Thank you Emily for this awesome recipe that I can’t WAIT to try (or better yet, you should bake them again and bring them next time you stop by ;)) Check out her ringing endorsement of these Red Velvet Brownies:
It was super easy to do and I definitely mis-read the portion about adding the wet ingredients in the special order but it turned out fine. I had to pry the cap off my red food coloring, which stained my fingers for a bit. But they got rave reviews and I left them with my brother cause otherwise I would have plowed through the entire pan when I got home!
You had me a “super easy”!
Red Velvet Swirl Brownies
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, saving 1/4 cup of the batter for the top.
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 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 minutes. Remove to a cooling rack and allow them to cool completely before cutting.