Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies.

Where have you been all my life?

Seriously, I did not know this existed.  I'm sure everyone else did.  But not I.  And if you learn anything about me through this experience, it is that I have a million favorite foods.  Yes, it's an exaggeration, and yes, I am dramatic.  But give me a savory flavor, and I will eat on a sandwich, pizza or pasta.  Give me something sweet, and I'll take it in the form of truffles, cake rolls and cupcakes 'til my hands fall off.

So when I found out that I could combine my absolute love of cheesecake (ahem, see Vanilla Bean Cheesecake), and my unwavering obsession for red velvet ... well, I was speechless.

So, even though I'm not supposed to be eating sweets, I think I'll make room in my diet for these sweet treats.  A day chock full of salad is a small price to pay to come home to these brownies.

Red Velvet Cheesecake Brownies

(adapted from Sweet Pea's Kitchen)

Red Velvet Brownies

1 cup butter

1/2 cup cocoa powder

1 1/3 cups flour

2 cups sugar

4 eggs

4 tsp red food coloring

1 tsp vanilla extract

Cheesecake

2 8oz. bricks cream cheese

3/4 cup sugar

2 eggs

1 tbsp butter

1/2 tsp vanilla extract

Preheat oven 350F.

On a double boiler, melt the butter and chocolate.

In a stand mixer, combine sugar, eggs, vanilla and food coloring.  Alternate by adding half of the flour amount, then the chocolate mixture, then the rest of the flour to the mixer.  Spread the mix into the bottom of a greased 9x13 pan.

In large bowl (or clean stand mixer), combine cream cheese, sugar, vanilla and egg.  Once smooth, dollop the cream cheese mixture over the brownie mixture.  Keep them carefully separated if possible.  If not, improvise by running a knife through the mixes to create a marbled appearance.

Bake for 40-45 minutes.  Insert a knife through the center, and if it comes out clean, it's done.

Listening to:   Katy Perry - Fingerprints