Christmas Red Velvet Cheesecake Brownies

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For red velvet brownies:
  1. ½ cup unsalted butter, room temperature
  2. 1 cups granulated sugar
  3. 2 eggs
  4. 1¼ cups flour
  5. Pinch of salt
  6. ¼ cup unsweetened cocoa powder
  7. 2 teaspoon s vanilla extract
  8. 2 tablespoons liquid or gel red food coloring
  9. ½ teaspoon white vinegar
For cheesecake filling:
  1. 8 ounces cream cheese, softened
  2. 1 cup powdered sugar
  3. 1 teaspoon vanilla extract
  4. 1 cup heavy cream
  5. 4 ounce white chocolate

For decoration:
Red and green food color, optional


To make red velvet brownies:
  1. Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside
  2. In a large bowl, combine the melted butter with granulated sugar, cocoa powder, vanilla, red food coloring and salt, stirring to combine then stir in the white vinegar
  3. In a small bowl, whisk together the eggs and then stir them into the red velvet brownie batter
  4. Fold in the flour, just until combined then pour the batter into prepared baking pan
  5. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean
  6. Allow the brownie to cool completely

To make cheesecake filling:
  1. Melt white chocolate and set aside to cool
  2. In medium bowl, mix cream cheese and powdered sugar until smooth
  3. In separate bowl, mix heavy cream until soft peaks form add vanilla extract and continue mixing stiff peaks form
  4. Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
  5. Add melted white chocolate and mix on low speed to combine
  6. Spread the cheesecake filling over the brownie
  7. Reserve about 4 tablespoons of the cheesecake filling for the topping

To make swirl:
  1. Mix red food color with 2 tablespoon cheesecake filling, set aside
  2. Mix green food color with 2 tablespoon cheesecake filling, set aside
  3. Spoon the red cheesecake filling onto the cheesecake in thin rows then do the same with green
  4. Glide a knife through the layers creating a swirl pattern
  5. Chill in the refrigerate for at least 1 hours before serve

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