Lavon and Miss NiNi discuss baking for Valentine’s Day.
RED VELVET CHEESECAKE SWIRL BROWNIES–chocolatechocolateandmore.com
Ingredients for Brownies:
- 1 cup (2 sticks) unsalted butter
- 2 c. granulated sugar
- 4 large eggs, lightly beaten
- ½ c. unsweetened cocoa powder
- 2 t. vanilla extract
- 2 T. liquid red food coloring
- 2 t. white vinegar
- ¼ t. salt
- 1-1/4 c. all-purpose flour
Ingredients for Cheesecake:
- 16 oz. (2 blocks) cream cheese, room temperature
- ½ c. granulated sugar
- 2 large eggs
- ½ t. vanilla extract
Method:
Preheat oven to 350 degrees Fahrenheit. Line a 9 x 13-inch baking pan with foil with some excess hanging over on each end (for easy lifting later) and spray with non-stick spray. Set aside. Melt butter in a microwave-safe bowl. Pour melted butter into large mixing bowl and mix in sugar until combined. Stir in eggs, cocoa powder, vanilla extract, food coloring, vinegar, and salt. Mix in flour until just combined, being careful not to overmix the batter. Measure out about 2/3 c. batter and set aside. Pour remaining batter into baking dish and spread into an even layer with a spatula. Set aside.
To prepare cheesecake layer, beat together cream cheese, sugar, eggs, and vanilla extract in a mixing bowl until smooth. Spoon mixture over brownie layer. Use a bent-handle spatula to gently spread cheesecake mixture over the top of the brownie layer. Dollop remaining brownie batter over cheesecake mixture. Use a table knife to swirl batter into cheesecake mixture. Bake brownies for approximately 40 minutes or until a toothpick inserted comes out clean. Let brownies cool completely before cutting into squares.
Yields: 20 brownies.
Miss NiNi
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