Velvety Red Chocolate Brownies with Swirls of Creamy-Smooth Cheesecake
Happy snowy Monday!
Did you see the Super Bowl last night?! Now that was intense!
I’m not a football fan by any means. Quite frankly, I don’t even know how to play, but invite me to watch it with good friends over finger food and I’m so there. For me, last night was a BYOB type of party which also means… Bring Your Own Crap, so I took advantage by knocking two birds with one stone sort to speak and made these Red Velvet Cheesecake Brownies as well as 2 dozen cookies for the guests as well as for URBAN BAKES.
With Valentine’s Day coming in less than two weeks, I just noticed I had not posted anything of recent that is “love” related. There were plenty of ideas written down of what I was going to make but then, life happens. Oh well. This post may not be the ideal Valentine’s Day recipe since it lacks hearts, sprinkles, and all of that mushy talk but I think it’s close enough, right? I mean, it is red velvet. Doesn’t that count? If not, what would you like to see made for the holiday?
Don’t forget, if you’re looking for something chocolaty-rich, check out my list of chocolate recipes or this Valentine Rose Cake made with the smoothest chocolate-flavored cream cheese frosting ever! In here, I’m sure you’ll find something to love. :-)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 1 ounce red food coloring
- 3/4 cup all-purpose flour
- 1 (8 oz) package cream cheese, softened
- Heat oven to 350 degrees F. Line an 8 x 8 baking pan with aluminum foil leaving excess foil hang over two opposing sides for easy removal. Grease and flour bottom and sides of the foil; set aside.
- In large bowl, whisk butter, 1 ½ cups sugar and cocoa for 1 minute. Beat in 2 eggs, 1 teaspoon vanilla and ½ ounce of red food coloring; mix until red coloring is evenly dispersed into batter. Add more coloring if a deeper red color is desired.
- Using a rubber spatula, fold in flour until no visible dry flour pockets remain. In a small bowl, reserve ½ cup batter. Pour and evenly spread the larger portion of remaining batter into the baking pan; set aside.
- In a medium bowl using an electric mixer, beat cream cheese until light and fluffy. Add ¼ cup sugar, 1 egg and ½ teaspoon vanilla; continue to mix until smooth.
- Pour 3 lines of cream cheese mixture over red batter. Using a toothpick or knife, gently swirl cream cheese throughout the batter. Pour remaining ½ cup red batter over any large spots of cream cheese and swirl. Note: batter will be thick and gaps may appear during the swirling process which will disappear upon baking.
- Bake for 35 minutes or until toothpick inserted in center comes out clean. ENJOY!
Recipe Source: www.urbanbakes.com