Monday, July 23, 2012

Red Velvet Swirl Cheesecake Brownies

Something about fasting makes me crave sweets.  I decided to try something new and make a different type of chocolate brownie.  Red velvet swirl cheesecake brownies.  I found a pinterest for this a while back and just had to try it.

Recipe was adapted from here.

Red Velvet Layer:
1 stick unsalted butter, melted
1 cup sugar
1 tsp vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tbsp red food coloring
1 tsp apple cider vinegar
2 eggs (brought to rom temp.)
3/4 cup all-purpose flour

Cream Cheese Layer:
8 ounces cream cheese, softened (I would let this stand at room temp a bit to avoid clumps)
1/4 cup sugar
1 egg
1/2 tsp vanilla extract

Preheat oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer:
  • Add the melted butter to a large bowl.
  • Add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. 
  • Whisk the eggs in a small bowl and stir it into the cocoa mix.
  • Fold in the flour until lightly combined.
  • Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer:
  • Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. 
  • Gently spread the cream cheese layer on top of the brownie batter in the pan.
  • Add the remaining brownie batter over the cream cheese layer. 
  • Using the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.
  • Bake the brownies for 30 minutes. 
  • Remove to a cooling rack and allow them to cool completely before cutting.

Note: Swirling the mixture was a bit more complicated than I thought.  When you add the 1/4 cup of remaining batter, really try to spread it around and not just clump it in the middle.  

They were pretty good.  I might make these again with no cream cheese though (less calories) :D but they were extremely moist and fluffy.  Mmmm....

Bon Appetit!

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