Red velvet-cheesecake swirl brownies from Bake from Scratch: Volume Six: Artisan Recipes for the Home Baker (page 371) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on December 12, 2023

    Very sweet & very soft- in the center…I did take their temperature so I am assuming that’s how they are supposed to be, but they are very gooey in the center. So good if that’s what you’re looking for. The only other cheesecake brownie I remember making was a Cook’s Illustrated recipe & I prefer its firmer fudge texture & less cream cheese. Nice red color.

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