Thursday, March 24, 2011

Red Velvet Cheesecake Brownies

I don't know about anyone else, but I LOVE to snack while I study. Studying is such as tedious task, and snacks comfort me while I try to figure out how amines react with cyclohexanes. Ugh science!

Good news is that I'm finally catching up and I decided to share two of my loves with you. I adore all things red velvet, except the fabric it makes my teeth itch (yes, I repeat, it makes my teeth feel itchy). In fact, I plan to have a red velvet cake at my wedding.

However, red velvet cakes, cupcakes and brownies have to compete with my love of cheesecake. Thankfully, Nicole, from Baking Bites, made it so I didn't have to choose. Her recipe for Red Velvet Cheesecake Brownies were delicious.

Red Velvet Batter
1/2 cup butter
2 oz dark chocolate, chopped
1 cup sugar
2 large eggs
1tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt

Cream Cheese Mixture
8- oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Line and grease a 8 or 9-in baking pan. 
Melt the butter and chocolate in a small heatproof bowl. I used the double boiler method for fun since there's nice glass bowls in the kitchen. To use this method, add water to a pot big enough to support your bowl. Place the bowl onto of the pot and heat. Be sure to stir to ensure even melting. However, you can easily melt the chocolate in the microwave in increment of 10 secs.
Whisk the eggs, sugar, vanilla, and food coloring in a large bowl.
Add in chocolate and stir into smooth. At this point batter should be bright red. Feel free to add an addition 1/2 tsp of food coloring if the color isn't to your liking. 
Next stir in flour and salt until just incorporated. 
Pour the batter into baking pan. Spread into even layer.
Now on to the cheesecake part!
 Confession: Those are not my hands in the picture below. Too bad, because what fine hands they are. Huge and graceful at the same time. Ha. 

In a medium bowl, have someone beat cream cheese, sugar, egg, and vanilla until smooth. 
Now comes the fun part. Drop spoonfuls of the cream cheese mixture into the red velvet batter. Take a knife and swirl pretty patterns like so:
When you're done playing artist, bake for 35-40 minutes or until knife comes out clean when inserted. 
Cool completely before cutting and serving. Refrigerate in a seal-tight container. Enjoy chilled or room temperature. 
Makes 12 large brownies
*Warning: Brownies are very addictive. I ate them ALL in two days. :(

1 comment:

  1. Wow, these look truly amazing!!! New follower = )