Saturday, February 7, 2015

Red Velvet Cream Cheese Brownies ~ A Valentine Treat

Nothing says love quite like baked goods, and your loved one is sure to enjoy this silky indulgence.

Julian's Valentine Treat
There's something about chocolate masquerading as red velvet that is irresistible on its own, but when the sweet creamy cheese layer is added, even the pastry chef from New York City's famous Waldorf-Astoria Hotel was spell bound.

The recipe is quick and easy to prepare and you likely have all of the ingredients in the house already. I only had to pick up the cream cheese. You might find the addition of the vinegar odd, but it was common in early baking as the reaction of acidic vinegar tends to better reveal the red in cocoa and keeps the cake moist.

Julian's Red Velvet Brownies Ready for Serving
So here's my wish that cupid returns when you and your loved one dine on this special dessert!


Red Velvet:
1 8 Tablespoons unsalted butter, (1 stick) melted
Two Batters
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon (approx) red food coloring
1 teaspoon apple cider vinegar
2 eggs
3/4 cup all purpose flour

Cream Cheese:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray or butter an 8 x 8 inch cake pan.

Brownie layer: Add melted butter to a large bowl and one by one, stir in sugar, vanilla, cocoa powder, salt, food coloring, and vinegar. In a small dish, beat the egg lightly with a fork. Whisk the eggs into the cocoa mix. Stir in the flour until combined. Reserve 1/3 cup of the batter and pour the remainder into the prepared baking pan.

Cream cheese layer: Using an electric mixer, blend together cream cheese, sugar, egg, and vanilla in a medium bowl. (Can be done by hand if you don't have a mixer.) Spread the cream cheese on top of the brownie batter in the pan. Pour the reserved cocoa batter over the cream cheese layer. Using the tip of a knife, swirl through the cream cheese mixture to create a swirl pattern. As it was Valentine's day, I made a little heart at the end. Bake for 30 minutes. Remove and allow to cool completely before cutting.

Baked and Cooling
Although one batch is likely to guarantee none are left, if you do wish to store them, put in an air-tight container or cover with plastic wrap and refrigerate. The recipe doubles without a problem.

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