Red Velvet Cheesecake Swirl Brownies!

These add the perfect red and white coloring to any holiday dessert table. I love these because they add a rich decadent chocolate flavor with sweet cheesecake. You no longer have to choose between brownie and cheesecake! With our indecisive cultural it's always better to eliminate more choices. You can really have the best of both worlds!

1 stick (1/2 cup) Butter Melted
1 1/4 cup Sugar (1 cup for brownie and 1/4 for cheesecake) 
1/4 cup Cocoa powder
pinch of salt
5 drops red food coloring 
1 teaspoon Apple Cider vinegar
3 eggs (2 for the brownie and one for the cheesecake)
1 1/2 tablespoon vanilla (1 for brownie, 1/2 for cheesecake)  
3/4  cups flour
8oz (one packet) of cream cheese
Preheat oven to 350 F
To make brownie layer: 

Mix in the melted butter, 1 cup sugar, 1 teaspoon vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk 2 eggs into the cocoa mix. Slowly add in the flour until lightly combined. Pour about 3/4 of the batter into a buttered or greased pan (8x8 works best for a thick brownie, but I used a slightly bigger pan and it was fine, just thinner as you can see). Set the rest aside to put on top of the cheesecake layer. 

Cheesecake Layer: 
Mix together softened Cream Cheese, 1 eggs, 1/4 cup sugar and 1/2 teaspoon vanilla till creamed. Creamed is when it is light and fluffy in texture and smooth. Pour the mixture on top of the brownies, then add the last bit of the brownie mix on top of that. with a toothpick or butter knife mix just the top two layers together till the cream cheese is peeking through. 

Bake for 30 minutes or until a toothpick comes out clean. 

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