Just a Taste - "Red Velvet Cheesecake Brownies"


It’s not officially February in my mind until I roll out the red velvet desserts. From raspberry red velvet cupcakes to homemade red velvet pudding, nothing says “Valentine’s Day” like a confection that’s the color of love. And, quite appropriately, also the color of the devil, given that these square sweets are so dang addicting your taste buds will sing while your skinny jeans shriek.

Red velvet brownies would be spectacular, but I just couldn’t stop there. Red velvet isn’t a bachelor. In fact, red velvet is in a serious, committed relationship with none other than cream cheese frosting. Everywhere red velvet goes, cream cheese frosting is sure to follow. But frosting can quickly steal a brownie’s thunder, which is why I decided to complete the red velvet-brownie love triangle with the next best thing: a creamy layer of cheesecake. Feeling weak in the knees? It looks like you just met your Valentine.

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Red Velvet Cheesecake Brownies

Yield: 9-12 servings
Prep Time: 15 min
Cook Time: 30 min


For the red velvet brownies:

8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 Tablespoon red food coloring
1/8 teaspoon salt
1/2 teaspoon white vinegar
2 eggs
3/4 cup all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg yolk

For directions and the remainder of the recipe, head to the original post.

Courtesy of Just a Taste.

For more from Kelly Senyei, check out an interview with her on Thursday’s episode of Biology of the Blog.