Red is such a sexy color.
It brings instant attraction and allure to something (or someone), and this good old brownies is no exception.
I have been seeing a lot of these around and I told myself I’m not gonna give in to the temptation, but I’m so human…with a weakness for brownies and cheesecake and swirly things, and the color red. 😉
Red Velvet Cheesecake Brownies
Servings: 20 bars
I have been seeing a lot of these around and I told myself I'm not gonna give in to the temptation, but I'm so human…
Print Recipe
Pin Recipe
Report Broken Links
Equipment (click equipment to buy it)
Ingredients (click ingredient to buy it)
FOR THE RED VELVET CAKE:
- 1 stick Unsalted Butter 8 tablespoon / melted
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Cocoa Powder
- 1 pinch Salt for flavor
- 1 tablespoon Red Food Color
- 1 teaspoon Apple Cider Vinegar
- 2 pcs Eggs
- ¾ cup All Purpose Flour
FOR THE CREAM CHEESE LAYER:
- 8 ounces Cream Cheese softened
- ¼ cup Sugar
- 1 Egg
- ½ teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees F. Butter an 8 inch baking pan. (I used glass)
FOR THE BROWNIE LAYER:
- Add melted butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition.
- Whisk the eggs into the cocoa mix.
- Mix in the flour until lightly combined.
- Pour the batter into the prepared baking pan, saving ⅓ to ¼ cup of the batter for the cream cheese layer.
FOR THE CREAM CHEESE LAYER:
- Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl.
- Spread the cream cheese on top of the brownie batter in the pan.
- Put the remaining cocoa batter over the cream cheese layer.
- Using the tip of a knife, swirl through the cream cheese mixture to create a swirl pattern.
- Bake the brownies for 30 minutes.
- Remove to a cooling rack and allow them to cool completely before cutting.
FOR STORING:
- Wrap remaining brownies in saran wrap and keep in fridge.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!
Recipe adapted from here.
Comments are closed.