Preheat oven to 350F. Butter the bottom and sides
of a 8 inch metal baking pan. Put a long piece of
parchment paper in the bottom of the pan, letting
the parchment extend up two sides of the pan and
overhang slightly on both ends. (This will make it
easy to remove the bars from the pan after they
have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and
chocolate together. Stir until combined and very
smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs,
vanilla extract and red food coloring. Add
chocolate mixture and stir until smooth. Add flour
and salt and stir until just combined and no
streaks of dry ingredients remain.
Pour into prepared pan and spread into an even
layer.
To prepare cheesecake mixture, beat cream cheese,
sugar, egg and vanilla extract in a medium bowl
until smooth. Distribute the cheesecake mixture in 8
dollops over batter in the pan. Swirl in with a
knife or spatula.
Bake for 35-40 minutes, until brownies and
cheesecake are set. A knife inserted into the
cheesecake mixture should come out clean and the
edges will be lightly browned.
Let cool completely in pan on a cooling rack
before lifting out the parchment paper to remove
the brownies.
Originally Submitted
6/10/2011
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