Red Velvet has started to be a Hoo Hah thing here now. Though red velvet is a very old recipe for Southern foods, here in Singapore, it only started like maybe 2 years ago. Now it seems like everybody goes 'Awwww' if you presented a red velvet cake.
Well i had some red velvet and it's not very much my kind of cake. It only has a slight taste of chocolate but rich on coloring with cream cheese frosting. So I thought I ould prefer it if it was more chocolatey and then I came across David Lebovitz Cheesecake Brownies and I thought that recipe could definitely be turned red.
And so I search the engine and met with Sweet Pea's Kitchen version of Red Velvet cheesecake brownies which she got her sources from Baking Bites.
And since I have recently bought an expensive bar of Valhorna dark chocolate, I tried the recipe out. My verdict was right, it was red velvet at its best. Moist, chocolatey and rich.
Adapted from Sweet Peas Kitchen
For the Brownie
- 1/2 cup butter
- 2-oz dark chocolate, coarsely chopped
- 1 cup sugar
- 2 large eggs ( room temperature )
- 1 tsp vanilla extract
- 1 1/2 tsp red food coloring
- 2/3 cup all purpose flour ( Sifted )
- 1/2 teaspoon baking powder ( for additional fluffyness )
- 1/4 tsp salt
- 8-oz cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
- Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment or spray with non-stick vegetable spray.
- In a small, heatproof bowl, 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 red food coloring. Add chocolate mixture and stir until smooth. Add flour, baking powder 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 in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
- 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.
I hope you try it. And enjoy it as much as my family, frends and myself do.
Baking a lil Magic,