It’s Thursday again! That means it is time for another installment of the 12 Weeks of Christmas Cookies & Sweets!
This week, I moved away from the cookies and made something extra special.
The idea for this came out of a happy mistake. Last January I was baking and selling cupcakes for a fundraiser, and one of my flavors was red velvet. Well, one day I was testing a red velvet recipe and I accidentally used baking powder instead of baking soda. The result was an dense, fudgy, red velvet brownie.
I never served those to the public. I’m not sure they ever left our kitchen. They were swallowed practically whole with its equal weight in cream cheese frosting. But they have never been made since.
But just the other day I asked Edgar what his favorite dessert I ever made was.
“Those red velvet cupcakes you messed up on.”
I resolved not to purposely repeat my mishap in hopes of more brownie-ish goodness. Instead, I was inspired to try something new with this week’s treat!
Red Velvet Cheesecake Brownies!
Most the recipes I found for this varied very little between them, but I took the advice of several different commenters on the original recipe I tweaked it to my liking. I also used spelt flour because I can’t leave well enough alone.
The best part is swirling!
Well, not really. The best part is eating. Fresh out of the oven, these feel lighter than air in the mouth, but if you let them completely chill in the fridge, they become rich, fudgy, and the red velvet flavor really comes through!
Red Velvet Cheesecake Brownies
Adapted from Sonny Anderson
- 1 stick unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1.5 tsp red food coloring (Um. I ran out and didn’t have enough to really get a rich red. But it still worked. Used as much as you want!)
- 1 teaspoon red wine vinegar (you use white distilled or apple cider vinegar if you wanted)
- 2 eggs
- 2/3 cup spelt flour (or whole wheat pastry flour, or all-purpose flour)
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/4 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 9×9 inch baking pan.
In a small saucepan, melt the butter over medium heat. Once melted, pour in a separate, medium-sized mixing bowl. Add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, stirring after each addition. In a separate, small bowl, beat the eggs with a fork lightly. Then mix the eggs into the batter. Mix well.
Gently fold in the flour. Do not overmix.
Pour batter into baking pan, but try to reserve about 1/4 cup of the batter for later.
In a mixer, blend the cream cheese, sugar, egg, and vanilla until smooth. Pour into the pan on top of the red velvet layer and smooth.
Take the reserved batter and dollop on top of the cream cheese layer. It doesn’t have to look pretty.
Take a knife and hold it vertically, point-down into the batter and swirl. Have fun with it! But don’t go nuts or the top will look more pink than marbled. Less is more!
Bake for 30-40 minutes or until brownie and cream cheese are firm and edges start to lightly brown.
Let cool completely before cutting.
In fact, let chill completely before eating. Your patience will be rewarded.
In the meantime, check out the other great recipes for this week’s episode of the 12 Weeks of Christmas Cookies & Sweets!