I don't know what it is about the red color, but it just makes everything taste better. After all, a red velvet cake is nothing but a chocolate buttermilk cake that's blushing a deep red scarlet color. But I swear the color makes it taste different somehow.
These brownies were incredibly easy to put together and I loved that they were topped with a lovely layer of cream cheese. Cream cheese just adds another layer of richness. This addition isn't necessary in my opinion because the brownies themselves are so yummy, but I think it lends another flavor that complements the chocolate perfectly.
Look how moist those babies are...
Just a word of warning....you may need to wear your stretchy pants the day after you make these because I can promise you you're going to both lick the bowl clean and then turn around and eat three (or five) of these delicious bars :)
Those brownies may or may not be missing
because I ate them...only for photographic
purposes though :)
Red Velvet Cheesecake Brownies Adapted from Sweet Peas Kitchen
1/2 C unsalted butter
2 oz dark chocolate, coarsely chopped
1 C sugar
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 C all purpose flour
1/4 tsp salt
8 oz cream cheese, room temp
1/3 C sugar
1/2 tsp vanilla
Preheat oven to 350 degrees. Prepare 8 inch square pan by greasing it and then lining the bottom with parchment paper.
In small heat proof bowl microwave butter and chocolate until melted together. Stir to combine and set aside to cool.
In separate small bowl whisk together sugar, eggs, vanilla and red food color. Add in chocolate mixture and stir until smooth.
Add flour and salt and stir until just fully incorporated. Pour into prepared pan.
For cheesecake topping, beat cream cheese, sugar egg and vanilla together until smooth. Drop large dollops of cream cheese mixture over brownies mixture. Use knife to make swirl pattern.
Bake 35-40 minutes or until brownies are set and knife inserted comes out clean. Let cool completely before removing from pan.
Stack em up!