Description
Indulge in the rich and decadent fusion of red velvet brownies swirled with creamy cheesecake filling and studded with crushed chocolate sandwich cookies. These Cookies & Cream Red Velvet Brownies are a delightful treat for any occasion.
Ingredients
Scale
Brownie Batter:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 6 chocolate sandwich cookies (crushed)
Cheesecake Swirl:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
Toppings:
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Mix the batter: In a large bowl, whisk together melted butter and sugar. Add eggs, red food coloring, and vanilla extract. Stir in cocoa powder, flour, and salt. Fold in half of the crushed cookies.
- Prepare the pan: Pour the batter into the pan and spread evenly.
- Create the swirl: Beat cream cheese with powdered sugar, then dollop over the batter. Swirl gently with a knife.
- Add toppings: Sprinkle remaining crushed cookies and white chocolate chips over the top.
- Bake: Bake for 28–32 minutes until a toothpick comes out with a few moist crumbs.
- Cool and slice: Allow to cool before slicing into squares.
Notes
- For extra richness, use dark cocoa powder.
- You can double the recipe and bake in a 9×13-inch pan—adjust baking time accordingly.
- Store brownies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
