Red Velvet Cheesecake Blondies
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.
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.
© Can’t Stay Out of the Kitchen
[nutrition-label]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
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