Red velvet cheesecake yumminess!

Alright folks, my bad. I skipped out on yesterday! I’ve been dying to go to Trader Joe’s for so long. I took the car yesterday and when I got there, I found out it was connected to… the mall.

So of course I spent a gajillion hours there and then got home and was lazy for a while bit. After all, it was an eventful weekend. We went home to celebrate my younger sister in law’s birthday.

On Saturday we had dinner at my sister and brother in law’s apartment.  There was dinner and a table spread with a bunch of desserts! We had tirimasu cake, ras malai (sweet ricotta cheese in milk), pinapple souffle, AND red velvet cheesecake brownies.

Those were made by yours truly. I definitely wanted to make them a second time before I put up the recipe but they were too delish!

Except I made a mistake … as usual. The recipe was for an 8 in pan. I, however, decided a 9×13 would be fine. I had to feed a ton of people!

It still tasted good, except the cheesecake layer was too thin. As all the desserts were lined up, everyone asked about the lasanga. I was like huh, aren’t we having dessert. And they were pointing at the brownies.


Don’t ever think you can substitute a recipe to the way you want it without changing the ingredient quantities. Lesson learned.

Anyway, that “lasanga” tasted awesomeee! So I’m providing you the recipe. But remember!!! Use an 8in. pan. =)

Red velvet cheesecake brownies.  

Yields 16 large brownies

½ cup butter

2 oz milk chocolate, coarsely chopped

1/3 cup Hershey’s cocoa powder

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 ½ tsp red food coloring [if you have a box of assorted colors, get ready to use the entire thing]

2/3 cup all purpose flour

¼ tsp salt

8 oz cream cheese, room temperature

1/3 cup sugar

1 large egg

½ tsp vanilla extract

Preheat oven to 350F. Butter the bottom and sides of an 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends and then spray the parchment with butter or cooking spray.

In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. Add cocoa powder and mix until combined.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture: beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake and swirl in with a knife or spatula.

Bake for 35minutes, until brownies and cheesecake are set. Let it cool completely in the pan and lift out the parchment paper to remove the brownies.

Cut into desired pieces and enjoy!

– Aisha :]

ps. Elmo always thinks that I’m making something for him. If only he could eat brownies, we could get fat together!


Tan Ta Da Daa … Super brownies!

I’ve seen this recipe about 50 times on food blogs but they all have different names for it. “I just got dumped” brownies, Slutty brownies, Triple Goo brownies, etc etc. Call it what you will, it is incredibly delicious and extremely rich and decadent. It was the perfect dessert to end the night.

These super brownies contain a gooey cookie dough layer, an oreo layer, and a moist chocolatey brownie layer! While it all bakes together, the oreo retains some of the moisture from the cookie dough and the brownie mix and becomes utterly fabulous.

I’m drooling as we speak. Luckily I still have half a batch left! And you know what makes it EVEN BETTER? A scoop of vanilla ice cream, I prefer french vanilla with vanilla beans. I don’t know what it is about the beans but it makes it taste so much better … or is it all in my head? I don’t know but I think that it tastes waaaay better.


And then drizzle some hot fudge over it or caramel or my new favorite topping, marshmallow puff. Mmm. That was accidental though. I meant to put a peanut butter drizzle (YUM!) over my brownies butt I made a silly mistake and popped the remaining peanut butter that was in it’s jar in the microwave. Surprise surprise, I left a little bit of the seal on the jar and I saw flashes of light from the corner of my eye. I felt like I was in slo mo or something because I saw a bunch of flashes and I quickly turned off the microwave. Whew. Saved the house from explosion!

Now, I could have made it from scratch but who has time when there was literally an hour left until I could break my fast and I just wanted to sit. Plus, I didn’t have any cocoa powder :] So I took the easy route and it was quick and well put together!

Super brownie bars

Serving size 15 – 16 brownies per recipe in a 9×9 dish

Betty Crocker cookie dough mix

  • 1 egg
  • 1 stick of butter

Betty Crocker milk chocolate brownie mix

  • 3 tbsp water
  • ½ cup vegetable oil
  • 2 eggs


Wax paper to line baking dish

Cooking oil spray

Preheat oven to 350°F. Coat the dark nonstick baking dish lightly with oil spray. This is so that the wax paper can stick to the dish without any hassle. Take a piece of wax paper a little larger than the baking dish and press against the walls of the dish. The excess is necessary for easy pulling.

In a large bowl, combine the cookie mix and put into the baking dish. Then take oreos and align them however you want. The more the better!

In the same bowl, combine the ingredients for the brownie mix. Pour over the cookie dough and oreos covering every nook possible.


Pop into the oven for 45 minutes and serve right away, top it with ice cream for extra deliciousness!