I’ll spare you a short, yet complicate story about an attempted pool party in the middle of October and just tell you that I had the opportunity to try out red velvet cheesecake brownies this past Saturday.
The original recipe calls them red velvet cheesecake swirl brownies but I couldn’t get the swirl to work so mine ended up being regular red velvet cheesecake brownies. Swirl or no Swirl they were very good.
I’ve tweaked a few things in the instructions based on my experience. For example: the original recipe says the prep time for this dessert is only 15 minutes. That might be the case if you have two assistants working with you. It took me around 45 minutes and I’m well past the days of needing to Google search how to cream butter.
- 10 Tablespoons butter
- 3 ounces dark or semisweet chocolate, chopped
- 1 1/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- Red Food Coloring
- 3/4 cup All Purpose Flour
- 1/4 teaspoon salt
- 2 tablespoons Unsweetened Cocoa Powder
- 8 ounces Cream Cheese, softened
- 1/3 cup sugar
- pinch salt
- 1 large egg
- 2 teaspoons vanilla
- Preheat oven to 350. Prepare greased 8×8 baking pan.
- In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
- In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.
- In small bowl, sift together cocoa, salt and flour.
- Add mixture to rest of batter. Stop once the batter is a little lumpy.
- Pour batter into prepared baking pan.
- Beat ingredients together until smooth.
- Pour over brownie batter.
- Use sharp knife to swirl together. (This is not a required step. Evidently, I’m not good at swirling.)
- Bake for 40 to 50 minutes, or until just set and toothpick inserted comes out clean.
*Notes: The original recipe called for a baking time of 1 hour and 10 minutes. I’ve adjusted that in the direction because I believe that’s way too long. As you can see in the finished product photo below, I left mine in for an hour and 1 minute before I got the first scent of “been in here to long.” Everyone’s oven cooks a little differently so I would start checking this more frequently once you hit the 35 minute mark.
Original Recipe Source: http://doughmesstic.com/2012/01/23/red-velvet-cheesecake-swirl-brownies/