A good red velvet treat that is easy to make, yet totally delectable is a bit hard to come by. It has a bit of difficulties and really does not make for the easiest dessert (and well, let’s be honest, the red velvet makes it annoying due to the hard to remove red stain that gets stuck all over your bowls and fingers), but it is so worth it. Thankfully, I have found this dessert which is easy and full of yummy flavors to satisfy your every red velvet craving!
Check out what our friends over at Sally’s Baking Addiction had to say about these:
“They are beautifully swirled with sweet cream cheese and are quite dense like a typical brownie. Chocolate, vanilla, and cream cheese swirls… no wonder I’ve made these twice in 3 days!”
And it’s no wonder I am going on my second time in a week as well!
Ingredients
2 large eggs
1/2 cup Land O’ Lakes unsalted butter
1 cup Domino granulated sugar
2 teaspoons vanilla extract
1/4 cup Hershey’s unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup Gold Medal all-purpose flour
Cheesecake Swirl
8 ounces Philadelphia cream cheese, softened
1/4 cup Domino granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350F degrees. Spray 8×8 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. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.
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Quick Tip: Freeze these brownies for up to two months and thaw overnight in the fridge before enjoying again
Thanks again to Sally’s Baking Addiction for this amazing recipe.