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Red Velvet Cheesecake Brownies With Raspberry Swirl 1767821662.7568047

decadent red velvet cheesecake brownies

  • Author: Sarah Williams
  • Total Time: 45 minutes
  • Yield: 16 brownies 1x
  • Diet: General

Description

Indulge in these Red Velvet Cheesecake Brownies, featuring a fudgy brownie base, creamy cheesecake swirl, and vibrant raspberry delight, topped with a glossy chocolate ganache and crunchy pistachios. This recipe delivers a beautiful balance of textures and tastes.

Ingredients

Scale
  • 100g (3.5oz) Unsalted Butter, Melted
  • 150g (5.3oz) Granulated Sugar
  • 2 Large Eggs
  • 1 tsp (5ml) Alcohol-Free Vanilla Extract
  • 150g (5.3oz) Cream Cheese, Softened (for batter)
  • 60g (2oz) All-Purpose Flour
  • 30g (1oz) Unsweetened Cocoa Powder
  • 1 tsp (5ml) Beet Juice (for natural red hue)
  • 150g (5.3oz) Cream Cheese, Softened (for cheesecake layer)
  • 50g (1oz) Powdered Sugar (for cheesecake layer)
  • ½ tsp (2.5ml) Lemon Juice
  • 120g (4.2oz) Fresh Raspberries
  • 30g (1oz) Granulated Sugar (for raspberry swirl)
  • 30g (1oz) Cream Cheese, Softened (for raspberry swirl)
  • ½ tsp (2g) Agar-Agar Powder
  • 60g (2oz) Dark Chocolate (70% cacao), Chopped
  • 2 tbsp (30ml) Vegetable Oil
  • 2 tbsp (30g) Pistachios, Toasted and Coarsely Chopped (garnish)
  • Cocoa Powder, for dusting

Instructions

  1. Preheat and Prepare: Preheat oven to 180°C (350°F) and line a 20x20cm (8×8 inch) pan with parchment paper.
  2. Combine Wet Ingredients: Whisk melted butter and sugar, then add eggs and vanilla.
  3. Incorporate Cream Cheese: Beat in 150g cream cheese until combined.
  4. Combine Dry Ingredients: Sift flour, cocoa powder, and beet juice; gently fold into wet ingredients.
  5. First Batter Layer: Spread half the batter into the prepared pan.
  6. Prepare Raspberry Swirl: Cook raspberries, sugar, and cream cheese until simmering; add agar-agar and boil for 1 minute.
  7. Swirl the Raspberry: Drop raspberry mixture over batter and gently swirl.
  8. Second Batter Layer: Spoon remaining batter over swirl and smooth.
  9. Bake: Bake for 20-25 minutes, or until a toothpick comes out with moist crumbs.
  10. Chocolate Ganache: Melt chocolate and oil together.
  11. Cool and Decorate: Drizzle ganache, dust with cocoa powder, and sprinkle with pistachios.
  12. Cut and Serve: Lift out with parchment and cut into squares.

Notes

For a vibrant swirl, avoid over-swirling the raspberry mixture. Using melted butter contributes to a denser, chewier brownie texture. Slightly underbaking ensures a fudgy result.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Keywords: red velvet, cheesecake, brownies, raspberry, chocolate, dessert, baking, easy

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Find it online: https://easydashrecipes.com/red-velvet-cheesecake-brownies-with-raspberry-swirl/