Red Velvet Cheesecake Swirl Brownie Bars

Red Velvet Cheesecake Swirl Brownie Bars ingredients

• 0.5 cup Unsalted butter, melted
• 1 cup Granulated sugar
• 2 Large eggs
• 1 tsp Vanilla extract
• 0.75 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 0.25 tsp Salt
• 8 oz Cream cheese, full-fat, softened
• 0.25 cup Granulated sugar
• 1 Large egg
• 0.5 tsp Vanilla extract
• 1 tsp Red food coloring (gel)

How to make Red Velvet Cheesecake Swirl Brownie Bars

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing an overhang on the longer sides to easily lift the bars out later. Lightly grease the parchment paper to prevent sticking.
2. For the brownie layer, in a large mixing bowl, whisk together 0.5 cup melted unsalted butter and 1 cup granulated sugar until the mixture is smooth and well combined.
3. Whisk in 2 large eggs, one at a time, until each egg is fully incorporated into the mixture. Stir in 1 teaspoon vanilla extract.
4. Add 0.75 cup all-purpose flour, 0.5 cup unsweetened cocoa powder, and 0.25 teaspoon salt to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined and no dry streaks of flour remain; be careful not to overmix.
5. Spread the brownie batter evenly into the prepared 9x13-inch baking pan, using an offset spatula to ensure a smooth layer.
6. For the cheesecake swirl, in a separate medium bowl, beat 8 ounces softened cream cheese with 0.25 cup granulated sugar using an electric mixer on medium speed until the mixture is smooth and creamy, which should take approximately 2 minutes.
7. Beat in 1 large egg and 0.5 teaspoon vanilla extract until they are just combined, being careful not to overmix the cheesecake batter.
8. Add 1 teaspoon red gel food coloring to the cream cheese mixture and mix until the color is vibrant and evenly distributed throughout the batter.
9. Spoon dollops of the red velvet cheesecake mixture over the brownie batter in the pan. Using a knife or skewer, gently swirl the cheesecake into the brownie batter, creating an appealing marbled pattern. Avoid over-swirling, as this can cause the colors to muddy.
10. Bake the bars for 30-35 minutes, or until the edges of the brownie layer are set and a toothpick inserted into the brownie portion (not the cheesecake) comes out with moist crumbs, but not wet batter. The cheesecake portion may still be slightly soft in the center.
11. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This cooling process is crucial for allowing the bars to firm up, making for clean and easy cutting.
12. Once thoroughly cooled, use the parchment paper overhang to carefully lift the entire slab of bars out of the pan and transfer it to a cutting board. Cut into 16 even squares and serve at room temperature or slightly chilled.

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