Swirled Red Velvet Cheesecake Brownies
Updated from a recipe originally published in August, 2013.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 250 grams butter softened
- 2 cups sugar
- seeds of 2 vanilla pods (or substitute 2 tsps. of good vanilla extract)
- 1/2 cup cocoa powder
- 1 teaspoon red color paste (double the amount if using liquid food color)
- 2 teaspoons vinegar (yes, vinegar!)
- 2 whole eggs (the original recipe uses 4)
- 1 and 1/2 cups all-purpose flour
For the cream cheese topping:
- 500 grams cream cheese
- 1/2 cup sugar
- 2 whole eggs
Preheat the oven to 350F.
Line two 7"x11" pans with baking paper.
Whisk the butter and sugar until light and fluffy.
Mix in the cocoa powder and vanilla seeds.
Stir in the vinegar and red food color.
Add the eggs and mix until smooth.
Fold in the flour. The batter will be thick.
In another bowl, whip the cream cheese and sugar until light. Add the eggs and mix until smooth.
Spread two-thirds of the red batter on the bottom of the two pans.
Pour the cream cheese on top, dividing the mixture evenly between the two pans.
Drop the remaining red batter by teaspoonfuls on top of the cream cheese layer.
Using a skewer, swirl the mixture in the pans to create a marbled appearance.
Bake at 350F for 40 minutes.
Cool in the pans for 15 minutes. Lift out, move to a rack and cool completely.
Cut into 2 and 1/2 inch squares to yield 24 brownies. You’ll get more swirled red velvet cheesecake brownies if you cut them smaller.