Red Velvet Cheesecake Swirl Brownies

Happy Sunday. Today marks the end of summer vacation. Though, I am not sure I can say that being in graduate school, seeing we do not get the summers off. Either way, the little kid inside me sighs with sadness at the death of summer and the beginning of fall. But this year, I feel differently. For the first time since starting school, I can say that my clinical and academic (e.g., classes) responsibilities have subsided and my time can be focused on research. Do not get me wrong, I love working with kids and I always love learning new things, but I adore research and so to have my "job" be research is exciting and gives me more flexibility in my schedule :) So I am eager to see what this school year brings and holds! But I am still teaching this semester-- but I don't mind-- I kinda like it!

I apologize for not blogging for the past two days. I promise it was not out of lack of desire, but more out of pure frustration. On Friday, I made these Red Velvet Cheesecake Swirl Brownies that I was just dying to make for our dog park's "Beer and Baked Goods" Fridays. Odd, yes, but makes sense if you know the group. Though neither the hubby and I drink, we do love our baked goods. I usually am not the provider of yumminess on Friday because we have some other wonderful bakers. But lately, I have been sending some treats. It gives me the chance to try out new recipes and have people eat them, so that it is not lying around the house tempting me and the hubby. Although the brownies came out good and I sent them with the hubby to take to the dog park-- it did not come out like I wanted. Ugh! And since I had it in my head that I was going to post a dessert recipe- this brownie recipe -- I went on strike against posting until I could make these brownies the right way!

Saturday, I just avoided, huffing and puffing about how my recipe did not come out well and just being mad. Really a big baby stubborn genius ;) This morning, I woke up randomly motivated  and I was determined to make these Red Velvet Cheesecake Swirl Brownies, the right way! Have you ever tried a recipe from a blog or on-line and it just did not come out like how theirs did? That is exactly what happened for me! I found this recipe on Sally's Baking Addition- and no matter what-- it did not work for me.You would think second time worked--since usually the first time is fine. NO! It took 3 times- I guess what they say is true-- third time is a charm! I gave up on the original recipe-- looked around at more recipes, tweaked it a little and came out with a version that worked for me. And I think it came our perfect and delicious! Finally!

RED VELVET CHEESECAKE SWIRL BROWNIES

Red Velvet Brownie adapted from Smells Like Home

Cheesecake Swirl adapted from Sally's Baking Addiction

INGREDIENTS

Preheat Oven to 325F Degrees

FOR THE BROWNIES
1 1/8 c. all purpose flour
1/3 c. cocoa powder
1- 1 1/2 stick of butter softened (add 1/2 if sugar is not dissolving)
1 3/4 c. sugar
2 eggs, room temperature
2 tsp. vanilla
1 tbsp. red food coloring

CHEESECAKE SWIRL
4 oz. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla 

DIRECTIONS

For the Brownies:
In a small bowl sift and whisk together flour and cocoa powder. Set aside. In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy. Sugar should dissolve. Approximately 2-4 minutes. Add in eggs, one at a time, mixing well after each addition. Then stir in vanilla followed by red food coloring. On low speed, add in dry ingredients, mixing until just incorporated. Remove from mixer, and fold batter using a spatula to make sure that flour at the bottom was incorporated and food coloring is evenly distributed.

For the Cheesecake Swirl:
In the bowl of a stand mixer fitted with paddle attachment, cream together cream cheese and sugar. Then add in egg followed by vanilla.

Assemble the Brownie:
Line a 7x11 or small rectangular baking dish with aluminum foil. Not an 8x8 -- that did not work for me! Then grease aluminum foil. This will help with removing brownies from baking dish and cutting the brownies. Pour the batter into the prepared baking dish (reserving 3-4 tbsp. batter). Using a small 1 inch cookie scoop or tbsp. scoop out cheesecake batter and place randomly over batter. You may not need to use all the cheesecake batter. Top these cheesecake scoops with remaining red velvet brownie batter. Using a small, sharp knife make swirls in the batter. I did this by making horizontal lines and then vertical lines. 

Baking:
Loosely cover with aluminum foil (so that top of the brownie does not get burnt). Place baking dish on the bottom rack and bake for 30-40 minutes. Then remove aluminum foil and bake on top rack for an additional 10-15 minutes until inserted toothpick comes out clean. This may take more or less time for you--depending on your oven, what is important is that an inserted toothpick comes out clean. Allow brownies to completely cool in baking dish for at least one hour. Using the edges of the aluminum foil, pull out brownies from baking dish- and cut into bars.

Enjoy,
Chika