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.

Sigh.

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!