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Fudgy Red Velvet Brownies With Cheesecake Layer taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Red Velvet Chocolate Cheesecake Brownies

Fudgy red velvet brownies stuffed with creamy vanilla and chocolate cheesecake fillings.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 450 kcal

Equipment

  • 1 Pressure cooker
  • 1 9x9 inch pan for baking
  • 1 Trivet for pressure cooker use

Ingredients
  

Main ingredients

  • 8 oz cream cheese room temp to make smooth mixing easy
  • ¼ cup white sugar to add sweetness just right
  • 2 tablespoon heavy cream for that creamy softness
  • 1 egg that binds everything together nice
  • 1 teaspoon vanilla adds warmth and depth
  • 100 g dark or semi-sweet chocolate melted with ¼ cup heavy cream, so rich and smooth
  • 6 oz cream cheese with ¼ cup white sugar for the cheesecake layer creaminess
  • 12 tablespoon unsalted butter melted to make brownies fudgy
  • 50 g dark chocolate chopped or chips, for chocolate pieces that melt slow
  • ¾ cup white sugar
  • ½ cup brown sugar
  • eggs vanilla bean paste, vinegar, red food color, flour, cocoa powder, salt
  • mixed white, dark, and milk chocolates or chips to make your red velvet brownie base

Instructions
 

Instructions

  • Grease your 9x9 inch pan real good, and preheat the oven to 350°F if you're using oven later or just get your pressure cooker ready.
  • Mix 8oz cream cheese, ¼ cup white sugar, 2 tablespoon heavy cream, 1 egg, and 1 teaspoon vanilla in a bowl until it’s super smooth.
  • Melt 100g dark or semi-sweet chocolate with ¼ cup heavy cream. Stir till it’s this glossy dreamy sauce.
  • Get another bowl for mixing 6oz cream cheese with ¼ cup sugar until creamy and soft.
  • Pour the chocolate mixture into your greased pan. Smooth it out real nice with a spatula so it covers the bottom evenly.
  • Pour the cream cheese mixture over the chocolate layer. Spread it evenly but don’t bother making it perfect; you’ll swirl it later anyway.
  • Grab a knife or a skewer and gently swirl the two layers to get that pretty marbled effect.
  • Put it in the pressure cooker with a trivet inside and add a cup of water below. Lock the lid, and cook on high pressure for about 30 minutes. Use slow release for 10 minutes before quick releasing any remaining pressure.

Notes

Eating these brownies warm is the best, but they still taste great when cooled off. Follow proper storage tips to keep them fresh for longer.