Red Velvet Cheesecake Brownies - Grant Wilson
9x13 pan
INGREDIENTS
For the Cake
Some Butter for the pan and parchment paper
1 Cup Butter
1 Cup Semi-Sweet Chocolate Chips
2 Cups Sugar
4 Large Eggs
2 tsp Vanilla Extract
3 tsp Red Food Coloring (Optional. This adds nothing but color.Feel free to replace with water.)
1 1/3 Cup Flour
1/2 tsp Salt
For the Cheesecake Topping
2 8oz pkgs Cream Cheese
2/3 Cup sugar
2 Large Eggs
1 tsp Vanilla Extract
METHOD
Make the Cake
1. Preheat the oven to 350F.
2. Butter bottom and sides of a 9x13 pan.
3. Lay some parchment paper in the pan.
4. Butter the top of the parchment paper.
5. Melt 1 Cup Butter and chocolate chips together in a small pan on medium low to low heat, mixing all the while.
6. In a large bowl, whisk together Sugar, Eggs, Vanilla, and Food Coloring (or water).
7. Add the chocolate mixture to the Egg mixture in the large bowl.
8. Stir until smooth.
9. Add Flour and Salt and mix until there are no more streaks of flour.
10. Pour mixture into the baking pan with the parchment paper in it.
Make the Cheesecake Topping
1. Place the Cream Cheese Sugar, Egg, and Vanilla in a large bowl.
2. Beat the mixture until smooth.
3. Distribute the cheesecake mix in 8 equal-sized dollops over the raw batter in the pan.
4. Use the edge of a butter knife to gently and lightly swirl the cheesecake mix with the brownie mix. DO NOT OVERDO IT. They shouldn't be mixed together thoroughly.
Bake
1. Bake in the oven for 40-45 minutes or until a toothpick can be inserted and removed clean from the middle of the brownies.
VARIATION
These brownie are awesome on their own without the cheese cake topping. Simply make the brownie part without making or adding the cheesecake topping.