Thursday, March 10, 2011

Red Velvet Cheesecake Brownies

I found this recipe the other day on while I was well....stumbling. Have you stumbled yet? Get on it already, for real! Okay, so I love this dessert because it is a two for one dessert. My co-workers loved it! As always, it is super simple to make.
1 cup unsalted butter
4-oz dark chocolate, coarsely chopped. ( I used milk chocolate, tasted great!)
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 1/3 cups all purpose flour
1/2 teaspoon salt.

For cheesecake
2 oz blocks cream cheese, room temp.
2/3 cups sugar
2 large eggs
1 teaspoon vanilla extract.
Preheat oven to 350. Line a 9x13 inch baking pan with aluminum foil, and lightly grease it.
Melt butter and chocolate together. Stir it until it's smooth. Then set aside for a few minutes.
Side note: Mine was never "smooth." It ended up looking more like hot chocolate consistency.
In a large bowl, wisk together sugar, eggs, vanilla extract and red food coloring.
I ended up getting it to be this color. It really didn't get any darker than this, even though I added a ton of red food coloring.
Add the chocolate mixture and stir until smooth.
Add your flour and salt, and stir until it's combined, without any streaks, and none of the dry ingredients remain. Then pour into your pan.
To prepare the cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract until smooth.
Drop in dollops onto the prepared brownie batter.
Gently swirl the two batters together with a butter knife. Bake for 35-40, until brownies and cheesecake are set. Insert a knife into the cheesecake mix. If it comes out clean you are good to go! The edges will be lightly browned.

Recipe courtesy of "Eat at Allies"

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