Red Velvet Cheesecake Brownies

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy! 

 

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy!