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RECIPE 4944 RED VELVET CHEESECAKE BROWNIES Wed. Jan 9, 2013

RECIPE 4944 RED VELVET CHEESECAKE BROWNIES Wed. Jan 9, 2013

CREATED Jan 9, 2013

JESSE GOLDSTEIN / THE LOVELESS CAFE

Cheesecake Swirl:

8 ounces cream cheese

3/4 cup sugar

1/2 teaspoon vanilla

1 egg

Red Velvet Brownie Batter:

4 ounces semisweet chocolate

6 ounces unsalted butter

2 cups sugar

4 eggs

1 oz red color

1 teaspoon vanilla

1 2/3 cup all purpose flour

3 tablespoons cocoa powder-natural

1 1/2 teaspoon baking powder@

Preheat the oven to 350. Grease a (9x13) baking pan and line the bottom with paper and grease the paper too so the brownies come out of the pan easier. Cream the cheese with the sugar and vanilla until fluffy. Mix in the egg and set aside while you mix the brownie batter. For the batter, melt the chocolate and the butter together until combined. Whisk the sugar into the chocolate. Whisk in the eggs, red color and the vanilla and combine completely. Place the flour, cocoa and baking powder into a sifter and sift it directly onto the batter in the bowl. Stir the batter just until it is combined. Pour most of the batter into the prepared pan, but reserve about 1/2 cup. Drizzle the cheesecake batter over the top of the brownie in a random pattern. Use the remaining chocolate batter by topping off any areas that are completely white with cheesecake - you want lots of streaks of the two colors rather than large blobs of colors. Using a butter knife (or your fingertip!) gently swirl the two batters together to marbleize them. Bake until puffy, but not jiggly in the middle, about 45 minutes. For best results, cool completely and refrigerate before slicing. Enjoy!