Sunday, February 12, 2012

Red Velvet Cheesecake Brownies


Makes: 9-12 brownies
(depending on the size of your cookie cutter)

*I have halved these measures from the original recipe in order to fit it in a 9x13 pan. This does make for some interesting measurements so just do the best you can.

Red Velvet Layer:
1 2/3 c. flour
1 c. + 2 T. sugar
4 1/2 tsp. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 eggs (See tips)
1/2 c. oil
2 T. milk, divided
3 tsp. vanilla
3 tsp. red food coloring
1 tsp. white vinegar

Cheesecake Layer:
1 (8 oz.) pkg. cream cheese, softened
1/3 c. + 2 T. sugar
1 egg
1 tsp. vanilla

In a large bowl, whisk together flour, sugar, cocoa powder, salt and baking powder. In a separate bowl, mix together eggs, oil, 1 tablespoon milk, vanilla, food coloring and vinegar. Combine the dry and wet ingredients, until completely combined. Remove 1/2 cup of the batter and place it in a small bowl. Whisk in the remaining 1 tablespoons of milk. Pour the remaining batter into a greased 9x13 baking dish. Using a spatula, smooth out the batter to reach all the edges.

In a medium bowl, place cream cheese and sugar. Beat with an electric mixer until fluffy, about 2 minutes. Add egg and vanilla, beating until combined and smooth. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake at 350 degrees for 30 minutes or just until the center is set and no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Check my coupon resources page to save money when you make this recipe!

Tips: These brownies were a bit of work, but the result was so cute it made it all worth it! Here are a couple suggestions: To half an egg, I crack the egg then let part of the white fall into the bowl. With the edge of the shelf, I break the yolk in half and put it into the bowl also. Granted this isn't a foolproof method but it's the best I could come up with to half a recipe with 3 eggs. Also, I put parchment paper down in the baking dish which made it easier to bring the brownies out and use the cookie cutter once it was cooled.

I can see these also being made for other holidays with different food coloring. (True, that would technically not be red velvet but the taste would be the same.) Green with a shamrock cookie cutter for St. Patrick's day, pink with an Easter egg cookie cutter for Easter, blue and red with a star cookie cutter for 4th of July, the possibilities are endless.

If you do use the heart cookie cutter, you will obviously have some scrap pieces leftover. If you can keep your kids or husband from eating them right away, check out the recipe for the Red Velvet Cheesecake Milkshake!

Recipe from The Novice Chef via Pinterest

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