Red velvet cheesecake brownies

This one will definetely become a favorite classic

Ret velvet cheesecake brownies recipe συνταγή cool artisan Γαβριηλ  Νικολαιδης

Ingredients
For the red velvet brownies:
8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
1/8 teaspoon salt
1/2 teaspoon white vinegar
2 eggs
3/4 cup all-purpose flour

For the cheesecake filling:
1 package cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg yolk

 

Ret velvet cheesecake brownies recipe συνταγή cool artisan Γαβριηλ  Νικολαιδης

Directions

Preheat the oven to 180C.

Line an 8×8-inch baking pan with parchment paper and grease it with butter.

In a large bowl, comine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.

Whisk together the eggs in a small bowl, and then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter for the topping.

In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.

Bake the brownies for 30 minutes at180C. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

SERVE WITH LOVE

 

4 Comments on Red velvet cheesecake brownies

  1. Sophie
    Wednesday March 19th, 2014 at 07:48 PM (5 years ago)

    Μέχρι τώρα χρησιμοποιούσα υγρό χρώμα ζαχαροπλαστικής. Αν το βάλω θα έχει διαφορά το αποτέλεσμα;

    Reply
    • Gabriel Nikolaidis
      Wednesday March 19th, 2014 at 07:52 PM (5 years ago)

      To υγρό χρώμα λειτουργεί καλύτερα σε icing, όπως για παραδειγμα με τυρί κρέμα για cupcakes. Όταν το βάλεις σε ζύμη και το ψήσεις δεν θα σου δώσει τόσο έντονο χρώμα και ίσως να εξαφανιστεί εντελώς. Για το λόγο αυτό είναι καλύτερο να χρησιμοποιείς πάστα!

      Reply

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