For the red velvet batter:

1/2 cup unsalted butter
2 ounces bittersweet chocolate, coarsely chopped
1 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 teaspoons red food coloring
1/4 teaspoon salt
2/3 cup all-purpose flour

For the cheesecake swirl: 

8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1 large egg, lightly beaten
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line an 8-inch, metal baking pan with aluminum foil, overlapping to create an overhand on all four sides. Spray with non-stick cooking spray and set aside.

In a microwave-safe container, combine chocolate and butter. Melt for 1 minute in the microwave, stirring halfway through, until smooth. Set aside to cool slightly.

In a large bowl, whisk together sugar, eggs, vanilla extract, red food coloring, and salt. Add in the chocolate mixture and stir until smooth. Gently stir in the flour until no streaks remain.

Pour the batter into the baking pan, and prepare the cheesecake swirl.

Using an electric mixer, beat together cream cheese, sugar, egg, and vanilla until creamy and combined. Drop dollops of the mixture over the red velvet batter, and gently swirl with a butter knife.

Bake in preheated oven for 35-40 minutes, until golden around the edges, and just barely jiggly in the middle.

You're supposed to let these cool before cutting them, but I tried one warm because I'm rebellious like that. You should probably refrigerate these if you plan on keeping them around for awhile, due to the cheesecake swirl.


Printed from A Bitchin' Kitchen

Recipe adapted from Baking Bites