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Recipe Thursday-Red Velvet Cheesecake Brownies

Posted on October 31st, 2013 | Posted in Dessert, Recipes

What a wonderful way to start of this work week was with our October Birthday treat! Red Velvet Cheesecake Brownies that combine a rich red velvet brownie base with a creamy cheesecake topping! The only thing I need a little practice on is with the swirling of the cheesecake topping into the brownie base…I failed. I will work on this technique though!

Red Velvet Cheesecake Brownies


Yield:  Servings 16-20
Brownie Base
1/2 cup butter, unsalted (880030, 1#)
2 ounces dark chocolate, baking chips (NCC2642, 11#)
1 cup sugar (991842, 50#)
2 large eggs (EGG014, 1 DOZ)
1 teaspoon vanilla extract (NFC1055, GAL)
1 1/2 teaspoons red food coloring (991836, GAL)
2/3 cup all-purpose flour (991889, 25#)
1/4 teaspoon salt (991862, 50#)

8 ounces cream cheese, room temperature (776002, 3#)
1/3 cup sugar (991842, 50#)
1 large egg (EGG014, 1 DOZ)
1/2 teaspoon vanilla extract (NFC1055, GAL)

Preheat oven to 350F. Line an 8″ or 9″ square baking pan with aluminum foil and lightly greased. In a small, heatproof bowl, melt butter and chocolate in the microwave on HIGH, stirring at 30-second intervals. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add the chocolate mixture and stir until smooth. Batter should be red. (If a brighter red is desired, add an additional 1/2 teaspoon food coloring.) Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer; set aside. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife to create a marbled effect, or attempt to:) Bake for 35-40 minutes, until brownies are set and the edges will be lightly browned. Cool in the pan completely before slicing and serving, either at room temperature or slightly chilled. Brownies can be refrigerated, covered, for several days.

Recipe from relish.com

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