Red Velvet Cheesecake Swirl Brownies Food

RED VELVET CHEESECAKE BROWNIES

Steps:

• Make the cheesecake layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters.
• Make the brownie layer: Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth.
• Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer.
• Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Cut into pieces.

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 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.

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.