What better way to show someone you love them than with homemade red velvet cheesecake brownies? These moist and delicious cheesecake swirl brownies combine rich and decadent red velvet brownies with sweet cream cheese. This dessert is perfect for a comfort treat or to share with someone special.
AMOUNT: 12 bars
INGREDIENTS | BROWNIE LAYER
3/4 cup semi-sweet chocolate chunks, divided
1/2 cup (1 stick) butter
1 tablespoon vegetable oil
1 cup granulated sugar
1/4 cup cocoa powder
1 1/2 teaspoons vanilla extract
1 teaspoon red food coloring
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup all-purpose flour
INGREDIENTS | CREAM CHEESE SWIRLS
1 package (8 oz.) cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
9 in. x 9 in. square baking pan
Preheat the oven to 350°F.
Prepare 9 in. x 9 in. square pan with vegetable pan spray.
Make brownie layer. Combine butter and 1/4 cup chocolate chunks into a medium bowl and heat for 30 second intervals until evenly melted. Stir between each interval.
Add vegetable oil and 1 cup granulated sugar to the mixture and stir thoroughly.
Now, add cocoa powder, 1-1/2 teaspoons vanilla, icing color, vinegar and salt, stirring mixture after the addition of each separate ingredient.
When ingredients are fully combined, alternately stir in eggs and flour, beginning and ending with flour.
Next, fold in the remaining 1/2 cup chocolate chunks.
Reserve 1/4 cup of the batter to use later for topping and pour remaining batter in the pan.
Make cheesecake mixture. In a separate bowl, beat softened cream cheese and 1/4 cup sugar with an electric mixer on medium speed until smooth.
Next, beat in 1/2 teaspoon vanilla, then add 1 egg and beat at medium speed for 2 minutes until smooth.
Combine brownie and cream cheese. Drop cream cheese mixture by 1/4 cupfuls on top of brownie mixture, then top with remaining brownie batter by tablespoon drops.
Use a spatula to swirl batters together.
Bake for 33-35 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely on a cooling grid before cutting.
Make sure cream cheese is at room temperature. Using room temperature cream cheese blends better and creates a smoother cheesecake. If your cream cheese is too cold, it can lead to a lumpy cheesecake.
Red food coloring. The amount of red food coloring can be reduced or left out completely. However, this will result in less of a red color to your red velvet cheesecake.
All ingredients are available at CBS Aruba, Bonaire and Curaçao.