Irresistibly Delightful Pink Velvet Swirl Brownies to Indulge
These Pink Velvet Swirl Brownies combine rich chocolate and tangy raspberry cheesecake for a vibrant dessert experience.
Equipment
- Saucepan
- Mixing bowl
- Square Baking Pan
- wire rack
Ingredients
For the Brownie Base
- 1 cup Butter Melted
- 1 cup Granulated Sugar
- 3/4 cup Cocoa Powder Dutch-process recommended
- 1 cup All-Purpose Flour
For the Raspberry Cheesecake Layer
- 8 oz Cream Cheese Softened
- 1 large Egg
- 1/2 cup Granulated Sugar
- 1 cup Raspberries Fresh or frozen
For the Chocolate Ganache Topping
- 1/2 cup Heavy Cream
- 1 cup Semi-Sweet or Bittersweet Chocolate Chopped
Instructions
Brownie Preparation
- Melt Butter: Start by melting your butter in a saucepan over low heat, ensuring it’s completely liquid.
- Combine Sugars: In a large mixing bowl, add granulated sugar to the melted butter. Stir well until fully combined and shiny, about 2 minutes.
- Add Cocoa & Flour: Mix in cocoa powder for that rich chocolate flavor, then slowly add all-purpose flour. Stir until just combined.
Raspberry Cheesecake Layer
- Prepare Cheesecake Layer: Beat softened cream cheese until smooth, adding granulated sugar and one egg. Mix well until creamy.
- Create Raspberry Swirl: Gently fold the raspberries into the cheesecake layer for a fresh burst of flavor.
Assembling and Baking
- Assemble Layers: Pour the brownie batter into a greased or lined square pan, spreading it evenly. Spoon dollops of the cheesecake mixture on top and swirl.
- Bake: Place the pan in a preheated oven at 350°F and bake for about 30-35 minutes.
Finishing Touches
- Cool & Ganache: Let the brownies cool completely on a wire rack. For the ganache, heat heavy cream, pour over chocolate, and whisk until smooth.
- Drizzle Ganache: Pour the ganache over the cooled brownies and chill until set, about 30 minutes.
Notes
Serve with fresh raspberries on top for an extra pop of color. Allow brownies to cool completely before cutting for clean slices.