Helps create a smooth and glossy chocolate ganache.
• 2 tbsp (30g) Pistachios, Toasted and Coarsely Chopped (garnish): Adds a delightful crunch and a pop of color. Toasting the pistachios enhances their flavor.
• Cocoa Powder, for dusting: A final touch of chocolatey goodness and visual appeal.

Substitutions

Cream Cheese: If you don’t have cream cheese, you can try using full-fat Greek yogurt, but the texture will be slightly different. Raspberries: Frozen raspberries can be used in a pinch, but thaw and drain them well before using. Beet Juice: If you prefer not to use beet juice, a small amount of red food coloring can be used, but the natural flavor of beet juice is preferable. Dark Chocolate: Milk chocolate can be substituted, but the ganache will be sweeter.

Step-by-Step Instructions for Red Velvet Cheesecake Brownies

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). This ensures even baking. Line a 20x20cm (8×8 inch) square pan with parchment paper, leaving an overhang on the sides. This overhang is crucial for easily lifting the finished brownies out of the pan without breaking them.
2. Combine Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined. This creates the foundation for a tender brownie. Then, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, add the vanilla extract and whisk to combine.
3. Incorporate Cream Cheese: Add the 150g of softened cream cheese to the butter-sugar mixture. Beat with an electric mixer (or vigorously with a whisk) until fully incorporated. This step is vital for achieving the cheesecake-like texture in the brownies. Don’t overbeat, as this can lead to a tough texture.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, and beet juice. Sifting ensures there are no lumps and that the ingredients are evenly distributed. Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in dense brownies.
5. First Batter Layer: Spread half of the brownie batter evenly into the prepared pan. Use a spatula to ensure the batter is distributed uniformly, creating a level base for the cheesecake and raspberry swirl.
6. Prepare the Raspberry Swirl: In a saucepan, combine the fresh raspberries, 30g of granulated sugar, and 30g of softened cream cheese. Cook over medium heat, stirring constantly, until the berries break down and the mixture begins to simmer. Sprinkle the agar-agar powder over the raspberry mixture and bring to a boil for 1 minute, stirring continuously. This activates the agar-agar, which will help thicken the swirl. Remove from heat and let cool for 5 minutes until slightly thickened.
7. Swirl the Raspberry: Drop spoonfuls of the raspberry-agar mixture over the first brownie batter layer. Using a skewer or the tip of a knife, gently swirl the raspberry mixture into the brownie batter to create marbled ribbons. Avoid over-swirling, as this can muddy the colors.
8. Second Batter Layer: Spoon the remaining brownie batter over the swirled layer, smoothing the top with a spatula. This creates a uniform surface for baking and ensures even cooking.
9. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with only moist crumbs. The brownies should be set around the edges but still fudgy in the center.
10. Chocolate Ganache: While the brownies are cooling, melt the dark chocolate and vegetable oil together in a heat-proof bowl set over a pan of simmering water (double boiler). Stir constantly until the chocolate is completely melted and glossy. Remove from heat.
11. Cool and Decorate: Once the brownies are completely cool, drizzle the glossy chocolate ganache over the surface in a random zig-zag pattern. Dust lightly with cocoa powder and scatter the toasted pistachio pieces over the top for added color and texture.
12. Cut and Serve: Lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve. For an elegant presentation, place a single fresh raspberry beside each piece and finish with a final drizzle of any remaining chocolate.

The Science Behind the Swirl: Agar-Agar’s Role

The addition of agar-agar to the raspberry swirl isn’t just for texture; it’s a clever technique to prevent the raspberry mixture from completely sinking into the brownie batter during baking. Agar-agar is a plant-based gelatin alternative derived from seaweed. When heated and cooled, it sets into a gel, providing structure to the swirl and keeping it distinct from the brownie base. Without it, the raspberry flavor would disperse throughout the brownie, losing its beautiful marbled effect. It also allows for a vibrant, defined swirl even with the moisture content of the raspberries.

Achieving the Perfect Fudgy Texture

The key to incredibly fudgy brownies lies in a few crucial steps. First, using melted butter instead of softened butter contributes to a denser, chewier texture. Second, avoiding overmixing the batter is paramount. Overmixing develops gluten, resulting in a cakey brownie. Finally, slightly underbaking the brownies – aiming for a toothpick that comes out with moist crumbs – ensures they remain wonderfully fudgy.

Why Red Velvet and Raspberry are a Match Made in Heaven

The pairing of red velvet and raspberry is a classic for a reason. The subtle cocoa flavor of red velvet provides a delicate base that complements the bright, tartness of raspberries beautifully. The slight tanginess of the raspberries cuts through the richness of the cheesecake and chocolate, creating a balanced and harmonious flavor profile. Historically, the red hue in red velvet cakes came from a chemical reaction between cocoa and buttermilk, enhancing the flavor. Today, beet juice provides a natural and vibrant color without altering the taste.

Tips for a Stunning Presentation

Presentation elevates any dessert. When drizzling the chocolate ganache, don’t strive for perfection; a random, artistic pattern looks more appealing. The cocoa powder dusting adds a touch of sophistication, while the pistachios provide a beautiful color contrast and a satisfying crunch. Consider serving the brownies with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Frequently Asked Questions (FAQ)

Can I use frozen raspberries?

Yes, you can use frozen raspberries, but thaw them completely and drain off any excess liquid before using. This will prevent the raspberry swirl from becoming too watery.

Can I make these brownies ahead of time?

Yes, you can bake the brownies a day ahead of time. Store them in an airtight container at room temperature. Add the chocolate ganache and pistachios just before serving.

What if I don’t have agar-agar?

While agar-agar is recommended for the best swirl definition, you can try using a tablespoon of cornstarch mixed with a little cold water as a substitute. However, the swirl may not be as firm.

Conclusion

These Red Velvet Cheesecake Brownies with Raspberry Swirl are a decadent and visually stunning dessert that’s sure to impress. The combination of rich red velvet, creamy cheesecake, tart raspberry, and crunchy pistachios creates a symphony of flavors and textures. Don’t forget to save this recipe to Pinterest so you can easily make it again and again!

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