red velvet cheesecake swirl brownies.

it’s valentine’s day week. i can already hear people around me dreading it.

the commercialized day of love.
another hallmark holiday.
because i’m single and everyone is in a relationship.
love sucks.

between you and me, valentine’s day is one of my favorite holidays. it’s a day for me to tell the people in my life that i love them everyday, even if i don’t show it or take it for granted. because it’s the people in my life that keep my fire going when i’m feeling burnt out.

to show my student staff some love, i thought i’d try my hand at something else red velvet. i’ve done the cupcakes and the cookies. this time, it’s brownies swired with cheesecake and studded with chocolate chips.

and, because i’m a sucker for quotes, i thought i’d share one of my favorites with them. and now, with you.

so, go and tell all those you love that you love them. because, you can.

red velvet cheesecake swirl brownies
barely adapted from food network

yield 8×8 baking pan

2 eggs
1 stick unsalted butter, melted
1 cup sugar
3/4 cup flour
1/8 teaspoon salt
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
about 1/2 cup semisweet chocolate chips

for cheesecake swirl
8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg

preheat oven to 350. prepare an 8×8 baking pan by spraying it with nonstick cooking spray.

in a small bowl, beat together 2 eggs. set aside. in a medium bowl, combine ingredients in this order: melted butter, 1 cup sugar, vanilla, cocoa powder, salt, food coloring, and vinegar. once those are combined, whisk in eggs. add flour and chocolate chips and stir until combined. do not overmix.

to prepare the cheesecake swirl, mix all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. beat well, for about one minute.

pour most of the brownie batter into the prepared baking pan, leaving  a few tablespoons remaining in the bowl. smooth evenly in the pan. plop tablespoons of the cheesecake mixture on top of the brownie batter. top the cheesecake dallops with the remaining brownie mixture. using the tip of a knife, swirl the cheesecake batter and the brownie batter together.

bake for 28 minutes or until a toothpick inserted comes out clean. move to a wire rack to cool completely before cutting into squares and serving. yum!


5 thoughts on “red velvet cheesecake swirl brownies.

    • hi kathy! sorry about that. i added it into the recipe. it is 3/4 cup flour. i hope i was able to tell you this before you made them. thanks for catching that.

      🙂 g-rae

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