Red Velvet Cheesecake Brownies

from The Bitchin' Kitchen

Makes 8x8 inch pan of brownies (16 brownies)

Prep time: 10-15 minutes

Cook time: 30-40 minutes

Cost: $3.10 or about $.20/brownie

butter: .60, chocolate.50, sugar: .16, eggs: .10, food coloring: .50. flour .10, cream cheese: 1.00, sugar: .04, egg: .10


1/2 C butter

2 oz dark chocolate (I used 60% Ghiradelli chips)

1 C sugar

2 large eggs

1 tsp vanilla

2 tsp red food coloring

2/3 C flour

1/4 tsp salt


For cheesecake top:

8 oz cream cheese, room temp

1/3 C sugar

1 egg

1/2 tsp vanilla


Preheat oven to 350. Line a baking pan with aluminum foil and grease the foil. (Note: I did this, though I don't usually line my brownie pans. It was kind of a pain to do since I am intensely lazy, but it really was nice when they were done and cool and I could just pull those brownies right out of the pan. However, if you just want to grease your pan, I think that would work too.)


Combine butter and dark chocolate in microwavable dish and microwave in 20 second intervals, mixing in between until all is melted and smooth. Let it sit while you prepare the rest. 


In large bowl, beat together sugar, eggs, vanilla, and food coloring. Still beating, add chocolate/butter mixture. Add flour and salt. Don't overbeat the flour, okay. Just mix it until it's mixed in. 


Spread this onto your pan. Then make the cheesecake part. 


Beat together cream cheese and sugar. Add egg. Add vanilla. Beat until well combined. (Note: I did not use all my cheese cake batter--only about 2/3 of it. However, I could have for a thicker cheesecake part and would not have regretted it. If, however, you want less cheesecake than brownie, halve this part of the recipe or use whatever leftovers you've got as mini-cheesecakes in ramekins or muffin tins. I swirled a drop of food coloring in and got 2 pink swirly mini-cheesecakes. Bake these until 160 degrees in the middle.) 


Once your cheesecake is ready, plop it onto your brownie batter (mine was a little runny since I softened my cream cheese too much, but it worked anyway). Then take a knife and use it to swirl the cheesecake into the brownie. Stick the knife deep into the brownie batter so that you get a good swirl. 


Bake for 30-40 minutes or until you can stick a knife into it and have it come out without brownie batter. 


Cool before serving (warm cheesecake just isn't my thing). 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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