I have a confession: I love red velvet everything! It’s that chocolatey taste that just melts in my mouth so good! I can put red velvet on everything! Next to red velvet, I love cheesecake, so this recipe is just in time! The key to making this healthy is to cut the brownies into the one-inch sizes to keep your portions down. Take a look below:

Prep Time: 30 minutes
Cook time: 30 minutes

Ingredients
– 1 tablespoon unsalted butter, for pan
– Red Velvet Brownie Layer:
– 1 stick unsalted butter
– 1 cup sugar
– 1 teaspoon vanilla extract
– 1/4 cup cocoa powder
– Pinch salt
– 1 tablespoon red food coloring
– 1 teaspoon vinegar
– 2 eggs
– 3/4 cup all-purpose flour
– 1/4 cup chopped toasted walnuts
– Cream Cheese Layer:
– 8 ounces cream cheese, softened
– 1/4 cup sugar
– 1 egg
– 1/8 teaspoon vanilla extract–

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Directions:

Special equipment: 8 by 8-inch baking pan

Preheat the oven to 350 degrees F.

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Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.