- All-Purpose Flour
- Some Branded Sugar
- Cocoa Powder
- White Vinegar
- Unsalted Butter
- Cream Cheese
- Vanillla Extract
You are worth having the ingredients will meet or whew just kind of basic ingredients starting with some branded sugar,some unsalted butter that’s been softened at room temperature flour all-purpose flour, cocoa powder, salt red food coloring it’s a drop of distilled white vinegar, vanilla extract eggs and then you’ll need some cream cheese another egg and some more sugar for the cream cheese layer okay let’s get started the first thing I’m gonna do I’m gonna make this in my standing mixer I got my oven preheated to 350 I’ve got an 8 by 8 inch baking, pan lined with parchment spray with nonstick spray so,we’re pretty much riding a rock and roll. I’m gonna just put my butter and sugar and I’m going to cream that together really well.
I want that to kind of get as incorporated as,I can get it and then I mean I’m in it every have everything pretty much prepped but I’m gonna wait for that to get nice and combined and then we’ll add in the next ingredient just going to add my vanilla and eggs and get those to mind can I keep my eye on nuts or make sure it gets to mind really really while.I scrape at the bowl with a spatula if,you need to sometimes it gets stuck to the side of the bowl and you don’t want that to happen.I’m going to add my cocoa powder and I’m gonna do this because I want each ingredient.I’m gonna add to get really well incorporated.I’m just gonna scrape the sides of my bowl really quickly and sometimes when you’re making a batter like a brownie batter the cocoa doesn’t get mixed in as well as.
I’d like it to so,I’m gonna and then now and we go just kind of like that going between each,one I’m also going to add in my salt and some red food coloring you need the red food coloring because you’re making red velvet money so you you know choose the one that you like.I want that to be nice and red you can add your favorite food coloring I’m also going to add just a drop of distilled white vinegar and now look how red and mushes that looks a scraping Maru that just means give it a good scrape good crack myself up okay and add in the flour all right bring this back up and let’s I get nice incorporated I’m just gonna tidy up a little tiny bit because you need to be ready to make our cheesecake II kind of thing topping to put on top of this I’m going to reserve like 1/4 cup of my batter not much and then.
I’m gonna take the rest now obviously you’re doing much better job of cutting your parchment paper to fit than.I did I’m not the best at it because honestly you know if you know me that you know my patience you know it’s just not one of the one of the things I was blessed with at patience with a lot of things but with tedious things just not not my thing and my husband luckily totally gets it because he feels the same way I’m gonna spread my batter evenly in my little baking pan here if,you don’t want to use the food coloring by all means leave it out but you know this is a brick oven after all and I like to use some food coloring you could also use maybe some beet juice or something like that to give it a natural red color but then you’d have to change up the recipe a bit because.I’d be adding a lot too much moisture and to be honest.I’ve never done it so,I wouldn’t even know where to start okay this looks good doesn’t have to be too perfect to perfect set this aside let’s set this back here.
5We’re gonna get going on making our cheesecake kind of thing to spread on top of this.I’ve got some cream cheese you want to make sure it’s softened at room temperature really important otherwise this isn’t gonna work because it would not cream and I just like to take my spatula and just work it for like a few seconds just to get it loosened up a bit just gonna add my sugar egg and vanilla you need a little splash of vanilla I’m going to switch to my whisk here just to combine everything together really nicely and whisk that again and I’ll probably just end up switching back to my whisk anyway so okie dokie just going to pour this all over the top of my red velvet base and then kind of whoops go ahead and get these as even now as you can now these are something people go absolutely crazy for anytime.I make them I mean it’s red velvet brownie and it’s got like a cheesecake kind of thing on top of it.
I mean how can that be anything but fabulous so make sure that you serve this to people you really like because they will stick around then.I’m just going to take the remaining batter dollop that on top and then you just take a butter knife and you just swirl the batter back and forth now another one of my not so,blessed things have been my swirling is my swirling abilities they’re not the best but hey this is as good as it’s going to get but the end of the day if it tastes delicious isn’t that what matter pop this into the oven preheated at 350 for around 30 minutes or until they are completely cooked then cool them and we’ll serve them and slice them my brownies are in the oven for about 35 minutes.
I’m making things look good when it comes to swirling but I’m to be sure that uh well looks gorgeous just gonna cut them like so I’ll get sixteen pieces out of this you can make them smaller if you want to of course but I mean I want to my own horn or anything don’t do but they look pretty bomb and they are so,good. I just want to place these on I mean look how beautiful they look you can see that the Cheesecake the top the cheesecake topping is still a little gift to it the red velvet brownie.