February 7, 2014

Red Velvet Cheesecake Swirl Brownies

I found this recipe on the Internet today and was determined to make it. The first attempt was tasty but didn't quite turn out with the right consistency...my fault because I under cooked it. The recipe also called for the baking dish to be lined with parchment paper...I didn't have any so I used wax paper...big mistake because the brownie was completely stuck to the paper despite the liberal coating of cooking spray I applied. Also on my first attempt I did not use enough red food coloring so my red velvet brownie was more of a brown velvet ...not the right color. No worries...my kiddies will gladly scarf down my "oops" brownies.

Luckily for me I had more of the ingredients needed to create this wonderful treat so I made a second attempt and I AM SO HAPPY I DID!!!

These are really wonderful because they are not too sweet like your regular brownies can be. They have a bit of elegance about them...must be the Red Velvet!

Anyhow this is what you need...

For the brownie layer...

10 T. butter softened
3 0z. dark or semi-sweet chocolate (I used semi-sweet)
1 1/4 cup sugar
2 large eggs
2 tsp. vanilla
red  food coloring (enough to make the egg mixture very red)
3/4 cup all-purpose flour
pinch of salt
2 T unsweetened cocoa powder

For the cream cheese layer...

8 oz cream cheese, softened
1/3 cup sugar
pinch of salt
1 large egg
2 tsp vanilla

Preheat oven to 350 degrees and prepare and 8 X 8 baking dish by spraying it generously with cooking spray.

In microwave soften butter is microwave safe dish and set aside. Do the same with the chocolate and then whisk the two together and let cool slightly.

In separate bowl, mix together the 2 eggs, sugar, vanilla and red food coloring until well blended. Slowly add the chocolate mixture and blend well again.

Sift together the flour, cocoa powder and salt and slowly add to the batter, being careful not to over mix. Pour batter into prepared dish and set aside.

To make the cream cheese layer mix all ingredients together until smooth. Pour over the red velvet mixture and with a butter knife swirl the two together.

Recipe from this website ~ Doughmesstic


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