Description
Enjoy these fudgy red velvet brownie sticks served with a creamy cheesecake dip. This recipe offers a fun and interactive way to enjoy two beloved desserts, perfect for parties and gatherings.
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 tbsp red food coloring
- 2 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper.
- Whisk melted butter, sugar, red food coloring, and vanilla until smooth. Beat in eggs one at a time.
- Sift in flour, cocoa powder, and salt, folding until just combined to create the red velvet brownie batter.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the red velvet brownies to cool completely in the pan before cutting them into dipping sticks.
- While the brownies cool, prepare the cheesecake dip by beating softened cream cheese, powdered sugar, and vanilla extract until fluffy.
- Gently fold the whipped heavy cream into the cream cheese mixture until smooth to create the cheesecake dip.
- Arrange the red velvet brownie dippers around the cheesecake dip for serving.
Notes
- For cleaner cuts, use a hot knife to slice the cooled brownies.
- Ensure ingredients for the dip are at room temperature for best blending.
- The brownies can be made ahead and stored at room temperature, while the dip is best made closer to serving time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 brownie stick with 1 tbsp dip
- Calories: Varies based on exact portion size
- Sugar: Varies based on exact portion size
- Sodium: Varies based on exact portion size
- Fat: Varies based on exact portion size
- Saturated Fat: Varies based on exact portion size
- Unsaturated Fat: Varies based on exact portion size
- Trans Fat: Varies based on exact portion size
- Carbohydrates: Varies based on exact portion size
- Fiber: Varies based on exact portion size
- Protein: Varies based on exact portion size
- Cholesterol: Varies based on exact portion size
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