Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies
Hey, friends! I am a real fan of red velvet desserts so I didn’t hesitate to make some Red Velvet Cheesecake Brownies. It seems like it’s hard to make but don’t get intimidated by those pretty marble looks on these cheesecake bars. It’s actually simple especially if you use a different method of procedure.
Cream cheese is such a vital role for any red velvet desserts. I wouldn’t call it a red velvet dessert if there’s no presence of cream cheese. So, cheesecake + red velvet brownie is just pure heavenly.
Creaming method vs Foaming method:
Originally, the preparation of brownies is by using the creaming method because this is basically a really high fat cake, but fudgier. Creaming method is mixing the butter and sugar together first. This is how I used to prepare brownies but ever since I tried making Tasty’s Brownies, I never went back to making it the usual way. They’ve introduced a new way of making brownies by using the foaming method, which means beating the eggs and sugar first, because it will help the brownies rise and give it a nice texture which is perfect for this recipe because red velvet desserts need to have a nice soft like texture.
However, the batter will become lighter when using the foaming method. Unlike the creaming method, the batter will be denser which means when you place the cheesecake batter on top it will be easier and you will have even layers. When you do the other way around, you will not have even layers but I can assure you that the texture of the brownie is soft and tender. Trust me, I’ve tried it both ways. But if you are aiming for those perfect even layers, then I suggest you use the creaming method.
Additional Notes:
The addition of the espresso powder is optional. I like to put it because it is a flavor enhancer for the cocoa powder used in this recipe. If you’ve been reading some of my blogs and recipes, you may have already noticed that I often use espresso powder or instant coffee powder on most of my cookie and chocolate desserts recipes. This undoubtedly adds great flavor and aroma. In this one, it is just a really small amount and it won’t make these brownies taste like coffee.
Ingredients:
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Ingredients:
Brownie Batter
1 cup white sugar
2 eggs
1/2 cup butter
1/2 teaspoon espresso powder
1/4 cup cocoa powder
3/4 cup flour
1 tsp vanilla extract
1/4 tsp salt
1 tsp red gel food coloring
Cream cheese filling
8oz cream cheese
1 egg
1/4 cup sugar
1 tsp vanilla extract
Instructions:
Prepare all the ingredients. Sift together the flour and salt. Preheat the oven to 350F or 180C.
For the brownie layer: In a saucepan, add the butter, cocoa powder, and espresso powder then cook it at low heat until butter has melted and has mixed with the cocoa powder completely. Remove from heat then add the vanilla extract and red gel food coloring and give a quick mix then set it aside. Make sure to let it cool.
In a mixing bowl, combine the eggs and sugar together and beat until it looks light and fluffy, almost like a pancake batter. Then, gradually add the chocolate mixture. The chocolate mixture should not be too hot. At this point, the batter needs to have that bright red color.
Add the flour mixture then gently fold it into the batter.
Pour the batter to your prepared pan, a 9x9 inch, and leave about a quarter cup of the batter to be used as a drizzle.
For the cheesecake: In a bowl, whisk the cream cheese until it becomes fluffy. Then add the egg, sugar, and vanilla extract then whisk until the batter becomes smooth. Pour the batter on top of the brownie batter gently. Then, with the remaining brownie mixture, drizzle it on top of the cheesecake layer. Take a skewer or a serrated knife and drag the tip through the drizzled brownie mixture to create a swirl pattern.
Bake these in a preheated oven for about 25 minutes or until a toothpick comes out clean or for better results, fudgy.
After baking, let the brownies cool completely before slicing them.
Comments
Post a Comment