Finally a blog post! I have been severely busy in the past months with vacation, packing and moving, and my Master’s program. I am beginning to feel rusty in baking :(. Despite the amount of work that is looming over me, I decided it was time to pick up my whisk instead of clicking my mouse modelling a femur.
I always wondered what the hype around red velvet cake was…I thought it was just cake with red food colouring. It’s actually chocolate cake with a lot of red food colouring! The addition of chocolate makes all the difference. The flavour of the cream cheese mixture balances the chocolate cake perfectly. Perfect snack for my these stress-filled days. The beautiful red colour also makes it extra appetizing.
I’ve looked through many recipes, but this recipe looked the best because it uses real chocolate instead of cocao powder. It’s also simple and easy to make. Just make sure you cut the brownies once it has completely cooled (I cooled mine overnight and in the fridge) or your brownies will become squished looking!
Red Velvet Cheesecake Brownie (Recipe from Sweet Pea’s Kitchen)
1/2 cup unsalted butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
- Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
- In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. 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. 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.