Take brownies to the next level with red velvet batter and a cheesecake swirl.
Ingredients: [‘unsalted butter’, ‘semi-sweet chocolate chips’, ‘granulated sugar’, ‘eggs’, ‘vanilla extract’, ‘red food coloring’, ‘all-purpose flour’, ‘kosher salt’, ‘cream cheese’]
Quantity of Ingredients: [“1/2 cup unsalted butter”,”2 ounces semi-sweet chocolate chips”,”1 1/3 cups granulated sugar”,”3 large eggs”,”1 1/2 teaspoons vanilla extract”,” red food coloring”,”2/3 cup all-purpose flour”,” kosher salt”,”8 ounces cream cheese, room temperature “]
Number of Servings: 1
Steps: [‘Preheat oven to 350 degrees. Line an 8-inch square cake pan with parchment paper, leaving a 1-inch overhang on all sides, and lightly grease with nonstick cooking spray.’, ‘In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.’, ‘In a large bowl, whisk to combine 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and enough red food coloring to turn mixture deep red.’, ‘Add chocolate-butter mixture and stir until smooth.’, ‘Add flour and ½ teaspoon salt; stir until just combined and no streaks of dry ingredients remain. Batter should be dark red. Add additional food coloring if necessary.’, ‘In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining 1/3 cup sugar, remaining egg, remaining ½ teaspoon vanilla extract, and ¼ teaspoon salt until smooth.’, ‘In a checkerboard pattern, place spoonfuls of brownie and cheesecake batters into prepared pan. Using a butter knife or skewer, swirl to create a marbled effect.’, ‘Transfer to oven and bake until brownies are set and edges are lightly browned, about 40 minutes.’, ‘Cool completely on a rack and transfer to refrigerator until well-chilled, at least 2 hours and up to three days in advance.’, ‘Cut into 9 squares and serve.’]