Fudgy red velvet brownies with a cheesecake swirl.
Look I’m no fan of Valentine’s Day but if there is any excuse to make these brownies, I will take it.
I was forced to take a break from blogging. Everyone tells bloggers to post regularly and on a schedule so people know when to look for new posts. I have failed. Usually that would bother me but this blog is purely for fun! So you know how all last semester I complained about being bored out of my mind? I mean I actually had the time to write this post…REALLY? Well those days have ended. The honey moon faze of college is over. The girl scout cookies have been hit hard, the chocolate stash is greatly reduced, and my brain is twitching from all the thinking.
Some people don’t like red velvet…can you believe that? My sister and I do not fall into that category. Red velvet is what happens when vanilla and chocolate have a prodigy baby that CANNOT be beaten. To all those people who dislike red velvet: More for the rest of us.
These brownies are super simple to whip up and totally worth every second. They are good still warm but I prefer the cheesecake swirl to be cold!
…and voilà!
Happy Valentine’s Day!
- 2 large eggs, slightly beaten
- ½ cup salted butter, melted
- 1 cup granulated sugar
- 2 teaspoons vanilla
- ¼ cup unsweetened cocoa powder
- 1 Tablespoon red food coloring
- ¾ teaspoon white vinegar
- ¾ cup all-purpose flour
- 8 oz. cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla
- Preheat oven to 350°F. Spray an 8x8 baking pan with nonstick spray.
- Mix melted butter and sugar.
- Add vanilla.
- Add cocoa powder.
- Add food coloring.
- Add vinegar.
- Whisk the eggs in.
- Fold in the flour until the batter is completely consistent.
- Pour most of the batter into the prepared pan but leave about ½ cup to put on top of the cheesecake layer.
- With an electric mixer, beat the cream cheese, sugar, egg yolk, and vanilla until completely smooth and there are no lumps.
- Put the cream cheese mixture on top of the red velvet batter in clumps. Put the rest of the red velvet batter on top. With a knife swirl the cream cheese and red velvet batter together.
- Bake for 28-31 minutes or until a toothpick comes out clean or with a few stick crumbs from the red velvet brownie part not the cheesecake. The cheesecake will continue to set after you pull it out.
- Let cool.
- Store in refrigerator.
Source: Sally’s Baking Addiction