Preheat oven to 350F. Butter the bottom and sides of an 8 inch
metal baking pan. put a long piece of parchment paper in the
bottom of the pan, letting it extend up two sides and overhang
slightly on both ends. (This will make it easier to remove the
brownies from the pan after baking.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together.
Stir until combined and very 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 stir until smooth.
Add flour and salt and stir until just combined and no streaks of
dry ingredients remain.
To prepare cheesecake mixture, beat cream cheese, sugar, egg, and
vanilla extract in a medium bowl until smooth. Distribute the
cheesecake mixture in 8 dollops over the batter in the pan. Swirl
with a knife or spatula.
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.
Let cool completely in pan before lifting out the parchment paper to
remove brownies. Cute into 2 inch squares and enjoy!
Originally Submitted
12/10/2011
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You can add this Red Velvet Cheescake Swirl Brownies recipe to your own private DesktopCookbook.
