thepioneerwoman
Red Velvet Brownies
These decadent red velvet brownies are studded with white chocolate and swirled with cheesecake. They're a super fudgy dessert recipe to bake anytime of year!
👥 16 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●whisk
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
Preheat the oven to 325°F. Spray a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Spray the parchment paper with cooking spray.
2
In a large saucepan over medium-low heat, combine the bittersweet chocolate, 1 cup granulated sugar, brown sugar, and butter, stirring until the chocolate is melted, about ⏱️ 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about ⏱️ 15 minutes.
3
Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in the red food coloring and 1 tablespoon vanilla. Fold in 1 3/4 cups flour and the salt, stirring until completely smooth. In a small bowl, set aside ½ cup of the brownie batter. Fold the white chocolate chips into the remaining batter.
large eggs, room temperature, divided6
4
Spoon the remaining batter into the prepared pan, using a spatula to spread it into an even layer.
5
Meanwhile, in a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the cream cheese, the remaining ½ cup granulated sugar, and the remaining 2 teaspoons vanilla at medium speed until fully combined and creamy, 1 to ⏱️ 2 minutes. Scrape the bottom and sides of the bowl. Beat in the sour cream and the remaining egg, mixing until fully combined, ⏱️ 30 seconds to ⏱️ 1 minute. Beat in the remaining 2 tablespoons of flour until just combined.
6
Carefully dollop the cheesecake mixture all over the brownie layer; gently spread into a smooth layer. Dollop the reserved ½ cup brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
7
Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to ⏱️ 55 minutes. Cool on a wire rack for ⏱️ 1 hour, then refrigerate for an additional hour before cutting and serving.
Nutrition Facts
calories
8598 Calories
fat Content
496 g
fiber Content
28 g
sugar Content
757 g
sodium Content
2757 mg
protein Content
111 g
trans Fat Content
5 g
cholesterol Content
2029 mg
carbohydrate Content
958 g
saturated Fat Content
277 g
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