Love and Laundry

diy, crafts, recipes

Red Velvet Cheesecake Brownies

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Words cannot express my love for Red Velvet. I remember very clearly the first time I tried it. The funny thing is, it was actually an ice cream flavor. I had no idea when I ordered it, the lady behind the counter was giving me something that would forever change my chocolate loving world! So, when I saw this recipe for Red Velvet Cheesecake Brownies, I knew before even cracking the first egg that it would be a winner! And I was right. I had to hoard what I could because every living bite was devoured by my red-velvet-loving children. This are a definite classic in our house!

Red Velvet Cheesecake Brownies
recipe adapted from Sunny Anderson

Bottom Brownie Layer:


1/2 C butter (1 stick)
1 cup sugar
1 tsp vanilla 
1/4 C cocoa powder
1 Tbsp red food coloring
1 tsp vinegar
2 eggs
3/4 cup flour

Cheesecake Layer:

1 8oz package cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp vanilla 

Preheat the oven to 350 degrees F.

Grease an 8×8 pan. 

For the Brownie Layer: The first thing you do is make the red velvet brownie part. Melt the butter in a saucepan. When it’s melted, pour it into a medium sized bowl and let it cool off for a few minutes. Then, one at a time, add the vanilla, sugar, cocoa powder, red food coloring and vinegar and eggs. Fold in the flour until it’s combined. Set aside 1/4 C of the batter to use for swirling later, pour the rest into the 8×8 pan.
For the Cheesecake Layer: With either a stand mixer or a hand mixer, blend the 4 cheesecake ingredients (cream cheese, sugar, egg and vanilla). Once it’s mixed really well, spread that over the brownie layer.
To Swirl: Take the reserved brownie batter and put dollops all over the top of the cheesecake. Take a knife and while staying in the cheesecake layer, gently swirl the red brownie into the cheesecake. There’s really no wrong way to swirl this! Just have fun!!
Bake at 350 for 30 minutes (or until a toothpick comes out clean). It’s really important to let these completely cool off before you cut into them. Otherwise they’ll be kinda messy. If you have any left, they should be refrigerated.
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Comments

  2. Niki Caron says

    OMG. I don’t even know what else to say. Except that now I am going to drive around to every bakery like a madwoman trying to find something that will appease me until I can make these.

  4. TitiCrafty says

    OMG Shatzi, you are killing meeeee!!!! Gosh it looks SO Yummmmmy!!! Pinned!

    Hope you can join my Hop Tomorrow and Link Party on Sunday with this!, I’m so excited about it!!!

    Hope you are having a wonderful day

    Hugs
    Cami

  7. Sky says

    These looks good enough to NOT eat! But, of course, that would never happen if I were to make them.. :) Pinning as well!

  11. Anonymous says

    These seemed to be easy to make. I will let you know how much they were liked.!!!

  12. Anonymous says

    I made this recipe and I didn’t have an 8×8 pan. I probably should have doubled the recipe… This was my first problem. Also my brownie batter was a bit too thick and I had to add water and last it was really have to layer the cheesecake batter over the brownie batter without it all mixing together. I ended up just swirling the cheesecake through the whole brownie instead of just swirling the cheesecake with dollop of brownie batter. Hopefully they still turn out well :)