Annamaria Settanni McDonald Recipe

Red Velvet Cheesecake Brownie Bars

By Annamaria Settanni McDonald ArtByASM

Prep Time:
Cook Time:

I made these from a recipe I stumbled upon the Internet. Oh my gosh they were so good. I never really had Red Velvet cake so I thought that this would be a great start. So good I am sure you'll love them! Photo by Baking Bites.


1/2 c
butter, melted
2 oz
dark chocolate, coarsely chopped
1 c
granulated sugar
1 tsp
pure vanilla extract
1 1/2 tsp
red food coloring
2/3 c
all purpose flour
1/4 tsp
8 oz
cream cheese, room temperature
1/3 c
granulated sugar
1/2 tsp
pure vanilla extract

Directions Step-By-Step

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Hashtags: #cheesecake, #red, #velvet

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marion dannert allabouttaste
Apr 16, 2013
Agree with Victoria: This is "the best" dessert ever. Also agree that the melted chocolate in lieu of cocoa was the key.Took these dense & rich chocolate bars to a family picnic last summer and they were the big hit of the day among a group of extreme culinary experts. I'm making them for a church dinner tommorow. So-o-o good!
Annamaria Settanni McDonald ArtByASM
Feb 12, 2013
No problem for answering for me! You've made them, so you know! =)
Sea Sun Seasun
Feb 5, 2013
Hi Annamaria! I am planning on making these for Valentine's Day. :-) I have been thinking about them for
Cynthia Martinez Devinesalvage
Feb 4, 2013
I always, if I think it isn't red enough, add extra. But that is just me. When you are stirring it up in the bowl you can kinda gauge how red by what you see there. So go back at it and when all your fingers and the counters are red then you know it will be. Just kidding but I seriously do gauge it from sight.
Katie Alba Katie_Alba
Feb 4, 2013
Oh yeah, it was really good and actually easy to make... But I was just disappointed because the color didn't come out... I think I'll try again with the liquid food coloring, any ideas or comments help! Thank you Cynthia!!