Red Velvet Cheesecake Blondies

Teresa Ambra

Red Velvet Cheesecake Blondies are some of the most heavenly brownies you'll ever eat. These luscious brownies have such a fantastic cheesecake layer that's rich, decadent and so delicious you won't want to stop eating them. While this is a fancy dessert for Valentine's Day, Mother's Day or Christmas, it makes a fabulous treat for any kind of party or special occasion. If you enjoy chocolate and/or Red Velvet desserts, this one will be a delight to all who partake.

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Prep Time 25

Cook Time 1 15

Total Time 1 40

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 214 kcal

Equipment

1 large mixing bowl
1 wooden spoon
1 electric mixer
2 medium mixing bowls
1 whisk
1 9x13" glass baking dish
measuring cups
measuring spoons
1 spatula
1 small mixing bowl

Ingredients

1 1/2 cups light brown sugar packed
9 tbsp. unsalted butter softened
5 large eggs divided use
3 1/4 tsp. real vanilla extract divided use, no substitutions
1 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods), divided use
1 1/2 tsp. baking powder `
3/4 tsp. sea salt
1/2 tsp. ground nutmeg
24 oz. pkg. cream cheese softened (three 8-ounce blocks)
1 1/4 cups granulated sugar
1 tbsp. lemon juice
3/4 tbsp. unsweetened cocoa powder
3/4 tbsp. red food coloring

Instructions

BOTTOM LAYER: Preheat oven to 350°.
Meanwhile, mix brown sugar and butter in a mixing bowl.
Beat for 5 minutes with an electric mixer.
Add two of the eggs, 2 ¼ tsp. vanilla extract and continue mixing with beater.
In a separate bowl, whisk 1 ½ cups plus 2 ½ tbsp. flour, baking powder, salt and nutmeg together.
Add flour mixture to the egg mixture and combine.
Spread mixture into a greased and floured 9x13” glass baking dish.
Bake at 350° for 30-35 minutes, or until the blondie has a golden top and is firm in the center of the dish.
TOP LAYER: Beat softened cream cheese, granulated sugar, lemon juice and 1 tsp. vanilla extract with an electric mixer until smooth and well mixed.
Add remaining 1 ½ tbsp. flour and mix again.
Add eggs one at a time mixing well after each addition.
Transfer half of the batter to a small mixing bowl.
To one of the bowls of batter, add cocoa powder and red food coloring.
Mix with an electric mixer until thoroughly combined.
Pour the red velvet batter mixture on top of the baked blondie.
Then pour the white cheesecake batter on top of the red velvet layer.
Using a spoon, gently combine the red velvet and white cheesecake batters to create a marbled and swirled effect.
Bake at 350° for 40 minutes or until the edges of the top layer are set but the center is still “wobbly” and not firm.
Remove dish from oven and allow the blondies to cool at least four hours or overnight.
Cut into bars to serve.
Refrigerate after four hours.

Notes

NOTE TO ME: Frisco Style magazine did not record ingredients carefully enough because the flour measurements did not add up to the amounts used in the recipe. I corrected this in instructions and total amounts.

NOTE: The recipe never said if the butter was supposed to be cold or softened. I softened the butter and only mixed about 3 minutes instead of five.

NOTE: As the blondies cool, the cheesecake layer will sink somewhat. This is normal.

NOTE: After cooling the blondies about four hours at room temperature, I recommend refrigerating the blondies overnight before cutting into bars.

**Recipe adapted from Da Bomb Brownies, as printed in Frisco Style Magazine, February 2022.**

Nutrition

Calories: 214kcalCarbohydrates: 34gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 54mgSodium: 311mgPotassium: 132mgFiber: 0.4gSugar: 25gVitamin A: 210IUVitamin C: 0.2mgCalcium: 139mgIron: 1mg

Keyword brownie, cheesecake, chocolate, chocolate dessert, cookie, cream cheese, dessert, red velvet, red velvet dessert

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