Friday, February 24, 2012

Red Velvet Cheesecake Brownies

Red Velvet Cake is a winner, no matter what the occasion. And this recipe combining the fudginess of brownies with the red velvet? Oh my.....

1 box Brownie mix (NOT the family size)
1-1/2 tsp. red food coloring

8 oz. cream cheese at room temperature
1/3 cup sugar
1 large egg
1/2 tsp. vanilla

Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with aluminum foil and lightly grease.*

Prepare the brownie batter as directed on the box, using the recipe for the cake-like brownies (adding an extra egg). Stir in the red food coloring. Pour into prepared pan and spread into an even layer.

Prepare cheesecake mixture: In a medium bowl, beat cream cheese, sugar, egg and vanilla until smooth. Drop by spoonfuls onto brownie batter; gently swirl two batters with a butter knife. 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.)

Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days.

* I use baking spray, and it works very well.

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