Today’s recipe was another one that my Mom stumbled upon. She thought it would make a great Valentines recipe. We ended up making it twice as the first time we weren’t happy with the results. You see, the original recipe called for an egg in the cream cheese topping but we did not like how that made the cream cheese yellow. We wanted a more white/red look for the top. So the next time we left the yolk out. Much better white. You could also replace the vanilla with clear vanilla and this would further whiten the white.
We also changed out the toasted walnuts the recipe originally called for with mini chocolate chips in our second try. Neither of us liked the brownie with walnuts and this was a great substitution.
The brownie was moist, a beautiful red, and not to sweet – a perfect way to spread a little love this Valentines Day!
RED VELVET SWIRL BROWNIES
Red Velvet Brownie Layer:
- 1 stick unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- Pink of salt
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 2 eggs – made tepid by submerging in bowl of very hot tap water for 10 minutes
- ¾ cup all-purpose flour
- ¼ mini semi-sweet chocolate chips
Cream Cheese Layer:
- 8 ounces softened cream cheese
- ¼ cup sugar
- 1 egg white
- 1/8 teaspoon vanilla extract
Preheat the oven to 350 degrees and butter an 8 X 8-inch baking pan or line with parchment paper.
Brownie layer: In a saucepan on medium heat melt the butter. Remove the 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 into the cocoa mix. Fold in the flour until lightly combined. Remove ¼ cup of the batter before adding the mini semi-sweet chocolate chips as this will be used to marble the brownies and set aside. Stir the mini semi-sweet chocolate chips into the remaining batter and pour into the prepared baking pan.
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 reserved ¼ cup of brownie batter over the cream cheese layer. Using a thin knife, drag through the 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 with a pizza cutter.