June 19, 2012

Red Velvet Cheesecake Brownies

These brownies are addictive.  So addictive.  And, I must share the recipe for this with ya'll.  

See, I came up with these by combining a couple of recipes already here on the Mrs - my Red Velvet Cheesecake & my Fudge Ripple Cake, and then putting a brownie spin on it.  Did you get all that?

They are yummy & gooey - everything that a brownie should be.  But then, there is the twist of the red velvet & the added element of the cheesecake topping.  Decadent doesn't even seem like a strong enough word to describe it.  Out of this world good!

Red Velvet Cheesecake Brownies

  • 1 cup unsalted butter, softened
  • 1.5 cups white sugar
  • 1.5 cups brown sugar
  • 4 large eggs, room temperature
  • 2oz red food coloring
  • 4 teaspoons vanilla extract, divided
  • 2.5 cups self rising flour (or all purpose with 2 tsp baking powder & 1/2 tsp salt added)
  • 6 tablespoons cocoa
  • 1 8oz package cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon flour
  • 1 14oz can sweetened condensed milk
  • 1 large egg

Preheat your oven to 350 degrees.

In a large bowl using an electric mixer or stand mixer, beat together the 1 cup of butter & both white and brown sugars.  Beat in the eggs one at a time until smooth.  Stir in the food coloring & half the vanilla extract.  Gently fold in the flour & cocoa, being careful not to over mix.  I can't stress that enough - don't over mix!  The batter will be very thick.

Spray a 9x13 inch baker with non-stick cooking spray or Baker's Secret.  Pour in the brownie batter, scraping the sides of the bowl to get it all out.  

In a large bowl, beat together the cream cheese and 2 tablespoons of butter until smooth.  Mix in the flour, sweetened condensed milk, & the egg until well combined.  Spread the cream cheese mixture over the brownie batter.  Bake at 350 degrees for 45 minutes.


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