I saw this recipe sometime ago on Food Network and decided I must try it one day. The perfect occasion came with Easter, so here we are:
For the Red Velvet brownie layer:
- 1 stick unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- Pinch salt
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 2 eggs
- 3/4 cup all-purpose flour
Cream cheese layer:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/8 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.
Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl.
Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.