Trust me, it is completely acceptable to bake these the same day as Red Velvet Cupcakes. Plus, you just feel SO good using ingredients twice in one go (food colouring - I'm looking at you)
These were for Aimee's mum Jackie, who was a stunning model for our makeup night at work a few weeks ago.
These tick all the right boxes - brownies - tick! Red velvet - tick! Cream cheese - tick! It's the perfect match if you ask me :)
Red Velvet Cheesecake Brownies
Ingredients:
120g unsalted butter
60g dark chocolate, coarsely chopped (I used Cadbury Old Gold). I know this doesn't seem like much, but remember Red Velvet is only supposed to have a hint of chocolate.
1 cup sugar
2 large eggs
1 tsp vanilla extract or paste
1 1/2 teaspoon red food coloring
2/3 cup plain flour
1/4 teaspoon salt
250g Philadelphia cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tsp vinegar
1/2 tsp vanilla extract or paste
Directions:
Preheat oven to 180C. Butter or spray-oil the bottom and sides of a brownie or slice pan (just your normal sponge-roll sized one). Put a long piece of baking paper in the pan, extending up the sides so you can lift the whole brownie out afterwards.
In a small, heatproof bowl, melt butter and chocolate together (I did this stove-top, but you could microwave in short bursts) Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract, vinegar and red food coloring (preferably use your brand new KitchenAid mixer :). Add chocolate mixture and stir until smooth. 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.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. Watch out that it doesn't get too brown - it looks prettier on the cheesecake part if it stays cream coloured.
A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies. Careful - it's pretty soft and delicate.
120g unsalted butter
60g dark chocolate, coarsely chopped (I used Cadbury Old Gold). I know this doesn't seem like much, but remember Red Velvet is only supposed to have a hint of chocolate.
1 cup sugar
2 large eggs
1 tsp vanilla extract or paste
1 1/2 teaspoon red food coloring
2/3 cup plain flour
1/4 teaspoon salt
250g Philadelphia cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tsp vinegar
1/2 tsp vanilla extract or paste
Directions:
Preheat oven to 180C. Butter or spray-oil the bottom and sides of a brownie or slice pan (just your normal sponge-roll sized one). Put a long piece of baking paper in the pan, extending up the sides so you can lift the whole brownie out afterwards.
In a small, heatproof bowl, melt butter and chocolate together (I did this stove-top, but you could microwave in short bursts) Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract, vinegar and red food coloring (preferably use your brand new KitchenAid mixer :). Add chocolate mixture and stir until smooth. 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.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. Watch out that it doesn't get too brown - it looks prettier on the cheesecake part if it stays cream coloured.
A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies. Careful - it's pretty soft and delicate.
Cut up and devour. I highly recommend cutting of the edges, then cutting into squares (because then you get to eat all the edges - bonus!)
Don't you love the colour? This would be great at Christmas. Actually, I think i'll put this straight onto the Doctor's Christmas Shout list.
Enjoy,
Gem
Made these Wednesday for a mums and bubs playgroup, they worked out really well and tasted gorgeous thanks a lot <3
ReplyDeleteOh that's awesome Hayley! Well done - so stoked you tried them :)
ReplyDelete