I know red velvet isn’t very holiday-ish but it’s red! And red & green mean holidays!
I’m not a huge red velvet fan but I couldn’t resist this recipe. It’s pretty much a red velvet brownie with a cheesecake layer on top. Yeah, it’s good. My husband came home while they were baking, peeked in the oven, and said – and I quote – “Eww, what is that?” But guess what!
We got down to the last brownie and he asked if I wanted to split it. When I said no, he said “Good, I wanted it all to myself!”
They’re rich and delicious and you can definitely tell that they are red velvet and not just a regular brownie. The cheesecake layer is what makes them, though. It’s sweet but not overly sweet like a frosting. The two go perfectly together!
Two years ago: Pumpkin and Peanut Butter Doggy Treats
- Heat oven to 350F. Line an 8—8 baking pan with parchment paper (or butter it generously).
- Melt the butter; add sugar, vanilla, cocoa powder, salt, red food coloring, and vinegar - stir to combine everything. In a separate bowl, whisk the eggs; add eggs to the butter mixture slowly, whisking constantly.
- Fold the flour into the mixture, being careful not to overmix. Reserve ¼ cup of batter for the top and set aside. Pour the remaining batter into the prepared baking pan.
- For the cream cheese:
- Using a stand mixer or hand mixer, beat cream cheese until soft. Add sugar, egg, and vanilla; beat until combined. Spread the cream cheese mixture over the brownie batter in baking pan.
- Dollop remaining brownie batter over the cream cheese layer. Drag a toothpick or knife through the batter to create swirls.
- Bake brownies for 25 - 30 minutes, or until the cream cheese is set. Remove to a cooling rack and allow to cool completely before cutting.