Tuesday, July 16, 2013

Beautiful Red Velvet Cheesecake Brownies

Everything is better with ... Velvet.

Cupcakes usually are my specialty.
Especially my red velvet cupcakes.
I call these the Amanda Cupcake "Supergirl" Red Velvet Cupcakes.
Because a very Super kind of Girl made them ♥
And they are my signature flavor.

I'm so convinced that everything is better with Velvet that I jumped out of my comfortable cupcake zone to prove to you..that even...brownies...are better..paired with the inspiration of a red velvet cupcake.

Red Velvet Cheesecake Brownies
Inspired by Red Velvet Cupcakes ♥

When you try them you might ask yourself..
"This is beautiful..What is That..Red Velvet?"
(I added starry sprinkles because I add sprinkles to everything.  Life is a celebration).
At first, I wanted to add frosting.. but they are so good and so beautiful the way they are.

I used a toothpick to swirl the "cheesecake" batter in with the brownie batter. And you should know.. I doubled this recipe because I think a very thick fat brownie is way prettier than a thin one.   After I doubled the recipe I packed all of the batter  into one 8x8 Pyrex baking pan for a very thick (but soft) brownie..layered with swirls of cheesecake inside.

The Recipe
for your very own Red Velvet Cheesecake Brownies ♥
(I already doubled the recipe for your extra thick brownie pleasure).
Makes 16 Extra Fat Thick Red Velvet Brownies.

Ingredients Needed:

For The Brownie:
1 1/2 Cups All Purpose Flour
4 Large Eggs
1 Cup Unsalted Butter
2 Cups Fine Baking Sugar
4 Teaspoons Pure Vanilla Extract
2 Teaspoons Almond Extract
1/2 Cup Unsweetened Cocoa Powder
1/4 Teaspoon Salt
1 1/2 Teaspoons Apple Cider Vinegar
1-2 Tablespoons Americolor Super Red Color Gel Paste (You can find this at local cake decorating supply stores) -- The more red you add, the brighter the brownie will be!

For The Cheesecake Swirl:
16 oz Softened Cream Cheese
1/2 Cup Fine Baking Sugar
2 Egg Yolks
1 Teaspoon Pure Vanilla Extract

Method for the Brownies:
1.  Preheat your oven to 325 or 350.  Use nonstick spray or "Magic Release" to prepare your 8x8 baking pan.
2.  Beat your eggs in a small bowl.
3.  Melt 1 Cup of Unsalted Butter in the microwave.  Melt in short increments of 15-30 seconds to make sure you don't overheat or burn the butter.
4.  Pour the Melted Butter into a stand mixer bowl.
5.  Add the following and use whisk attachment to mix into to the melted butter:  2 Cups of Baking Sugar, 2 Teaspoons Almond Extract, 4 Teaspoons Vanilla Extract, 1/2 Cup Cocoa, 1/4 Teaspoon Salt, Americolor Gel Paste, and Apple Cider Vinegar.
6.  Fold in the eggs and whisk lightly, until just combined with batter.
7.  Using the paddle attachment, fold in the flour.
8.  Scrape bowl down in between to make sure all ingredients are evenly blended.
9.  Pour batter into your baking pan.  Brownies will look very thick.  Remember, this is what you want. No wimpy brownies ♥

Method for the Cheesecake Swirl:
1.  You can use any stand mixer or hand mixer to beat the cream cheese, sugar, egg yolk and vanilla until smooth and dreamy.  Tip: Make sure your cream cheese is at room temperature/softened or your cheesecake swirl will be lumpy instead of smooth and dreamy.

2.  Pour the cheesecake batter on top of your Brownie Batter in the pan. Use a toothpick, skewer, or a knife to glide the cheesecake through your thick red velvet brownie layers.

Your Cheesecake and Brownies are now BFFs. ♥They are ready to bake together at 325-350 for approximately 35-40 minutes depending on your oven.
  • If your brownies weren't this thick...you'd bake them for 25-30 minutes.
  • Every oven is unique, this recipe may take less or more time..
  • Keep a toothpick nearby, and when a toothpick inserted into the brownie comes out clean, the brownie is fully baked!

If you can't wait.. Eat your brownies right out of the pan. While warm. With Ice Cream.

If you are serving them.
Wait for the brownies to cool and cut into squares. ♥
The best time to sprinkle the brownies (like I did with sprinkles) is while they are still warm so that the sprinkles stick to the warm ooey gooey-ness.

Thank you Food Network..
I adapted this brownie recipe to be a little more cupcakey..than brownie-esque..because after all.. I am Amanda Cupcake ♥

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