Red Velvet Cheesecake Swirl Brownies
- Ready In:
16 petite brownies
- 1⁄2 cup butter
- 2 ounces semi-sweet chocolate chips
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1⁄2 teaspoons red food coloring
- 2⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 8 ounces cream cheese, at room temperature
- 1⁄3 cup sugar
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1. Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with foil and lightly grease.
- 2. In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.
- 3. In a large bowl, whisk together the 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and the red food coloring. Add the chocolate-butter mixture and stir until smooth (batter should be red). Add the flour and salt; stir until just combined and no streaks of dry ingredients remain.
- 4. Pour into prepared baking pan and spread into an even layer; set aside.
- 5. In a medium bowl, beat the cream cheese, 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla extract until smooth. Drop in dollops onto prepared brownie batter in pan. Using a butter knife, gently swirl to create a marbled effect.
- 6. Bake for 35-40 minutes, until brownies are set and the edges are lightly browned.
- 7. Cool in the pan on a rack completely before peeling off foil and cutting into squares.
- Serve at room temperature or slightly chilled.
- NOTE: Brownies can be refrigerated, covered, for several days.
Join The Conversation
Tried this recipe last night. Doubled it to make two 8x8 pans. Did all my math and measurements correctly. When they first came out of the oven, they looked about right. Then, I followed the directions to put them in my fridge to store them... yeah, no, bad idea. They are now dried up, hard as rocks, and the few places where they are soft they have the texture of Play-Doh. They were only in there overnight for my Xmas eve party today. Bottom line: huge waste of time and money. I'm not happy with this recipe at all.
RECIPE SUBMITTED BY
<p>Intermediate cook/baker who likes to think she can take on almost any recipe and likes to re-create recipes. Always game for new ethnic and exotic recipes. My Bible: Joy of Cooking. <br /><br />Love traveling to Mexico.</p>