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Decadent Red Velvet Cheesecake Brownie Flag Bars

red velvet cheesecake brownie bars - featured image
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These festive red velvet cheesecake brownie bars feature a marbled cheesecake swirl and a patriotic flag design with blueberries and powdered sugar stars, perfect for holidays and potlucks.

Ingredients

Scale
  • Red velvet brownie mix (or homemade red velvet brownie batter)
  • 2 large eggs, room temperature
  • 1/3 cup (80 ml) vegetable oil or melted unsalted butter
  • 1/4 cup (60 ml) water
  • 1 teaspoon vanilla extract (optional)
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1 tablespoon (8 g) all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (75 g) fresh blueberries
  • Powdered sugar, sifted (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine red velvet brownie mix, 2 large eggs, 1/3 cup vegetable oil or melted butter, 1/4 cup water, and 1 teaspoon vanilla extract if using. Stir gently until just combined; do not overmix.
  3. In a separate bowl, beat softened cream cheese with granulated sugar until smooth. Add egg yolk, all-purpose flour, and vanilla extract; mix until silky and fully incorporated.
  4. Pour about two-thirds of the brownie batter into the prepared pan and spread evenly.
  5. Dollop the cheesecake mixture in spoonfuls over the brownie layer, then pour the remaining brownie batter on top.
  6. Use a butter knife or skewer to swirl the cheesecake through the brownie batter in a figure-eight or circular motion to create a marbled pattern.
  7. Bake for 35-40 minutes, checking at 35 minutes with a toothpick; it should come out with moist crumbs but no raw batter. Tent with foil if edges brown too quickly.
  8. Remove from oven and cool completely on a wire rack before decorating.
  9. Arrange fresh blueberries clustered in one corner to mimic stars on a flag. Dust powdered sugar over the blueberries using a fine sieve.
  10. Use a spatula to gently spread thin stripes of leftover red velvet batter or frosting to form flag stripes.
  11. Slice bars with a sharp knife warmed under hot water and dried to keep edges clean.

Notes

Do not overmix the brownie batter to keep bars fudgy. Use room temperature eggs and cream cheese for a smooth cheesecake swirl. Let bars cool completely before decorating and slicing. Prepare cheesecake mixture up to a day ahead and refrigerate. Use a warm knife for clean slices. For gluten-free, use gluten-free brownie mix; for dairy-free, substitute vegan cream cheese and coconut oil.

Nutrition

Keywords: red velvet, cheesecake, brownie, holiday dessert, patriotic, flag bars, easy dessert, festive dessert, potluck dessert

Find it online: https://islatable.com/decadent-red-velvet-cheesecake-brownie-flag-bars-recipe-easy-and-perfect-for-holidays/