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Red Velvet Cream Cheese Brownies

February 7, 2011

Oh man. I totally didn’t mean to bake anything today, since i’m on a strict budget. Only 2 months, TO THE DAY, till i leave for Tokyo. I was going to go out and take some pictures and stop by Peter Pan Bakery in Greenpoint, Brooklyn to satisfy my craving of their red velvet donuts. If you’re ever over there, you have to stop by that place. It’s donut heaven, a tiny polish bakery with old fashioned seating. Most of the workers there are polish and some pretty old-school Brooklynites [aka old men] hang out there and drink black coffee all day. Such a great place, and the donuts are cheap.

It took a lot of restraint not to pick at them, just watching them cool on my kitchen counter. I’ve been trying to practice patience when it comes to cutting things i just baked. But once the time had come to cut them up and serve, i tried one. The brownies are incredibly moist, bright red, and intensely decadent from the cream cheese. Like an intense red velvet cupcake. These actually might be the best things i’ve ever baked, hands down. Not gunna lie.

Red Velvet Cream Cheese Brownies

Red Velvet:
1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
2 eggs
3/4 cup flour

Cream Cheese:
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 x 8 inch pan. [i used glass]

Brownie layer: Add melted butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into the cocoa mix. Mix in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/3 to 1/4 cup of the batter for the cream cheese layer.

Cream cheese layer: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of the brownie batter in the pan. Put the remaining cocoa batter over the cream cheese layer. Using the tip of a knife, swirl through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

If you have some left overs, wrap remaining brownies in saran wrap and keep in fridge.

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  1. OMG is this real life?! What a genius idea! They’re beautiful! Well done.

    • One for the Oven permalink

      it is real life! i don’t know why i hadn’t thought of it sooner. i’ve already made 2 batches of it!

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  1. Craving: Red Velvet Brownies « freutcake

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