On the food blogosphere this recipe has been going around for quite some time, so I figured I should put it to the test!
A couple of tips:
- Line 8×8 pan with foil for easy clean up.
- Use margarine, instead of butter for the foil. (Margarine is easier to spread in the foil than butter.)
- I omitted the walnuts, simply because I didn’t have any and didn’t feel like buying some.
- I microwaved the butter in a safe proof bowl. It’s just faster.
Red Velvet Brownie Layer:
1 stick unsalted butter (melted in microwave)
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 tablespoon red food coloring
1 teaspoon vinegar
3/4 cup all-purpose flour
Cream Cheese Layer:
8 ounces cream cheese, softened/room temp
1/4 cup sugar
1/8 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Foil and grease (margarine is okay) an 8×8 baking pan, and set aside. Make sure to line the pan with foil!
Melt butter in microwave. Remove the butter to a large bowl. Add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing between additions. Whisk the eggs in a small bowl and stir in cocoa mix. Fold flour until lightly combined. Pour batter into baking pan, save 1/4 cup of the batter for the top.
Cream cheese layer:
Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. (Hand mixer recommended) Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes.
Remove to a cooling rack and allow them to cool completely before cutting. (At least 2 hours for cooling)
Original recipe found here: http://www.foodnetwork.com/recipes/sunny-anderson/red-velvet-swirl-brownies-recipe/index.html