Red Velvet Cheesecake Swirl Brownies
Today was the first time I’ve ever made a red velvet dessert before. Actually, my first time was on Friday. I’ve made these brownies twice in the past 3 days.
Yes, they’re that good.
Truth be told, the first time I’ve ever really loved a red velvet a dessert was last year at my friend’s wedding. Before then, I’ve never really been too impressed. It’s hard to do red velvet just right and it just never really appealed to me before. Red velvet can be an unappetizing brownish red color, too scary looking with a creepy red color, or just taste sort of bland. I’d rather eat my calories in the form of funfetti!
But at my friend’s wedding last year, I was converted. I was stuffed to the brim with chocolate chip cannolis, king crab legs, and multiple visits to a sushi bar (!!!), that I hardly had any room for a piece of red velvet wedding cake. But I knew I’d regret not tasting it.
Ingredients:
Directions:
for full recipes please see : sallysbakingaddiction.com
Yes, they’re that good.
Truth be told, the first time I’ve ever really loved a red velvet a dessert was last year at my friend’s wedding. Before then, I’ve never really been too impressed. It’s hard to do red velvet just right and it just never really appealed to me before. Red velvet can be an unappetizing brownish red color, too scary looking with a creepy red color, or just taste sort of bland. I’d rather eat my calories in the form of funfetti!
But at my friend’s wedding last year, I was converted. I was stuffed to the brim with chocolate chip cannolis, king crab legs, and multiple visits to a sushi bar (!!!), that I hardly had any room for a piece of red velvet wedding cake. But I knew I’d regret not tasting it.
Ingredients:
- Red Velvet Brownies
- 2 large eggs
- 1/2 cup (1 stick or 115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup (21g) unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 Tablespoon liquid or gel red food coloring
- 3/4 teaspoon white vinegar
- 3/4 cup (95g) all-purpose flour (measured correctly)
- Cheesecake Swirl
- 8 ounces (224g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside.
- Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
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for full recipes please see : sallysbakingaddiction.com