Red Velvet Cheesecake Bars (Print Version)
# Ingredients:
→ Red Velvet Brownies
01 -
1 tablespoon cocoa powder
02 -
1 teaspoon vanilla extract
03 -
1/2 cup melted unsalted butter
04 -
1 cup white sugar
05 -
1/4 teaspoon salt
06 -
2 large eggs
07 -
3/4 cup plain flour
08 -
1 tablespoon red coloring gel
→ Cheesecake Layer
09 -
1/4 cup white sugar
10 -
1/2 teaspoon vanilla essence
11 -
8 oz softened cream cheese
12 -
1 large egg
# Instructions:
01 -
Set the oven to 350°F (175°C). Prep an 8x8-inch square pan with parchment paper, leaving a little edge hanging over so you can lift it out later.
02 -
Take a big bowl and whisk together the sugar and melted butter till smooth. Add the eggs, vanilla, and red coloring. Stir well. Sift in the flour, salt, and cocoa powder. Gently fold the dry stuff into the wet, being careful not to overdo it.
03 -
In another bowl, blend the cream cheese and sugar until silky. Add in the egg and a splash of vanilla, mixing until smooth.
04 -
Spoon 3/4 of the red velvet batter into your prepped pan, spreading it evenly. Gently layer the cheesecake mixture over it, smoothing it out. Dollop the leftover red velvet batter on the cheesecake and use a knife or toothpick to swirl the two together.
05 -
Bake for around 30 to 35 minutes. You’ll know it’s done when a toothpick poked in the middle comes out mostly clean, with a couple of sticky crumbs being fine.
06 -
Cool completely in the pan on a rack. For neater slices, pop it in the fridge for half an hour before cutting.
07 -
Cut into squares and enjoy as is, or top with whipped cream or a drizzle of chocolate for something extra.
# Notes:
01 -
Keep these brownies fresh in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months!
02 -
Not into food coloring? You can skip it or reduce the amount, but they won’t have the classic red color.
03 -
Want to amp it up? Toss white chocolate chips or dark chocolate pieces into the batter before baking.