Red Velvet Cheesecake Brownies Pressure Cooker Recipe
These Red Velvet Cheesecake Brownies are made in the pressure cooker for a quick, moist, and impressively swirled dessert that combines rich chocolate and creamy cheesecake in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 tablespoons unsalted butter melted, plus more for greasing pan
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract for brownie mix
- 1 tablespoon red food coloring
- ⅛ teaspoon salt
- ½ teaspoon white vinegar
- 2 eggs
- ¾ cup all-purpose flour
- 8 oz. cream cheese softened
- 3 tablespoons sugar for cheesecake mixture
- ½ teaspoon vanilla extract for cheesecake mixture
- 1 egg yolk
Instructions
Instructions
- Grease an 8x8-inch baking pan with melted butter and line with parchment paper.
- Mix melted butter, sugar, cocoa powder, vanilla extract, red food coloring, salt, and vinegar in a bowl until combined.
- Add eggs one at a time, beating well after each addition. Fold in the flour just until combined. Reserve ¼ cup of batter.
- Pour remaining batter into the prepared pan and spread evenly.
- In a separate bowl, beat cream cheese until smooth. Add sugar, vanilla, and egg yolk, mixing until creamy.
- Spoon cheesecake mixture in dollops over brownie batter, then spread gently.
- Drop reserved batter onto cheesecake and swirl with a knife to create a marbled effect.
- Place pan inside pressure cooker with about 1 inch of broth beneath. Seal and cook for 30 minutes on pressure setting.
- Use quick release to allow steam to escape, then carefully open cooker.
- Let brownies cool completely before slicing and serving.
Notes
For longer storage, wrap brownies well and refrigerate for a few days or freeze with parchment between slices.