Red Velvet Cheesecake Swirl Brownies

My sister loves red velvet.  Me, I never cared for it.  I’m not sure why – it’s basically chocolate, gussied up with a little food coloring to make it prettier.

Whose idea was that?  I mean, the adding of the food coloring?

It serves no real purpose really, purely aesthetics.

So perhaps I never cared for red velvet based on its mediocre attempts at being pretty versus tasty.

Whatever.

I’m getting over it, thanks to these brownies.

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No joke, I will be using this recipe from here on out.  I may never search for another variation, ever.  It will be the base for every brownie in my future, unless someone can convince me otherwise.

Think chewy.  Moist.  Decadent.  Fudgey. I’ll be perfectly honest here – I left the brownies sitting out, all night, uncovered.  UNCOVERED.  I just cut a piece to eat (okay, slab), and it is STILL as moist as ever.

I am in LOVE.

And hence, the red.  Ideal dessert for Valentine’s Day, which is just around the corner. (How’d THAT happen? Wasn’t it just Halloween??)  Leave out the red, add it, or go green, blue, whatever…pick your poison.  Just make them.

Do it.  I promise you won’t be sorry.

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Red Velvet Cheesecake Swirl Brownies

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 16-20 Brownies

Red Velvet Cheesecake Swirl Brownies

Ingredients

  • 10 Tablespoons butter
  • 3 ounces dark or semisweet chocolate, chopped
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • Red Food Coloring (I used Wilton No-Taste Red)
  • 3/4 cup All Purpose Flour
  • 1/4 teaspoon salt
  • 2 tablespoons Unsweetened Cocoa Powder
  • For the Cheesecake Layer
  • 8 ounces Cream Cheese, softened
  • 1/3 cup sugar
  • pinch salt
  • 1 large egg
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.
  4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
  5. Pour batter into prepared baking pan.
  6. For the Cheesecake Layer
  7. Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
  8. Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Allow to cool. Enjoy!
http://doughmesstic.com/2012/01/23/red-velvet-cheesecake-swirl-brownies/


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One of the secrets to these brownies is the QUALITY of chocolate being used.  There are lots of options on the market, but I tend to use Scharffen Berger.  I love the flavor, the availability in stores, and the range of product.  For this recipe, I chose to use the Semisweet Baking Chunks, but an even darker chocolate would have been just as good or better.  The Scharffen Berger Semisweet, though, is a great percentage to transition between kids and adults (kids like sweeter, adults a little darker, on average) – so it’s a favorite here at our house.  I also used Scharffen Berger Cocoa in this recipe.

No, I was not paid to say this.  Not a word of it.  I just love it, and want to share the things I love with you!

GIVEAWAY

Speaking of sharing, how would you like to win an assortment of Scharffen Berger Chocolates?  Lucky for you, I can make that happen.  Just help me out by sharing this post with your friends, either on Twitter, on Pinterest, or on Facebook.  You can so that, right?  I mean, it’s my birthday week, after all!

So, leave me a comment, letting me know how you shared.  If you shared it on multiple sites, leave a separate comment for each and every share.

If you’d like another chance to win, I’m SURE Scharffen Berger would like a new fan, so go join them on Facebook!  Be sure to return here, and leave me a separate comment, letting me know you did.

We’ll also be Twittering with Scharffen Berger next month, sharing chocolaty recipes in time for Valentine’s Day, so now would be a great time to join them on Twitter.  Again, once you do, return here to leave a separate comment.

Good luck, have a great day, and be sure to come back often, as I’ll be hosting a LOT of great giveaways over the next couple of weeks…like I said, it’s my birthday this week and I want everyone to celebrate a little!

Comments

  1. I just made these tonight, and they were incredible! I followed the recipe to the T, and everything went smoothly. I love to bake, and do so often. These may be my most favorite thing I’ve ever made! Seriously, perfect! Thank you!

  2. I had the same problem with the light browning on the top. That being said, WOW these tasted so good! I could eat the whole pan by myself, too bad I have to share with the hubby when he gets home :-(

  3. I made these for my sister because she loves red velvet cake but recently she has become more of a health freak because of her kids. So I skipped out on the food coloring and used organic ingredients, plus wheat flour but I followed the instructions perfectly. I only cooked for 50 minutes because they started to brown very fast but they tasted perfect at that time. These brownies are delicious I would recommend this recipe to anyone and I will definitely make them again. Thank you.

By: ifood.tv