Red Velvet Cheesecake Brownie Recipe….. Scrumptious

So thanks to inspiration by Deanna’s post about Dairy month, I decided to try and incorporate dairy into at least 2 out of my 3 main meals of the day. I’ve been extremely pleased with the outcome. Today I was inspired by combining my two favorite things: cheesecake, and red velvet cake. Who doesn’t love cream cheese???  For all of you red velvet lovers like me, these red velvet cheesecake brownies are AWESOME. Actually, beyond awesome. Even though my baking skills don’t quite match up with our sister Kayla Dinkel, who is a bakery science major. I still think I did a pretty decent job at these, and I hope you all indulge yourselves with this delicious treat. I’ll warn you ahead of time, they are super rich and delicious 🙂

What you need :

Red Velvet Brownie:

  • ½ cup butter (I used unsalted)
  • 2-oz Dark Chocolate (you can chop it, or buy the kind that is already in small pieces)
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp red food coloring
  • 2/3 cup all purpose flour (Most of you, unlike myself, realize that there is NO SUCH thing as 2/3 measuring cup J)
  • ¼ tsp of salt

Cheesecake Topping:

  • 8-oz cream cheese (IMPORTANT: it needs to be room temperature when you make the topping, it will make your life so much easier)
  • 1/3 cup of sugar
  • 1 Large egg
  • ½ tsp vanilla extract

Directions:

Preheat oven to 350F. Butter down the bottom and sides of a metal 8×8 baking pan.

In a small bowl (Make sure it is heat proof!), melt the butter and chocolate. I used the microwave in 30 second intervals, but you can use a double boiler if you want. If you don’t know what a double boiler is, then you probably don’t need to use this method, just saying.  Let cool for a few minutes.

Combine the sugar, eggs, vanilla extract, and red food coloring in a large bowl. Add the chocolate mixture, and combine thoroughly. Add the flour and salt last, and mix until you don’t see any white streaks and it is all combined.
Pour into your buttered pan.
To make the cheesecake mixture, beat the cream cheese, sugar, egg, and vanilla extract until smooth (it’s ok if you don’t have a mixer, you can still do this by hand). Dollop the mixture over the batter in the pan. Swirl the cheesecake mix into the batter using a knife. 
Bake for 35ish minutes, or until the cheesecake and batter are set and knife inserted comes out clean. The edges should be lightly browned.
Let cool. EAT.
Hope you enjoy!

With love and sisterhood,

Brandy

By Brandy Cleveland


 

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2 Comments

Filed under Agriculture, Dairy, food, Kansas State University, Recipes

2 responses to “Red Velvet Cheesecake Brownie Recipe….. Scrumptious

  1. This looks like a very tasty recipe. Thanks for sharing, I really enjoyed reading today’s post.

    I love sharing recipes also. I believe everyone can enjoy them. Also you can get our recipes on Twitter

    Try This Pasta Dinner Recipe

  2. Kayla Dinkel

    They look amazing!!! You just inspired me to get in my kitchen to start baking outside of work!

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