Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies from Red Velvet Cheesecake Brownies, source:pinterest.com

Red Velvet Cheesecake Brownies

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How To Make The Red Velvet Cheesecake Brownies

Even though this isn’t a one bowl recipe, it’s a two bowl recipe. For something that tastes to decadent, they’re actually very easy to make.

Melt together butter and chopped chocolate before stirring in sugar, eggs, red food coloring, vanilla, cocoa powder, and flour. Turn this mixture out into a 9×13-inch pan.

In another bowl, beat together cream cheese, egg whites, sugar, and a bit of flour. Beat for about 5 minutes, or until the cream cheese is totally smooth and mixture has fluffed up significantly in volume.

Drop tablespoon sized amounts of the cream cheese mixture over the brownies and gently using a knife to create a marbled effect.
Swirling Tips

I find actually bringing a bit of the brownie batter up and into the cream cheese mixture, and then swirling, gives a nice visual effect so you can see the red in the white. Everyone will have a different technique and swirl however you see fit.

A big tip here is to not over swirl because then you won’t have an “artsy” looking design with a swirl pattern. You will just have a uniform pink-ish design and it doesn’t look as pretty.

When you get to a place you think it looks good, have the courage to just stop swirling and not do “one more little swirl” which I can relate to.

Ingredients
Brownies

3/4 cup unsalted butter, diced into large cubes
4 ounces 72% bittersweet chocolate, coarsely chopped; or a similar percentage dark chocolate (I used Trader Joe’s 72% Pound Plus Bar)
2 cups granulated sugar
4 large eggs
1 ounce red food coloring, or as needed for desired shade (see Note 1 below)
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder, sifted if it’s lumpy
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt

Cream Cheese Swirl

2 large egg whites
8-ounce package cream cheese, very well softened
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Instructions

Brownies – Preheat oven to 350F, line a 9×13-inch pan with heavy duty aluminum foil if desired for easier cleanup, and spray with cooking spray; set aside.
To a very large microwave-safe bowl, add the cubed butter, chopped chocolate, and heat on high power for 90 seconds, or until the butter has melted and the chocolate can be stirred smooth. Heat for additional time in 15 seconds bursts if needed.
Add the sugar and whisk to combine; mixture will seem thick and granular.
Add the eggs and whisk to combine.
Add the red food coloring, vanilla, and whisk (gently at first) to incorporate. Add additional food coloring as desired until the batter is as red as desired.
Add the cocoa powder and stir to incorporate.
Add the flour, salt, and stir to incorporate.
Turn batter out into prepared pan; set aside.
Cream Cheese Swirl – Add the egg whites, cream cheese, sugar, and beat on high with a handheld electric mixer for about 5 minutes, or until cream cheese is totally smooth and mixture has fluffed up significantly in volume.
Add the flour, vanilla, and beat to incorporate.
Drop the cream cheese mixture over the brownie batter in heaping tablespoonfuls. It seems like there is a lot of the cream cheese mixture, and there is, but after swirling it into the brownies, and baking, it’s just the right amount.
Swirl gently using a knife to create a marbled effect. Swirling Tips – I find actually bringing a bit of the brownie batter up and into the cream cheese mixture, and then swirling, gives a nice visual effect so you can see the red in the white. Everyone will have a different technique and swirl however you see fit. A big tip here is to not over swirl because then you won’t have an “artsy” looking design with a swirl pattern; you will just have a uniform pink-ish design and it doesn’t look as pretty. When you get to a place you think it looks good, have the courage to just stop swirling and not do “one more little swirl”.
Bake for about 40 to 45 minutes (I baked 42 minutes), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 30 minutes and I advise rotating your pan once midway through baking to ensure even cooking and browning. Because all climates, ovens, and ingredients vary, and because this is a big heavy pan of brownies, if yours take longer than 45 minutes, don’t worry about it; bake until they are done in your oven without regard to what the clock says.
I store the brownies airtight at room temp for up to 5 days. If you’re more comfortable storing them in the fridge, do so; noting they will be more prone to drying out. Brownies can be frozen for up to 4 months.

Adapted from MyRecipes

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