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Frisco STYLE Magazine

Red Velvet Cheesecake Blondies

Provided by Da Bomb Brownies

Prep Time: 40 minutes
Cook Time: 70 minutes
Serving Size: One dozen bars

  • 1 cup packed light brown sugar
  • 9 tbsp unsalted butter
  • 5 eggs
  • 3 tsp vanilla
  • 1 cups plus 4 tsp all-purpose flour
  • 1 tsp baking powder
  • tsp salt
  • tsp ground nutmeg
  • 3 8-ounce packages of cream cheese (softened and warmed to room temperature)
  • 1 cup sugar
  • 1 tbsp lemon juice
  • tbsp unsweetened cocoa powder
  • tbsp red food coloring
For bottom layer
Preheat the oven to 350 degrees. Mix the brown sugar and butter in a mixing bowl. Beat for five minutes with an electric mixer. Add two eggs, 2 tsp of vanilla and mix to combine. In a separate bowl, whisk together 1 cups plus 2 tbsp of flour and the full amounts of baking powder, salt and nutmeg. Add the dry ingredients to the wet mixture and combine. Pour the mixture into a greased and floured baking dish and bake for 30-35 minutes until the blondie has a golden top and does not jiggle in the middle.

For top layer
Beat together the softened cream cheese, sugar, lemon juice and 1 tsp of vanilla with an electric mixer until smooth. Add 1 tbsp of flour to the cream cheese mixture and blend until combined. Add three eggs, one at a time, mixing after each addition to incorporate. Transfer half of the batter to another bowl. To one of the bowls of batter, add the cocoa powder and red food coloring and mix until combined. Pour the red batter mixture on top of the baked blondie, then pour the white
batter mixture on top of the red batter mixture. Using a spoon, gently combine the red and white batters to create a swirled effect. Bake for 40 minutes or until the edges of the top layer are set but the center is wobbly. Remove from the oven and cool at least four hours or overnight. Cut into squares or rectangular bars and serve.

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