Thursday, August 2, 2012
Red Velvet Cheesecake Brownies
Hi friends. Sorry I disappeared on you. Truth be told, I've had a really crappy two and half weeks, and when I'm "in my dark place" (see the 4:25 mark in the video) as Annie and I like to say, it just feels really phony to post here about brownies and cookies while acting like all is right in the world.
However, I made these amazingly delicious red velvet cheesecake brownies 3 weeks ago tomorrow, and holding out on you for much longer due to my less than stellar mood just didn't feel right. These take all of 15 minutes to mix up, and allow you to get your cheesecake fix and your brownie fix in one dessert. I made these to bring to a get together at a friend's house, and actually had to make a second batch because I scarfed down a few too many from batch number one. I'm completely powerless around cheesecake. Make these this weekend for your friends, and be sure to act humble when the compliments pour in.
Update (12/27/12): I've been told by a couple people who have made these that they've needed to bake them for up to 50 minutes. I've baked these twice in my oven using the time range posted below, but be advised that they may require additional baking time! My oven might be too hot.
For the red velvet batter:
1/2 cup unsalted butter
2 ounces bittersweet chocolate, coarsely chopped
1 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 teaspoons red food coloring
1/4 teaspoon salt
2/3 cup all-purpose flour
For the cheesecake swirl:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line an 8-inch, metal baking pan with aluminum foil, overlapping to create an overhand on all four sides. Spray with non-stick cooking spray and set aside.
In a microwave-safe container, combine chocolate and butter. Melt for 1 minute in the microwave, stirring halfway through, until smooth. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs, vanilla extract, red food coloring, and salt. Add in the chocolate mixture and stir until smooth. Gently stir in the flour until no streaks remain.
Pour the batter into the baking pan, and prepare the cheesecake swirl.
Using an electric mixer, beat together cream cheese, sugar, egg, and vanilla until creamy and combined. Drop dollops of the mixture over the red velvet batter, and gently swirl with a butter knife.
Bake in preheated oven for 35-40 minutes, until golden around the edges, and just barely jiggly in the middle.
You're supposed to let these cool before cutting them, but I tried one warm because I'm rebellious like that. You should probably refrigerate these if you plan on keeping them around for awhile, due to the cheesecake swirl.
Source: Adapted from Baking Bites