Brownies - Red Velvet Cheescake Brownies

» Red Velvet Brownie

  • 1/2 cup unsalted butter
  • 2 oz chopped dark chocolate
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 tsp ADAMS RED FOOD COLOR
  • 2/3 cup flour
  • 1/4 tsp salt

» Cheesecake Layer

  • 8 oz softened cream cheese
  • 1/3 cup sugar
  • 1 large egg
Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment. Brownies - In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, ADAMS BEST VANILLA and ADAMS RED FOOD COLOR. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry Cheesecake Layer - Beat cream cheese, sugar, egg and ADAMS BEST VANILLA in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

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