How To Make Red Velvet Brownies With A Cheesecake Swirl

By Wilton

(0.0)
ITEM # 52916631P65

How To Make Red Velvet Brownies With A Cheesecake Swirl

By Wilton

ITEM # 52916631P65
Print Description

Crafting Time:
1-2 Hours
Skill Level:
Beginner

DESCRIPTION +

SUPPLIES & TOOLS:

  • 9" Square pan
  • 9" Angled spatula
  • Cooling grid

INGREDIENTS:

    Brownies:
  • 3/4 Cup chocolate chunks, divided
  • 1/2 Cup (1 stick) butter
  • 1 Tablespoon vegetable oil
  • 1 Cup granulated sugar
  • 1/4 Cup cocoa powder
  • 1 1/2 Teaspoons vanilla extract
  • 1 Teaspoon Wilton® icing - red red
  • 1 Teaspoon white vinegar
  • 1/4 Teaspoon salt
  • 2 Eggs
  • 3/4 Cup all-purpose flour

  • Cream Cheese Layer:
  • 1 Package (8 ounces) cream cheese, softened
  • 1/4 Cup granulated sugar
  • 1 Egg
  • 1/2 Teaspoon vanilla

DIRECTIONS:

  1. Preheat oven to 350ºF. Prepare 9"x 9" square pan with nonstick vegetable spray.
  2. Combine butter and 1/4 cup chocolate chunks in medium microwave-safe container and heat at 30 second intervals until evenly melted, stirring between each. Add vegetable oil and granulated sugar and stir thoroughly.
  3. Add cocoa powder, vanilla, icing color, vinegar and salt, stirring after each addition. When fully combined, alternately stir in eggs and flour. Fold in remaining 1/2 cup chocolate chunks. Reserve 1/4 cup batter for topping. and pour remaining batter into prepared pan.
  4. For cream cheese layer, beat softened cream cheese and sugar with electric mixer on medium speed until smooth. Beat in vanilla. Add egg and beat at medium speed for 2 minutes until smooth. Drop cream cheese mixture by 1/4 cupfuls on top of brownie mixture, then top with remaining brownie batter by tablespoon drops. Use spatula to swirl together batters.
  5. Bake for 33-35 minutes. Allow to cool completely on cooling grid before cutting.
  6. Makes about 1 dozen.

REVIEWS

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SUPPLIES & TOOLS:

INGREDIENTS:


DIRECTIONS:

  1. Preheat oven to 350ºF. Prepare 9"x 9" square pan with nonstick vegetable spray.
  2. Combine butter and 1/4 cup chocolate chunks in medium microwave-safe container and heat at 30 second intervals until evenly melted, stirring between each. Add vegetable oil and granulated sugar and stir thoroughly.
  3. Add cocoa powder, vanilla, icing color, vinegar and salt, stirring after each addition. When fully combined, alternately stir in eggs and flour. Fold in remaining 1/2 cup chocolate chunks. Reserve 1/4 cup batter for topping. and pour remaining batter into prepared pan.
  4. For cream cheese layer, beat softened cream cheese and sugar with electric mixer on medium speed until smooth. Beat in vanilla. Add egg and beat at medium speed for 2 minutes until smooth. Drop cream cheese mixture by 1/4 cupfuls on top of brownie mixture, then top with remaining brownie batter by tablespoon drops. Use spatula to swirl together batters.
  5. Bake for 33-35 minutes. Allow to cool completely on cooling grid before cutting.
  6. Makes about 1 dozen.