Description
Fudgy red velvet brownies swirled with creamy cheesecake and loaded with crushed chocolate sandwich cookies for a rich cookies and cream twist.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 chocolate sandwich cookies, roughly crushed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake layer)
- 1 egg (for cheesecake layer)
- 1/2 teaspoon vanilla extract (for cheesecake layer)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted butter and sugar until smooth.
- Add eggs, vanilla extract, and red food coloring. Mix until fully combined.
- Sift in cocoa powder, flour, and salt. Stir just until incorporated.
- Fold in half of the crushed cookies.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
- Spread red velvet batter evenly into prepared pan.
- Dollop cream cheese mixture over the batter and swirl gently with a knife.
- Sprinkle remaining crushed cookies on top.
- Bake for 30–35 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Cool completely before slicing into squares.
Notes
- Do not overbake to maintain a fudgy texture.
- For cleaner slices, chill brownies before cutting.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American