Friday, June 14, 2013

Red Velvet Cheesecake Brownies

This past week my boyfriend was working on a big project at work. He decided he wanted to bake with me, so we baked the following brownies. These turned out pretty good but as you can tell from the picture the batter and cream cheese didn't swirl together that well. 

Red Velvet Cheesecake Brownies


  • 1/2 cup unsalted butter
  • 1/4 cup semi-sweet chocolate chips 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 teaspoon red food coloring
  • 2/3 cup all purpose flour
  • 1/4 teaspoon salt
Cheesecake part:
  • 8-oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tsp vanilla extract


1) Preheat oven to 350 F. Butter the bottom and sides of a 8 inch metal baking pan. Line the pan with parchment paper then butter the parchment paper. 
2) In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3) To prepare the brownie mixture: In a large bowl, whisk together the sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until combined.
4) To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. 
5) Pour the brownie mixture into the prepared pan and spread it into an even layer. The distribute the cheesecake mixture in 8 dollops over the batter in the pan. Swirl the mixture together with a knife.
6) Bake the brownie for 35-40 minutes. When a knife is inserted into the cheesecake mixture it should come out clean. The edges of the brownies will be lightly browned. Let the brownies cool completely before removing them from the pan.

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