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Decadent Red Velvet Cheesecake Brownie Bars

red velvet cheesecake brownie bars - featured image
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These bars combine a fudgy brownie base with a tangy cheesecake swirl and vibrant red velvet color, creating a luscious marbled dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder, sifted
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons red food coloring (gel-based recommended)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
  2. In a large bowl, whisk together melted butter and granulated sugar until combined and slightly glossy, about 1-2 minutes.
  3. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract and red food coloring until the batter is vibrant red.
  4. In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt.
  5. Gradually fold the dry ingredients into the wet batter using a rubber spatula, mixing just until combined. Do not overmix.
  6. In a medium bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
  7. Add the egg and vanilla extract to the cream cheese mixture, mixing until just combined. Stir in the flour gently.
  8. Pour half of the brownie batter into the prepared pan, spreading evenly.
  9. Dollop half of the cheesecake mixture over the brownie layer in small spoonfuls.
  10. Repeat with the remaining brownie batter and cheesecake mixture.
  11. Use a butter knife or skewer to gently swirl the cheesecake into the brownie batter, creating marbled patterns without overmixing.
  12. Bake for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.
  13. Edges will be set and slightly pulling away from the pan when done.
  14. Cool completely in the pan on a wire rack, about 1 hour.
  15. Lift out the bars using the parchment overhang and cut into squares with a sharp knife, wiping the blade between cuts for neat edges.

Notes

Bring eggs and cream cheese to room temperature before mixing for a smooth batter. Fold dry ingredients gently to avoid tough brownies. Use gel-based red food coloring for best color. If kitchen is warm, chill bars 15-20 minutes before slicing. Bars can be stored in the fridge up to 5 days or frozen up to 3 months.

Nutrition

Keywords: red velvet, cheesecake, brownie bars, dessert bars, easy dessert, layered dessert, chocolate, cream cheese swirl

Find it online: https://lenatable.com/decadent-red-velvet-cheesecake-brownie-bars-easy-recipe-for-perfect-dessert-bars/