Red Velvet Cheesecake Brownies


  1. 1 cup unsalted butter 2 sticks
  2. 4 oz. ghirardelli semi-sweet chocolate
  3. 2 cups sugar
  4. 4 large eggs
  5. 2 tsp. McCormick real vanilla extract
  6. 1 oz. bottle McCormick liquid red food coloring
  7. 1 1/3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  8. 1/2 tsp. salt

  1. 2 8-oz. pkgs. cream cheese softened
  2. 2 large eggs
  3. 1 1/2 cups sugar
  4. 1 tsp. McCormick’s real vanilla extract


  1. Preheat oven to 350°.
  2. Spray a 10x15” baking dish very generously with Baker’s Joy cooking spray. Set aside.
  3. Melt butter and chocolate in small saucepan over low heat on you stove.
  4. Set aside to cool for a few minutes.
  5. In a large bowl, whisk together sugar, eggs, vanilla extract, salt, and red food coloring.
  6. Add chocolate mixture and stir until smooth.
  7. Add flour and stir just until combined.
  8. Do not use a mixer to add in the flour or brownies can become tough.
  9. Pour into prepared pan and spread evenly.
  10. Dollop cheesecake mixture over top of the red velvet layer.
  11. Swirl both layers with a knife.
  12. Bake for 35-40 minutes, until brownies and cheesecake are set.
  13. (After 15 minutes tent brownies with foil so cream cheese doesn’t brown too much).
  14. To test for doneness, insert a toothpick into the center of the pan and see if it comes out clean.
  15. Remove brownies from oven.
  16. Let brownies cool completely in pan on a cooling rack before cutting into squares.


  1. Beat cream cheese, sugar, eggs and vanilla extract in a medium bowl until smooth.
  2. Spread the cream cheese mixture over top of the brownie layer.
  3. Swirl the two layers together gently with a knife or spatula.

For more detail cantstayoutofthekitchen

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