Red Velvet Cheesecake Brownies. That sounds divine doesn't it? My thoughts exactly. Red velvet and cheesecake is just about my favorite dessert combination and then you add the moist density of a brownie and...oh my goodness.
This past weekend we had some of our best friends over for dinner and games to celebrate the birthday of our friend, Lauren. Now, baking desserts for sweet, chocolate-hating Lauren is always a little bit of a challenge for this chocolate obsessed baker. I can whip up a chocolate free dessert with no problem, but when the dessert absolutely can't have chocolate in it... then I just start imagining serving up a big bowl of boxed vanilla pudding. Not happening. But this past week I discovered something that seems so obvious that I can't believe I didn't think of it for 12 years. Lauren likes red velvet. Why didn't I process the fact that I could, indeed feed Lauren a dessert with chocolate in it without it actually being a chocolate dessert? Can I just blame it on being blonde?
These red velvet cheesecake brownies are simply delicious. They are dense and moist, just as a brownie should be with that wonderful, tangy cheesecake swirl. And if you are all about pretty food, you should really take a look at these beauties.
Red Velvet Cheesecake BrowniesYield: 12 brownies
1 stick butter
1 cup sugar
1 teaspoon vanilla
1/4 cup cocoa powder
pinch of salt
1 tablespoon red food coloring
1 teaspoon vinegar
3/4 cup flour
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1/8 teaspoon vanilla
*If you are a fan of the cheesecake layer, I suggest you double the cream cheese swirl recipe. I know I will next time.
Preheat the oven to 350 degrees.
Spray an 8x8-in baking pan with baking spray. You can line it with parchment paper if you desire.
For the brownie layer: Melt butter. Combine the melted butter and sugar in a mixing bowl and stir well. Add the other ingredients in the following order, mixing between each addition: vanilla, cocoa powder, salt, food coloring and vinegar. Whisk the eggs in a small bowl and then combine into the butter mixture. Stir the flour into the wet ingredients, just until combined. Pour batter into the prepared pan.
Cream cheese layer: Beat the cream cheese with an electric mixer. Add in the sugar and combine well. Add in the egg and vanilla, beating until combined. Dollop the cream cheese mixture over the brownie mixture. Swirl the cream cheese dollops into the brownie batter in figure-8 patterns a few times. Don't over swirl.
Bake the brownies for about 30 minutes or until the brownies no longer move in the middle when jiggled. Remove from oven and cool completely before cutting.
Source: Food Network