Red Velvet Cheesecake Brownies

Yes, you read that title correctly. Red Velvet Cheesecake Brownies... there is such a thing and let me tell you, my life is better just by knowing in exists.

By combing creamy cheesecake with the dense, chocolate laced red velvet cake, we have a match made in heaven in these brownies. Be warned, I can't guarantee you won't want to eat the entire pan yourself so make sure you decide to make these when you have some sort of soiree to attend. Party guests will thank you for bringing them and your jeans will thank you for not eating the whole pan.

Enjoy!

Red Velvet Cheesecake Brownies
(adapted from: Baking Bites)



1 cup butter
4-oz dark chocolate, coarsely chopped
2 cup sugar
4 large eggs
2 tsp vanilla extract
5 tsp red food coloring
1 1/3 cup all purpose flour
1/2 tsp salt

16-oz cream cheese, room temperature
2/3 cup sugar
2 large egg
1 tsp vanilla extract

Preheat oven to 350F. Line an 13x9 square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
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.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.