** red velvet brownies with cream cheese topping **

As usual, I stumbled upon a beautiful picture of red velvet brownies on Pinterest. I love red velvet, I love baking it, I love looking at it; I simply LOVE it!!!!! I love how my batter changes once I add color…. swirly red… and when adding the batter the pan… EVEN PRETTIER!!! I wanted to post this on Monday after tonight’s other surprise, but I couldn’t wait and some are asking for the recipe. I haven’t tried them yet, but I can guarantee  you it’s amazing.. How do I know???? I try my best to impress my sister with baking and her answer is always ” mmmm not bad….” yes drives me crazy… But this time I got: “OH MY GOD…… can I please have moreeeeeeee………” so here’s your verdict ;) 




1/2 cup or 113 grams of unsalted butter.

2 ounces or 57 grams of dark baking chocolate

1 cup or 200 grams of white granulated sugar 

2 large eggs 

1 teaspoon pure vanilla extract 

1/4 teaspoon salt 

1 1/2 tablespoon of RED food coloring 

2/3 cups or 85 grams of flour 

For cream cheese topping:

8 ounces or 228 grams of cream cheese 

1/3 cup or 67 grams of white granulated sugar 

1 large egg 

1/2 teaspoon pure vanilla extract 


First preheat your oven at 350 deg F or 177 deg C. Line up you brownie pan with either parchment paper or aluminum foil (shiny part to the bottom) with sides extended — that way it will be so easy to pull out and cut into cubes. Melt a tablespoon of butter in the microwave and brush your aluminum foil or parchment paper. Set aside. 

Over simmering water, melt the butter and chocolate until smooth and shiny. In a bowl, beat the sugar, eggs, vanilla extract, and red coloring. Add the melted chocolate and butter and beat just until mixed. With your rubber spatula, mix the flour until all has incorporated. Transfer batter to the ready pan and set aside. 

In a clean bowl, beat the cream cheese. Add the egg, sugar, and vanilla extract and beat, beat, and BEAAAAAAT…. Distribute the cream cheese mix over the batter in 8 round forms and use your knife to swirl and create that marble look. 

Bake for around 35 – 40 mins.. again make sure that at 25 mins you start checking up on your brownies. Mine took 30 mins exact to bake. When inserted toothpick comes out clean, CONGRATS it’s done😀 Now when it’s cooled down, pull out and cut into squares. When completely cooled to room temperature, cover and refrigerate… that’s if there’s any left ;) 


{{Resource: Sweet Pea’s Kitchen}}

3 thoughts on “** red velvet brownies with cream cheese topping **

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