Today is my baby girl's birthday! We are driving to Atlanta to spend the night with her and her husband. I'm taking Red Velvet Cheesecake Brownies and a candle to celebrate this special day! The recipe is from: http://www.yummly.com
Ingredients:
1/2 C butter
2 ozs dark chocolate (coarsely chopped)
1 C sugar
2 large eggs
1 t vanilla extract
1 1/2 t red food coloring
2/3 C all-purpose flour
1/4 t salt
8 ozs cream cheese (room temperature)
1 large eggs
1/3 C sugar
1/2 t vanilla extract
Directions:
Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
Using all but last 4 ingredients: In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until 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 in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Last 4 ingredients: Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
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. Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Note: I tasted the brownie batter and it didn't really taste chocolaty, so I added about 1/2 C of semi-sweet chocolate chips to the top of the batter before adding the cheesecake batter. I think it will taste great, but I can't report on it yet, because I'm being good and not cutting into the brownies before the candle gets blown out.
Ingredients:
1/2 C butter
2 ozs dark chocolate (coarsely chopped)
1 C sugar
2 large eggs
1 t vanilla extract
1 1/2 t red food coloring
2/3 C all-purpose flour
1/4 t salt
8 ozs cream cheese (room temperature)
1 large eggs
1/3 C sugar
1/2 t vanilla extract
Directions:
Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
Using all but last 4 ingredients: In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until 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 in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Last 4 ingredients: Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
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. Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Note: I tasted the brownie batter and it didn't really taste chocolaty, so I added about 1/2 C of semi-sweet chocolate chips to the top of the batter before adding the cheesecake batter. I think it will taste great, but I can't report on it yet, because I'm being good and not cutting into the brownies before the candle gets blown out.
No comments:
Post a Comment