Red Velvet Cheesecake Brownies

Back in the kitchen with us this month is recipe creator Gwynn Galvin of Swirls of Flavor, sharing a treat perfect for our Local Love issue. Her Red Velvet Cheesecake Brownies bring together two beloved classics—rich red velvet brownies and creamy cheesecake—swirled into one irresistible dessert. Easy to make and decadent to serve, this festive recipe is ideal for Valentine’s Day or any celebration that calls for a little extra sweetness.

Equipment:

• whisk
• 13-inch x 9-inch baking pan

Ingredients:

• Brownie:
  • 1 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 10 Tablespoons butter , melted
  • 1 ½ cups sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon red gel food color
• Cheesecake:
  • 1 pkg. (8 ounces) cream cheese , at room temperature
  • ½ cup sugar
  • ¼ cup sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
• Toppings:
  • 1 cup whipped topping
  • Valentine sprinkles

Instructions:

Brownie:

1. Preheat oven to 350F. Line a 13-inch x 9-inch baking pan with foil leaving a 2-inch overhang and spray with cooking spray.
2. Combine flour, cocoa powder and salt in a bowl and reserve.
3. In another bowl combine melted butter and 1 ½ cups sugar.
4. Stir in eggs, vanilla and red gel food color until blended.
5. Add reserved flour mixture and stir until combined.
6. Transfer to prepared pan and bake 25 minutes.

Cheesecake:

1. Meanwhile, whisk cream cheese and ½ cup sugar until blended.
2. Stir in sour cream, egg and vanilla.
3. Evenly spread cheesecake batter over partially baked brownie layer and bake an additional 25 minutes or until cheesecake layer is set.
4. Cool completely.

Toppings:

1. Using foil overhang, lift brownies out of pan and cut into 16 pieces.
2. Top with whipped topping and valentine sprinkles.

For more delicious recipes from Gwynn, visit SwirlsOfFlavor.com and follow her on Instagram @swirlsofflavor.