Red Velvet Swirl Brownies (Sunny Anderson) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 tablespoon unsalted butter, for pan |
1 stick unsalted butter |
1 cup sugar |
1 teaspoon vanilla extract |
1/4 cup cocoa powder |
pinch salt |
1 tablespoon red food coloring |
1 teaspoon vinegar |
2 eggs |
3/4 cup all-purpose flour |
1/4 cup chopped toasted walnuts |
8 ounces cream cheese, softened |
1/4 cup sugar |
1 egg |
1/8 teaspoon vanilla extract |
special equipment: 8 by 8-inch baking pan |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter an 8 by 8-inch baking pan, and set aside.
3. 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 it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
4. 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.
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