Hello folks ! Let’s share some brownie love today ? I learnt these red velvet swirl brownies last year, when I was watching Sunny Anderson’s show on food network. It looked so simple, yet so fancy with those beautiful swirls and I have made it thrice so far, this being the third time. I love a good red velvet cake with cream cheese frosting, so wanted to try its brownie counterpart as well. Well I have the urge to try anything SWEET really ? And since Valentine’s Day is around the corner , I think this would make for a perfect sweet treat too , what you think ?
If you have never tried this brownie, then I suggest you do! It’s so fudgy, dense, velvety and the cream cheese layer adds a lovely, tangy, creamy dimension to it. It not only looks good , but it’s rich and oh so heavenly! Hmmm!!
I’m sure you will fall in love with it too 🙂
Recipe courtesy of Sunny Anderson
Ingredients: Measuring cup used, 1 Cup = 250 ml, 1 teaspoon= 5 ml ( For an eggless version refer notes)
1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter/ 113 grams butter/8 tablespoons butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 tablespoon red food coloring
1 teaspoon vinegar
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1/8 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F.
2. Line an 8 by 8-inch baking pan with parchment paper,grease the paper with butter and set aside.
3. Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan on medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl , add it into the cocoa mix. Fold in the flour until lightly combined. Do not over beat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.
4. Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air. Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer. Create swirls with a toothpick/skewer by moving it in circular motions . Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
1.Replace eggs with 1/2 cup room temperature non sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons milk if the batter is too thick.
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