Monday, September 12, 2011

Secret Recipe Club: Red Velvet Brownies!

It's time for another Secret Recipe Club adventure! This month I was assigned to create something delicious from Sweet as Sugar Cookies, host of Sweets for a Saturday, which is how I was first introduced to Lisa. She definitely prefers baking in her repertoire, which can be seen from the vast variety of dessert recipes on her blog, as well as her weekly link up :) I obviously would be making something sweet from her blog.

The Red Velvet Cream Cheese Swirl Brownies looked like the perfect choice! I love red velvet and enjoy finding new ways to experience the flavors and bright vibrant color! I think my red food coloring may not be quite as red as others (I got it in Canada, could this make a difference? It may be a bit more diluted), but regardless of the lack of bright red color, these brownies were really tasty! They had the flavor of red velvet, with the texture of a brownie that had babies with some cheesecake. You gotta try it to know what I'm talking about ;-)

The changes I made were mostly in the method of prep. I just changed up the order of ingredients to follow a more standard method I'm used to when baking. I also didn't reserve any brownie batter for the topping to swirl, I just spread on the cream cheese topping and swirled and I think it came out nicely that way as well. Once again, loving the Secret Recipe Club and can't wait to discover even more in the blogosphere :)

Red Velvet Cream Cheese Swirl Brownies
Makes 9
(Adapted from Sweet as Sugar Cookies)

Red Velvet Layer:
3/4 cup all-purpose flour
1/4 cup cocoa powder
Pinch kosher salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: Sift together the flour, cocoa powder, and salt and set aside.

Add softened butter to the bowl of an electric mixer fitted with the paddle attachmend. Add the sugar and beat until well-combined. Beat in the eggs, vinegar, vanilla, extract, and food coloring, making sure to mix completely before each addition. Add the dry ingredients and mix until just combined. Pour the batter into the prepared baking pan.

Cream cheese layer: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg, and vanilla until smooth. Gently spread the cream cheese layer on top of the brownie batter in the pan. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for about 30 minutes until set. Remove to a cooling rack and allow them to cool completely before cutting.


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