Red velvet brownie
RED VELVET BROWNIES
2 large eggs
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 teaspoons vanilla extract
1/4 cup (21g) unsweetened cocoa powder
1/8 teaspoon salt
1/2 tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup (95g) all-purpose flour
224g cream cheese, softened
1/4 cup (50g) granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Prep. Time → 20 min
Cook Time → 30 min
1. Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside.
2. Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside.
Melt the butter. Stir in sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar in this order.
Whisk in the eggs.
Fold in the flour until completely incorporated. Do not overmix.
Pour the brownie batter into prepared baking pan, leaving about 3-4 tablespoons for the top.
3. Make the cheesecake swirl. Mix the cream cheese, sugar, egg yolk, and vanilla in a medium bowl until completely smooth.
Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
Cover with the last few tablespoons of brownie batter.
Glide a knife through the layers, creating a swirl pattern.
Bake the brownies for 30 minutes or until a toothpick inserted in the middle comes out clean.
Don't leave the cream cheese layer on the top without brownie batter! It will burn by the time the brownies bake.
Allow the brownies to cool completely before cutting into squares.
Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.
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