Red velvet is a newer obsession of mine, that started maybe three of four years ago. At one point- it was funfetti. Funfetti cupcakes, cakes, cookies- you name it, I wanted funfetti. I was introduced to red velvet a few years ago at a bakery near my house called Labriola, home to one of the best red velvet’s in the Chicago suburbs. Red velvet has now become a trend- you are seeing it everywhere: breakfast places are introducing “red velvet” pancakes and my Pintrest newsfeed is blowing up with red velvet recipes.
I found this recipe, surprise surprise, on Pinterest which ended up leading me to find an even better recipe on Baked Perfection. Follow the steps carefully and if you end up making this delicious treat make sure you email me your pictures! This is the perfect, red velvet cheesecake mixture that you will end up falling in love with.
I started this at 6:00 pm last night made a batch and didn’t like the outcome. I then found another recipe using cocoa powder and ended up loving the results. Oh yeah, I found the recipe and started at 10:30 p.m. but went to bed happy!
Red Velvet Layer:
1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
3/4 cup all-purpose flour
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.
- Brownie Layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan. MAKE SURE YOU SAVE 1/4 CUP OF THE BATTER FOR THE TOP LAYER.
- Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter (from above) over the cream cheese layer. 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 30-35 minutes. Use a toothpick to see if ready (toothpick comes out clean). Remove to a cooling rack and allow them to cool completely before cutting.
Your swirls should look something like this:
Anddddd the finished product looks like:
My first recipe was a success, any takers?
Happy Valentine’s Day!