Red Velvet Cheesecake Brownies- Made Two Ways

Red Velvet Cheesecake Brownies- Made Two Ways: Savory Sweet and Satisfyinga

I love anything involving cheesecake and these brownies are no exception. A delicious cheesecake mixture swirled into delicious red velvet brownies. Not only are they irresistible, but they look pretty with the red color and cheesecake swirl. Plus you can make cute individual brownies or a pan of brownies with the same recipe.

Red Velvet Cheesecake Brownies- Made Two Ways: Savory Sweet and Satisfyinga

Red Velvet Cheesecake Brownies
Ingredients:

Brownies
8 tablespoons unsalted butter, melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 tablespoons red food coloring
1/2 teaspoon white vinegar
2 eggs, lightly whisked
3/4 cup all purpose flour

Cheesecake Filling
8 ounces reduced fat cream cheese, room temperature
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg yolk

Directions:
Preheat oven to 350ยบ F. Grease and flour a mini muffin pan well or grease and flour a 8x8 baking dish well, depending on how you want to make them.

Brownies
In a large bowl stir together the melted butter, sugar, cocoa powder, vanilla extract and food coloring, until combined. Stir in the vinegar. Add in the eggs and stir just until combined. Fold in the flour just until combined and set the brownie mixture aside.

Cheesecake Filling
In the bowl of a stand mixture with the paddle attachment or with a large bowl and hand mixer, beat the cream cheese, sugar, vanilla and egg yolk until combined.

Baking In A Mini Muffin Pan
Grease and flour a mini muffin pan well.

Scoop a slightly rounded 1/2 tablespoon batter into each each spot of the mini muffin pan. Scoop a slightly rounded 1 teaspoon of the cheesecake mixture and place on top of the brownie batter.  Top the cheesecake mixture with a slightly rounded 1 teaspoon of the remaining brownie batter, using all of the batter. Use a toothpick and swirl the brownie batter and cheesecake mixture together.

Bake for 12 minutes or until an inserted toothpick comes out with just an few crumbs and the cheesecake mixture is fully baked. Let the brownies cool for 5 minutes and then remove to a wire rack to cool completely.

Baking In An 8x8 Baking Dish
Remove 1/4 cup of the brownie batter and pour the rest into the prepared 8x8 baking dish, spreading into an even layer. Carefully place scoops of the cream cheese on top of the brownie batter and spread into an even layer. Top the cream cheese layer with small scoops of the reserved brownie batter. Use a toothpick and swirl the cream cheese and brownie batter together.

Bake for 30 minutes or until an inserted toothpick comes out with just an few crumbs and the cheesecake mixture is fully baked. Let cool completely before lifting out of the pan and cutting.

Enjoy!!!
*Adapted from Just a Taste.

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