Red Velvet Cheesecake Brownies .... because, of course!

Another week which doesn't leave too much time to post anymore but I will reorganize my time to allow me the things I enjoy doing. There is nothing worse than spending all your time on the "American Dream" model, finding your life slip away just working, day in and day out, living well for sure but in true slavery. I can't think of anything worse, truly, so I am commited to big changes once more.....

In the meantime we shall make do as before having small escapes now and then to be able to maintain the crazy pace we lead. This weekend was an amazing lunch at INYO, a Asian Fusion Restaurant that lifted all our spirits by taking us to another plane, literally.

Then it was producing some sweets for the house, and for work since I had promised a long time ago, and the project came due: Red Velvet Cheesecake Brownies

I've been tweeking the recipe to allow for a more defined flavor, a little more cake like too, higher and puffier, not so compact as regular brownies. Good results enjoyed by all and judging from the fact that they're already gone, I'd say it was a good batch.

The recipe is very simple, no complicated steps and can be made quickly and easily and if you like Red Velvet, these are sure to please, so here goes:


RED VELVET CHEESECAKE BROWNIES.-  



This recipe is good for a 9 x 13 pan, two 8 x 8 or if you want thinner brownies, could make a half sheet I guess. You will need to adjust the baking time and watch them, for instance at 350F for the 8 x 8 pan, about 30 - 35 min, test with a toothpick to come out clean but don't overbake or they will be dry so keep an eye on them.


INGREDIENTS:

• 4 large eggs
• 1 cup (2 stick)  butter
• 2 cups granulated sugar
• 4 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 Tablespoons red food coloring
• 2 teaspoons white vinegar
• 1 1/2 cups all-purpose flour

CHEESECAKE marble:

• 16 ounces (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350F degrees. Spray chosen baking pan with nonstick spray. Put the pan to the side until you need it. NOTE: If you're only making a small batch then you can cut the ingredients in half but use the same oven temperature, also mind the baking time like I mentioned before.

To make the cake layer:  In a bowl, beat the eggs slightly. Reserve. You can melt the butter in a  microwave safe bowl 20 seconds at a time until soft. Put it and add to the bowl, the sugar, vanilla extract, cocoa powder, salt, food coloring, and the vinegar. I add a little more vinegar than most since I want a better balance to the sweetness. Mix the batter until smooth but don't overbeat. Add the reserved eggs, then add in the flour until everything has come together but do not overmix, as soon as it looks smooth, stop, Pour the batter into your prepared baking pan, but leave about 1/2 cup or so to top off, you'll see why and how in a little while.

Now you make the cheesecake marble stripe: In another smaller bowl, mix on medium speed, the softened cream cheese, the sugar, egg yolks, and the vanilla and make completely smooth without any lumps, it'll take a minute or so. Drop spoonfuls of the cream cheese mix on top of the cake batter evenly in the pan. Now you can use the reserved cake batter you left to the side to cover the cheesecake marble. Now use a knife and insert through the layers to create a swirl pattern all over the pan.  You're integrating the cheesecake batter into the cake batter to make a marble effect.

Now you're ready to bake the brownies for 40 -45 min for 9 x 13 pan or about 28-30 minutes for 8 x 8 pan (or if you're making them thinner and more spread out, reduce the baking time)  or until a toothpick inserted in the middle comes out clean. You have to let the brownies cool completely before cutting into squares or eating, trust me on this. Try to control yourself, it's worth it, everything has to set and come together, ok? These keep well, but honestly I've never had to  because they get eaten so it's never been an issue, but you can cover the brownies and store at room temperature for 3 days or put in the refrigerator for up to a week (really?). Brownies also freeze well, up to 2 months (would never happen, 2 months?) then you can thaw overnight in the refrigerator (if the midnight raider doesn't get them).

Hope you get to try these, they're easy to make and easier still to enjoy, so make your family / club / book club / or whatever happy and make them for no reason at all...... 

NOTE: You don't have to make these into bars or brownies, they could be cupcakes, cake, pie, etc. feel free to change it around to suit your taste or mood.  You can add more cocoa powder to make it more chocolaty or more vinegar for more of a punch, cut down the sugar or.....  create your own version.