Like I previously said, I’m not a huge fan of this holiday. Though my husband did get me some nice gifts, so I guess I can’t complain! But I will take any excuse to bake something! Due to my lack of planning, I needed a sweet treat for Valentine’s Day that was fast and easy, and that I already had all the ingredients for. Red velvet is so traditional, and though I’m not a big fan of it, I decided to give it another try. I’m determined to like red velvet!! It’s so pretty and everyone else loves it… I just want to fit in! Hehe.These red velvet brownies are amazing. Red velvet fan or not, I love these. The dark chocolate adds a delicious hint of chocolate flavor, and the cheesecake layer is the perfect compliment to the red velvet brownie. Who knows, maybe I’m becoming a red velvet fan after all! If you need a quick and easy last minute treat for Valentine’s Day, give these a try! Your loved ones will surely love them, and love you for making them, too!Red Velvet Cheesecake Brownies
Yield: 9 to 16 brownies
Red velvet layer:
½ cup butter
2 ounces dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1½ teaspoons red food coloring
⅔ cup all purpose flour
¼ teaspoon salt
8 ounces cream cheese, room temperature
⅓ cup sugar
1 large egg
½ teaspoon vanilla extract
Preheat oven to 350 degrees F. Line an 8×8-inch square baking dish with foil, leaving a little overhanging on each side to create a sling; coat foil with cooking spray.
To make the red velvet layer: In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and 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 whisk until smooth. Add flour and salt; with a rubber spatula, stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.
To make the cheesecake layer: In a medium mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla extract and beat until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Gently swirl with a knife.
Bake for 35-40 minutes, until brownies and cheesecake are set; the edges will be lightly browned. Let cool to room temperature in pan on a cooling rack then transfer to the refrigerator to chill completely. Use the foil to remove the brownies then slice into squares.