Wednesday, June 15, 2011

White Chocolate Red Velvet Cheesecake Brownies

Whooo! That's a mouthful!

Raise your hand if you've ate a slice of heaven aka Red Velvet cake?!
Not I.
Raise your hand if you've had the new ice cream by Ace of Cakes star Duff?!
Ok maybe not Duff himself but Blue Bunny sells it and I'm eating a bowl now.
Me!
Raise your hand if you love brownies?!
Me!
And last but not least, if you really raised your hand -- you rock!

I bake. A lot. Too much. Just kidding.

My latest thing .. These brownies.
Fair warning:
The pan will be gone in one day. Maybe one hour.
Don't share.



First, go here..
Read her post.
Make those brownies.
Omit dark chocolate.
Add about 3 Tablespoons of White Chocolate pudding mix to the egg mixture.
After you swirl in the cream cheese I poured white chocolate chips on it and baked accordingly.

Here's the recipe so you won't have to browse other sites.
Yes. I'm that nice in real life too :o)



Red Velvet Cheesecake Brownies
1/2 cup butter

2-oz dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp red food coloring

2/3 cup all purpose flour

1/4 tsp salt



8-oz cream cheese, room temperature

1/3 cup sugar
1 large egg

1/2 tsp vanilla extract



Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.

In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until 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 in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.

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.

Cool in the pan completely before slicing and serving, either at room temperature or chilled.

Brownies can be refrigerated, covered, for several days.


Makes 16 large brownies or 24 smaller brownies