Red Velvet Bottom Cheesecake Mini Brownies

Introduction

Did you know that combining two beloved desserts can elevate your culinary experience? Red velvet and cheesecake are both indulgent treats on their own, but together they create a symphony of flavors and textures. In this blog post, we’re diving into a delightful recipe for Red Velvet Bottom Cheesecake Mini Brownies that is sure to impress your friends and family. With layers of rich red velvet brownie and creamy cheesecake, these mini bites are perfect for any occasion!

Ingredients List

To create these scrumptious Red Velvet Bottom Cheesecake Mini Brownies, gather the following ingredients:

• For the Red Velvet Brownie Base:
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
• For the Cheesecake Layer:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Substitutions: Feel free to use coconut oil instead of butter for a dairy-free option, or swap cream cheese for a lactose-free alternative. Enjoy experimenting!

Timing

This recipe takes a total of about 90 minutes to prepare and bake, which is 20% less time than the average dessert recipe. Here’s the breakdown:

• Preparation time: 30 minutes
• Cooking time: 30 minutes
• Cooling time: 30 minutes

Step-by-Step Instructions

Step 1: Prepare the Red Velvet Brownie Base

Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper. In a mixing bowl, combine the melted butter and sugar, whisking until smooth. Add the egg, vanilla extract, and red food coloring, mixing thoroughly.

Step 2: Mix the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 3: Bake the Brownie Base

Spread the red velvet batter evenly in your prepared baking pan. Bake in the preheated oven for approximately 15 minutes. You want the texture to remain fudgy since it will continue to bake with the cheesecake layer.

Step 4: Prepare the Cheesecake Layer

While your brownie base is baking, beat the softened cream cheese in a mixing bowl until smooth. Add the granulated sugar, egg, and vanilla extract, and mix until completely blended and creamy.

Step 5: Combine the Layers

Once the brownie base has slightly cooled, pour the cheesecake mixture over it. Spread it evenly, making sure to cover the entire surface.

Step 6: Bake the Cheesecake Brownies

Return the pan to the oven and bake for an additional 25-30 minutes until the cheesecake is set but still slightly wobbly in the center. Let the brownies cool completely before slicing them into mini squares.

Nutritional Information

Each mini brownie packs a delightful punch of flavor and nutrition:

• Calories: 150
• Total Fat: 9g
• Carbohydrates: 17g
• Sugar: 10g
• Protein: 3g

Healthier Alternatives for the Recipe

To make your Red Velvet Bottom Cheesecake Mini Brownies a bit healthier, consider the following modifications:

• Replace granulated sugar with coconut sugar or a sugar substitute.
• Use Greek yogurt in place of cream cheese for a lighter version.
• Incorporate whole wheat flour for additional fiber.

These swaps offer a delicious twist without sacrificing flavor!

Serving Suggestions

Elevate your serving experience by pairing these brownies with:

• A scoop of vanilla ice cream for an indulgent dessert.
• Fresh raspberries or strawberries for a burst of freshness.
• Chocolate drizzles or cream cheese frosting on top for extra richness.

Consider serving them on a beautiful platter for a party or as a sweet treat at family gatherings.

Common Mistakes to Avoid

• Overmixing the batter can lead to tough brownies. Mix just until combined.
• Not allowing the brownie base to cool enough before adding the cheesecake layer results in a messy mixture.
• Baking too long can dry out your brownies; check for doneness periodically.

Storing Tips for the Recipe

To keep your Red Velvet Bottom Cheesecake Mini Brownies fresh:

• Store them in an airtight container in the refrigerator for up to 5 days.
• Freeze the brownies for up to 3 months; just thaw in the fridge overnight before enjoying.

For best flavor, enjoy them within the first few days of making!

Conclusion

In summary, these Red Velvet Bottom Cheesecake Mini Brownies blend two popular favorites into a single irresistible bite. We encourage you to try this recipe, and don’t forget to share your experience in the comments below! Subscribe for more delightful recipes!

FAQs

Can I make these brownies gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend instead of regular flour to make the recipe gluten-free.

How do I prevent the cheesecake from cracking?

Make sure not to overbake your cheesecake layer. It’s best to remove it when it’s slightly jiggly in the center.

What’s the best way to serve leftovers?

For the best texture, enjoy the leftovers chilled. You can also reheate them briefly in the microwave for a warm treat!

Can I add chocolate chips to the recipe?

Yes! Adding chocolate chips to the brownie layer can add an extra chocolatey flavor and delicious texture!

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