RED VELVET CREAM CHEESE BROWNIES by
Ingredients
BROWNIE MIXTURE:
2 ounces dark chocolate, coarsely chopped
1/2 cup butter
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
CHEESECAKE MIXTURE:
8 ounces cream cheese @ room temperature
1/3 cup white granulated sugar
1 large egg
1/2 teaspoon vanilla
Instructions
Preheat oven to 350.
Line 8x9 baking pan with foil or lightly grease (not grease & flour).
In microwave safe bowl melt butter & chocolate until very smooth
Set aside & let cool. In a large bowl, whisk together 1 cup sugar, 2 eggs, 1 teaspoon vanilla and red food coloring. Add in chocolate mixture and stir until smooth and combined. Batter should be red in color but if a brighter red is desired, add an additional 1/2 teaspoon of coloring. Add flour and salt into batter and stir until all is combined, & no dry ingredients remain. Pour into baking pan & spread into an even layer. To prepare cheesecake mixture, in a medium size bowl, beat the cream cheese, 1/3 cup sugar, 1 egg & 1/2 teaspoon vanilla until smooth. Drop in dollops into brownie batter. Gently swirl into batter with a butter knife. Bake for 35-40 minutes until batter is set and a butter knife inserted comes out clean & the edges are lightly brown. Cool in the pan COMPLETELY before slicing and serving. Any left over brownies can be refrigerated covered for several days.
Line 8x9 baking pan with foil or lightly grease (not grease & flour).
In microwave safe bowl melt butter & chocolate until very smooth
Set aside & let cool. In a large bowl, whisk together 1 cup sugar, 2 eggs, 1 teaspoon vanilla and red food coloring. Add in chocolate mixture and stir until smooth and combined. Batter should be red in color but if a brighter red is desired, add an additional 1/2 teaspoon of coloring. Add flour and salt into batter and stir until all is combined, & no dry ingredients remain. Pour into baking pan & spread into an even layer. To prepare cheesecake mixture, in a medium size bowl, beat the cream cheese, 1/3 cup sugar, 1 egg & 1/2 teaspoon vanilla until smooth. Drop in dollops into brownie batter. Gently swirl into batter with a butter knife. Bake for 35-40 minutes until batter is set and a butter knife inserted comes out clean & the edges are lightly brown. Cool in the pan COMPLETELY before slicing and serving. Any left over brownies can be refrigerated covered for several days.