Friday, August 24, 2012

Red Velvet Cheesecake Brownies

These brownies were a disaster. I almost didn't blog about them, but was convinced by my friends who ate them that it would be a crime to withhold the recipe from you. They tasted great and even looked okay-ish, but I was bummed with the mistakes I made along the way and with the hasty way I photographed them.



Red Velvet Cheesecake Brownies 

See, they're supposed to be all pretty and swirly and stunning. But these are by all means unimpressive to look at. Luckily, they are indeed impressive to eat, and that saved my fragile ego as I shared these with friends. Even though I wasn't happy with the result, I still urge you strongly to make them. As long as you follow the directions and follow them in order, neither of which I did, you'll be fine. You will probably also end up with something much better-looking than this! Hopefully you'll consider these an all around non-disaster!

Red Velvet Cheesecake Brownies
Adapted from Sweet Pea's Kitchen
Makes 16 brownies
Printable Recipe

Nonstick baking spray
For the brownie batter:
1/2 cup (1 stick) butter
2 oz dark chocolate
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red gel food coloring
2/3 cup all purpose flour
1/4 tsp salt
For the cheesecake:
8 oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

1. Preheat oven to 350 F. Line an 8-inch square baking pan with a foil sling (foil draped over the pan in both directions) and grease the foil with nonstick baking spray.

2. In a small, heatproof bowl, melt butter and dark chocolate together in microwave, heating in 30-second increments and stirring well after each. Set aside to cool.

3. In a large bowl, whisk together sugar, eggs, vanilla, and food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined.

4. Pour into prepared pan and spread into an even layer.

5. Beat cheesecake ingredients with an electric mixer until smooth. Place the cheesecake mixture in 8 dollops on top of the brownie batter, and swirl gently with a butter knife.

6. Bake for 35-40 minutes or until a knife inserted into the brownies comes out clean. Allow to cool completely before lifting the foil out of the pan to cut the brownies. Enjoy!

1 comment:

Sandra Lee said...

I'm not seeing anything wrong with these. They look delicious.

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