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Red Velvet Brownies
These Red Velvet Brownies are fudgy, moist, and completely homemade. They satisfy any sweet tooth and are perfect year-round.
Course
Dessert
Cuisine
American
Keyword
brownies, Christmas, cream cheese, red velvet, Valentines
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Cool Time
2
hours
hours
30
minutes
minutes
Total Time
3
hours
hours
20
minutes
minutes
Servings
16
people
Calories
163
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$8.67
Equipment
8x8-inch baking pan
Microwave safe-bowl
mixing spoon
mixing bowls
handheld mixer
measuring cups and spoons
wire rack
wire whisk
Ingredients
BROWNIES:
½
cup
1 stick unsalted butter, melted and cooled plus more for coating pan
1
cup
granulated sugar
1
teaspoon
vanilla extract
¼
cup
unsweetened cocoa powder
⅛
teaspoon
salt
1
Tablespoon
liquid red food coloring
1
teaspoon
distilled white vinegar
2
large eggs
room temperature
¾
cup
all-purpose flour
CREAM CHEESE LAYER:
8
oz
block cream cheese
softened
¼
cup
granulated sugar
1
large egg
room temperature
¼
teaspoon
vanilla extract
US Customary
-
Metric
Instructions
PREP OVEN AND PAN:
Move oven rack to the middle position and preheat oven to 350 degrees F.
Line a square 8x8-inch baking pan with foil, leaving extra on the sides to lift the brownies out, then coat with butter.
MAKE BROWNIE BATTER:
In a microwave-safe bowl or cup, heat ½ cup butter until melted, and allow to cool.
Add butter to a large mixing bowl.
Beat in sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar until well combined.
In a small bowl, whisk eggs.
Add eggs to the brownie mixture and stir until well combined.
Gradually add flour until just combined.
Reserve ¼ cup of batter and pour the remaining batter into the prepared baking pan.
MAKE CHEESECAKE BATTER:
In a medium bowl, beat cream cheese and sugar together until fluffy.
Add egg and vanilla and beat until smooth.
ASSEMBLE:
Spread the cream cheese layer on top of the brownie batter.
Spoon the remaining brownie batter using a tablespoon, do not spread.
Using a knife, swirl the cream cheese layer into the brownie batter, creating a swirl pattern.
BAKE AND COOL:
Bake for 25-30 minutes or until a toothpick comes out clean.
Remove from oven and cool on a wire rack for 90 minutes.
FINISH AND SERVE:
Cut and serve the brownies.
Nutrition
Serving:
1
brownie
|
Calories:
163
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
48
mg
|
Sodium:
131
mg
|
Potassium:
80
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
229
IU
|
Calcium:
59
mg
|
Iron:
1
mg