Red Velvet Cream Cheese Brownies

Okay…is anyone else as much of a procrastinator as me? I’ve been mentally preparing to make these brownies for at least a month. I’ve even had the ingredients purchased and sitting on my counter for two weeks. Yet somehow, here I am. February 13. Just now baking something to share for Valentine’s Day. I hope you can forgive me!

I first made similar brownies to these a few years ago from The Novice Chef. At the time the BF and I were doing the whole long distance thing, so I thought I would be the sweet adorable girlfriend and mail him these! Let’s just say it’s a good thing I love him a lot…because I was so close to eating this entire pan. By myself. They were that good.

The recipe calls for buttermilk, which I rarely never have on hand when I need it. Instead of running out to the store to buy some, I use this substitute trick. Works like a charm!Cream cheese and chocolate is always a good combo, and the red velvet just makes everything more festive! These are one of the most addicting desserts I’ve made lately, so be warned. You’ll need some will power to not dig right in with a fork, although their richness limits the amount you can eat in one sitting (which is probably a good thing).

I’m not a huge Valentine’s Day lover (not saying I don’t expect some flowers!) but baking for holidays is something I really enjoy. I’m planning on taking these to work, however most of my coworkers are still on their New Years Resolutions to eat healthy. Is it wrong of me to be happy that means there will be leftovers for me?!

Have a Happy Valentine’s Day!

~Stephanie

Red Velvet Cream Cheese Brownies (adapted from The Novice Chef)

For brownie portion:

• 3 c flour
• 2 1/2 c sugar
• 4 tbsp cocoa powder
• 1 tsp salt
• 1 tsp baking powder
• 3 eggs
• 1/2 c vegetable oil
• 1/2 c buttermilk
• 2 tbsp red food coloring
• 2 tbsp white vinegar
• 1 tsp vanilla
• 2 tbsp milk

For cream cheese portion:

• 16 oz cream cheese (softened)
• 1 c sugar
• 2 eggs
• 1 tbsp vanilla

1. Mix flour, sugar, cocoa powder, salt and baking powder until combined.
2. In separate large bowl mix eggs, vegetable oil, buttermilk, red food coloring, vinegar and vanilla.
3. Slowly add dry ingredients into wet, stirring until combined. Batter will be fairly thick.
4. Remove 3/4 c of the red velvet batter and set aside. Mix with 2 tbsp milk. Set aside.
5. Pour remaining batter into a greased 9×13 baking pan. Spread smooth with spatula.
6. Cream sugar and cream cheese until fluffy. Add eggs and vanilla and mix until smooth.
7. Pour cream cheese mixture over red velvet batter. Smooth flat.
8. Drop spoonfuls of the remaining red velvet batter (that you mixed with the milk) over cream cheese. Use knife to draw patterns and swirl throughout cream cheese.
9. Bake 30-35 minutes at 350 degrees or until toothpick inserted in middle comes out cleanly.
10. Let cool completely before cutting.

*Notes: If you want to use a cookie cutter to cut the brownies, they will be too thick in a 9×13 pan. Bake instead in 13×18 jelly roll pan