Sam and I didn’t do anything too out of the ordinary for Valentine’s Day.
We spent that Sunday doing what we always do on Sunday’s – watching tv and cooking up a storm!
Okay, so, normally, Sam is the one in the kitchen, whipping up some kind of dip and starting the dough for our homemade pizza.
On Valentine’s Day though, we both kicked it up a notch.
Sam not only put together a delicious charcuterie board, he made a lasagna (of sorts) with a delicious, from scratch, red sauce and the tastiest meatballs I’ve ever eaten.
I handled our drinks and dessert, concocting Love Potion Vodka Cocktails …
… and Red Velvet Cheesecake Swirl Brownies!
My desserts are typically pretty good, but they RARELY look like they’re supposed to look.
The brownies turned out BEAUTIFULLY, though! I was so surprised.
Sam was too, if that tells you anything!
I thought they looked like a dessert a professional would bake…
…yeah…just let me keep on believing that…
They tasted just as good as they looked too!
The brownies were not dry whatsoever, and they were smooth, chocolate-y, creamy.
I didn’t think they had a traditional red velvet taste either, which I was totally okay with since I’m normally not a fan of that type of cake.
The topping really made these, in my opinion.
The cream cheese frosting, with brownie batter incorporated and swirled, took them to a whole new level.
It was relatively simple to assemble too!
Fix these ANYTIME for a dessert that EVERYONE will enjoy!
Red Velvet Cheesecake Swirl Brownies
(originally from Allrecipes)
- 1/2 c unsalted butter, melted
- 1 c sugar
- 1/4 c unsweetened cocoa powder
- red food coloring
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- 1/4 tsp salt
- 2 large room-temperature eggs, lightly beaten
- 3/4 c all-purpose flour
- 8oz of cream cheese, room temperature
- 1/4 c sugar
- 1 large room-temperature egg
- 1/4 tsp vanilla extract
- 1/4 c of brownie batter
- red or pink food coloring (optional)
- dd cocoa. Stir well! Incorporate red food coloring until it’s the desired color, and then, one at a time, ensuring each ingredient is fully mixed into batter before adding the next element, stir in vanilla extract, vinegar, salt, eggs and flour.
- et aside 1/4 cup batter! This will be used in topping. Pour remaining batter into greased baking dish.
- Using an electric mixer, beat cream cheese until light and fluffy. Then, add sugar, egg and vanilla extract; blend well! For more of a pop; add additional food coloring now.
- Spoon cream cheese mixture onto the batter; should be easy enough to spread until the entire brownie’s covered. Plop the remaining batter over the cream cheese topping. Drag fork through cream cheese topping and remaining batter to create swirls.
- Bake 30 to 35 minutes, or until set in middle. Allow time to cool before cutting and enjoying. Even if it’s tempting to dig right in!
If any remain, store in fridge.
They’re just as good cold as warm!
My cousin’s already asked me to make them for Thanksgiving. I’m going to try for a turkey-shape then!