I might really be outing myself here by saying this, but I’m really not a red velvet fan.

In the world of food blogging, that’s probably a pretty big faux pas, but I’m just trying to keep it real.

Also, I married into a family that doesn’t like dessert (is that even a real thing??).  However, the one dessert my father-in-law will actually eat is red velvet, so I thought it might be good to have a decent recipe or two in my repertoire.

But I just can’t get excited about plain ol’ red velvet cake.  In the past, it’s left me totally underwhelmed…I’ve never made my own, but every one I’ve ever tasted has been dry and crumbly and boring.

And if I’m going to spend calories on a dessert, it’s not going to be boring.

Well, these red velvet cheesecake swirled brownies are anything but boring.

They are dense and chewy–almost fudge like in consistency.

Plus, they have a cheesecake layer.

Bonus!

Then I decided to jazz a few up by using a cookie cutter to make them into Christmas shapes.  Totally unneccessary, but also kind of fun.

Not boring at all, right?

Red Velvet Cheesecake Swirl Brownies
 
Ingredients
For the brownie layer:
  • 1 stick unsalted butter, (8 tablespoons) melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • pinch salt
  • 1 tablespoon red food coloring
  • 1 teaspoon apple cider vinegar
  • 2 eggs
  • ¾ cup all purpose flour
For the cheesecake layer:
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract
Method
  1. Preheat oven to 350. Spray an 8x8 baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, combine melted butter sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into the cocoa mix. Mix in the flour until lightly combined. Pour the batter into the prepared baking pan, saving ⅓ to ¼ cup of the batter for the cream cheese layer.
  3. In the bowl of an electric mixer, cream together cream cheese, sugar, egg, and vanilla until smooth. Spread the cream cheese on top of the brownie batter in the pan. Put the remaining cocoa batter over the cream cheese layer. Using the tip of a knife, swirl through the cream cheese mixture to create a swirl pattern.
  4. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
Notes
recipe from Freutcake

If you’re interested in participating in the 12 Weeks of Christmas Treats, stop by Brenda’s blog to sign up!

And if you missed them, here’s what I made over the last few weeks:

{Week One}: Apple Pie Bread
{Week Two}: Double Chocolate Oatmeal Bars
{Week Three}: Melting Snowmen {Chocolate Mint} Cookies

Have a great Thursday, and be sure to check out the other yummy treats below!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!