Red Velvet Cheesecake Swirl Brownies
These rich and decadent brownies are perfect for Valentine's Day.
Yield
16 servingsPrep
20 minCook
40 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
1 stick |
|
| 2 | ounces |
chocolate chips (semi-sweet)
about 1/3 cup |
|
| 1 | cup |
sugar
white, granulated |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | teaspoons |
food coloring
red |
*
|
| ⅔ | cup |
unbleached all-purpose flour
or regular all-purpose flour |
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounces |
cream cheese
softened to room temperature |
|
| ⅓ | cup |
sugar
white, granulated |
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
1 stick |
|
| 57.8 | ml/g |
chocolate chips (semi-sweet)
about 1/3 cup |
|
| 237 | ml |
sugar
white, granulated |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.5 | ml |
food coloring
red |
*
|
| 158 | ml |
unbleached all-purpose flour
or regular all-purpose flour |
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
cream cheese
softened to room temperature |
|
| 79 | ml |
sugar
white, granulated |
|
| 1 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃). Line 8- or 9-inch baking pan with foil and lightly grease.
In a small, heatproof bowl, melt the butter with the chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.
In a large bowl, whisk together 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and red food coloring. Add the chocolate mixture and stir until smooth (this batter should be a vibrant red. If not, add more food coloring, if desired). Add the flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour the batter into the prepared pan and spread into an even layer; set aside.
In a medium bowl, beat the cream cheese, ⅓ cup sugar, 1 egg and ½ teaspoon vanilla extract until smooth. Drop this mixture in dollops onto prepared brownie batter in pan. Gently swirl using a butter knife to create a marbled effect.
Bake for 35 to 40 minutes, until brownies are set and the edges are lightly browned.
Cool in pan completely before peeling off foil and cutting into squares. Serve at room temperature or slightly chilled.
NOTE: Brownies can be refrigerated, covered, for several days.
