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Red Velvet Brownies with Cream Cheese Frosting Recipe:Cream Cheese

Red velvet brownies with cream cheese topping.

1 teaspoon butter

Red Velvet Layer:

1 cup white sugar

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 cup cocoa powder

1 pinch salt

1 tablespoon red food coloring

1 teaspoon cider vinegar

2 eggs, lightly beaten

3/4 cup all-purpose flour

Cream Cheese Layer:

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 egg

1/2 teaspoon vanilla extract

Directions

① Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 baking dish with 1 teaspoon butter.
② Whisk 1 cup sugar and melted butter together in a bowl. Add vanilla, cocoa powder, salt, food coloring, vinegar, and eggs to sugar mixture, blending well after each addition.
③ Stir flour into sugar mixture until batter is just combined. Pour batter into prepared baking dish, reserving 1/3 cup batter for cream cheese layer.
④ Blend cream cheese, 1/4 cup sugar, egg, and vanilla extract together in a bowl. Spread cream cheese mixture over brownie batter in the prepared baking dish. Pour reserved 1/3 cup brownie batter in 2 rows over cream cheese layer. Pull a knife through the batter rows into cream cheese layer to form swirls.
⑤ Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool completely before slicing.

Nutrition Facts

Per Serving: 358calories;21.4g fat;37.9g carbohydrates;5.6g protein;118mg cholesterol;102mg sodium.

Comments

  • Posted: 08/14/2019 10:00

    Jayden

    First of all, these brownies are more like a red velvet/cheesecake swirl brownie than a brownie with cream cheese FROSTING. Anyway, I think they're pretty good, but they aren't perfect. They were done at 30 minutes, and they make a lovely presentation. The cheesecake-style topping is also delicious, and I love the suggestion to reserve a bit of the red velvet batter to make swirling a little bit easier and more successful. However, I think the red velvet layer could use a bit of work...the texture came out a bit \"gummy\" to me, and I think it could use a little more flavor as well. Otherwise, it's a pretty good recipe...thanks!

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