Description
Indulge in rich, creamy Red Velvet Brownie Cheesecake Bars that blend the luscious flavors of classic red velvet and decadent cheesecake atop a fudgy brownie base. Perfectly layered and vibrantly colored, these bars offer a melt-in-your-mouth texture ideal for special occasions or everyday treats.
Ingredients
Scale
Brownie Layer
- 1/2 cup (115g) Butter, melted
- 1/2 cup (50g) Unsweetened Cocoa Powder
- 1 cup (200g) Sugar
- 2 Eggs
- 1 tablespoon Red Food Coloring
- 1 teaspoon Vanilla Extract
- 1 cup (125g) All-Purpose Flour (or gluten-free blend for GF option)
- Pinch of Salt
- 1/4 cup (60ml) Buttermilk
Cheesecake Layer
- 16 oz (450g) Cream Cheese, softened
- 2/3 cup (135g) Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/4 cup (60g) Sour Cream (optional)
Instructions
- Prepare the Brownie Batter: Begin by melting butter and mixing it with cocoa powder and sugar until smooth. Beat in eggs one at a time, then add red food coloring and vanilla extract. Combine dry ingredients — flour and a pinch of salt — and gently fold into the wet mixture along with buttermilk until just combined. Avoid overmixing to keep brownies tender.
- Make the Cheesecake Filling: In a separate bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract and sour cream (if using) to ensure a silky texture. This layer should be smooth and creamy, ready to contrast the fudgy brownies beneath.
- Assemble the Layers: Pour half of the red velvet brownie batter into a greased baking pan, spreading it evenly. Gently layer the cheesecake filling on top, smoothing it out. Finally, spoon the remaining brownie batter over the cheesecake, and use a knife or skewer to swirl together if desired for a marbled effect.
- Bake and Cool: Bake in a preheated oven at 325°F (163°C) for about 35-40 minutes or until the cheesecake layer is just set but slightly jiggly. Avoid overbaking to keep the bars moist. Let the pan cool completely on a wire rack before refrigerating for a few hours to fully set and make slicing easy.
Notes
- Use room temperature eggs and cream cheese for smoother batters and better mixing.
- Fold dry ingredients gently to retain a tender brownie texture, avoiding overmixing.
- Keep an eye on baking time to avoid drying out the cheesecake layer.
- Refrigerate bars for at least 4 hours to firm up and enhance flavors before slicing.
- Line your pan with parchment paper for easy lifting and clean edges when slicing bars.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: red velvet, brownie, cheesecake, dessert bars, layered dessert, chocolate, creamy, festive dessert
