Red Velvet Cheesecake Swirl Brownies

Dah lama teringin nak buat brownies ni, tapi malas. The usual reason.. hehe. Tapi memandangkan kita orang nak balik Terengganu for holiday, maka aku terpaksa la menghabiskan stock butter and cream cheese yang banyak dalam peti tu.

Aku risau jugak bila bake brownies ni, takut tak sedap. But alhamdulillah, it turned out perfect. The taste memang fabulous. Iman and Iffah suka sangat2 the brownies. Kebetulan semalam, shariff and raina pun ada kat rumah, kejap je brownies aku habis 1/4 tray. I had to keep some untuk kelas tafsir last nite.

Red Velvet Cheesecake Swirl Brownies

Sally's Baking Addiction

Ingredients: 

RED VELVET BROWNIES 

4 large eggs 

1 cup (I used 250gram) salted butter 

1 1/2 cup  granulated sugar 

1/2 cup brown sugar

3 teaspoons vanilla extract 

1/2 cup unsweetened cocoa powder 

2 Tablespoon liquid or gel red food coloring 

1 1/2  teaspoon white vinegar 

1 1/2 cup all-purpose flour 

CHEESECAKE SWIRL 

16 ounces (I used 500gram) cream cheese, softened 

1/2 cup  sugar 

2 large egg 

1 teaspoon vanilla extract 

Directions: 

Preheat the oven to 350F degrees. Spray 12x12 baking pan with nonstick spray. Set aside. Make the brownie layer first. 

In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, then add 2 teaspoons vanilla extract and cocoa powder. Then add in food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top. 

Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.