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 www.foodgawker.com
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.

http://sweetpeaskitchen.com/2011/02/red-velvet-cheesecake-brownies/

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. 

Enjoy!
:)