| This recipe is liked by 0 person(s). |
|
Red Velvet Brownie Cheesecake
Nb persons: 0
Yield: 16 brownies
Preparation time:
Total time:
Source:
| 2 large | eggs |
| 1/2 cup (1 stick or 115 gr) | unsalted butter |
| 1 cup (200 grams) | granulated sugar |
| 2 teaspoons | vanilla extract |
| 1/4 cup (32 grams) | unsweetened cocoa powder |
| 1/8 teaspoon | salt |
| 1 Tablespoon | red food coloring |
| 3/4 teaspoon | white vinegar |
| 3/4 cup (95 grams) | all-purpose flour |
| 224 gr | cream cheese, softened |
| 1/4 cup (50 grams) | sugar |
| 1 | egg yolk |
| 1/2 teaspoon | vanilla extract |
Instructions
Preheat the oven to 180 degrees. Spray 8x8 baking pan with nonstick spray. Set aside.
Make the brownie layer first.
In a small bowl, beat the 2 eggs together. Set aside.
Melt the butter in a large microwave safe bowl in 30 second increments until melted.
Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar.
Mix each of those ingredients into the batter in that order.
Whisk in the eggs, then 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.
Make the cheesecake swirl.
With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute.
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 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares.
Store brownies at room temperature or in the refrigerator.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe