Friday, 30 November 2012

Red Velvet Cheesecake Brownies

These are perfect for Christmas or Valentines. 
They are an intense red, they look fab and taste good too.
Except I couldn't wait until one of the holidays to bake them.  I had to try the recipe now.

I found the recipe one day when I was browsing through
deciding on what to bake.  I needed inspiration and Food Gawker is one place to get it.

Did I tell you I love blogs?  Books?  Magazines?  I love them all.   :)
What books do you like to read?  What are your favourite magazines to browse through and read?
How about blogs?

The original recipe is found below.

The brownies got great reviews.  My co-workers loved the look and the taste.
They were fighting on getting a piece.
You won't regret baking these treats.

Red Velvet Cheesecake Brownies

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 eggs, large
1 tsp pure vanilla extract
1  1/2 tsp red food colouring
2/3 cup all-purpose flour

*Preheat oven to 350F.
*Butter the bottom and sides of a metal or glass baking pan, 8-inch.  (I use glass 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 on both ends. (this will make it easier to remove the brownies after they have baked).  Butter the parchment paper.
(I used a glass pan and buttered the bottom and sides.  However, I did not use the parchment paper and I found removing the bars once cut was okay.  You do what you think is best).
*In a heatproof bowl, melt butter and chocolate together. Stir until combined and smooth.
Set aside to cool.
*In a large bowl, whisk together sugar, eggs, vanilla and red food colouring.
*Add chocolate mixture and stir until smooth.
*Add flour and stir until just combined and no streaks of dry ingredients remain.
*Pour into the prepared pan and spread to make an even layer.

Cheesecake Topping:   8-oz cream cheese, room temperature
                                    1/3 cup sugar
                                    1 egg, large
                                    1/2 tsp pure vanilla extract

*In a medium-bowl, beat cream cheese, sugar, egg and vanilla until smooth.
*Distribute the cheesecake mixture in 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 in should come out clean and the edges will be lightly browned.
*Let cool completely in pan on a cooling-rack before lifting out of the parchment paper to remove the brownies.

***Please Note:   I use Salted Butter, and then omit the salt asked in recipes.
You should do what you feel is best. 


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