Red Velvet Cheesecake Swirl Brownies Recipes

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

RED VELVET SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Butter an 8 by 8-inch baking pan, and set aside.
• Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
• Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with foil and lightly grease.
• 2. In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.
• 3. In a large bowl, whisk together the 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and the red food coloring. Add the chocolate-butter mixture and stir until smooth (batter should be red). Add the flour and salt; stir until just combined and no streaks of dry ingredients remain.
• 4. Pour into prepared baking pan and spread into an even layer; set aside.
• 5. In a medium bowl, beat the cream cheese, 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla extract until smooth. Drop in dollops onto prepared brownie batter in pan. Using a butter knife, gently swirl to create a marbled effect.
• 6. Bake for 35-40 minutes, until brownies are set and the edges are lightly browned.
• 7. Cool in the pan on a rack 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.

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees. Line an 8-inch square cake pan with parchment paper, leaving a 1-inch overhang on all sides, and lightly grease with nonstick cooking spray.
• In a small heatproof bowl, melt the butter and 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 to combine 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and enough red food coloring to turn mixture deep red.
• Add chocolate-butter mixture and stir until smooth.
• Add flour and ½ teaspoon salt; stir until just combined and no streaks of dry ingredients remain. Batter should be dark red. Add additional food coloring if necessary.
• In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining 1/3 cup sugar, remaining egg, remaining ½ teaspoon vanilla extract, and ¼ teaspoon salt until smooth.
• In a checkerboard pattern, place spoonfuls of brownie and cheesecake batters into prepared pan. Using a butter knife or skewer, swirl to create a marbled effect.
• Transfer to oven and bake until brownies are set and edges are lightly browned, about 40 minutes.
• Cool completely on a rack and transfer to refrigerator until well-chilled, at least 2 hours and up to three days in advance.
• Cut into 9 squares and serve.