Red Velvet Cheesecake Brownies ..

Let's face it -- a good portion of us are obsessed with Pinterest. There are different kinds of us so-called "pinners". We've got those who only browse. (It's about time you learned how it all works though, kids.) The only-on-occasion pinners. (It's okay, we're all obsessed, we won't judge you if you pin something more than once a week .. pin away.) The I-pin-everything-in-sight pinners. (I may or may not fall into this category .. ha!) And the I-pin-everything-in-sight, but I'll-never-once-make-or-use-anything-I-pin pinners. Whichever you are, it is no care of mine. Enjoy the site as you please! (Anyone needing an invite, feel free to let me know!)

I made these Red Velvet Cheesecake Brownies recently.

Red Velvet Cheesecake Brownies
1 cup unsalted butter
4 ounces dark chocolate, coarsely chopped
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 1/3 cups all purpose flour
1/2 teaspoon salt
2 – 8 ounce blocks cream cheese, room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350F.
Line a 9 by 13 inch baking pan with aluminum foil and lightly grease.

The chopped chocolate is by far, what makes this recipe.

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 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 until smooth.

(At this time, if you'd also be a doll and run out and buy me a Kitchenaid mixer, I'd be thrilled.)

Drop cheesecake mixture in dollops onto prepared brownie batter.

Gently swirl the 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.

I, personally, REALLY enjoyed them chilled. I also cut them into very small pieces, as they are extremely rich. (And so incredibly scrumptious!)

I'm on the hunt for a Red Velvet Cheesecake recipe, resembling the absolutely ridiculous goodness from The Cheesecake Factory. I've found plenty of recipes, but none use chopped chocolate, they all use cocoa powder. If you happen upon one, please, please let me know!

Thanks a million and enjoy these heavenly little treats!