Red Velvet Cream Cheese Brownies

Dear Friends,

I made these brownies yesterday to bring in to school for the 100th day of school celebration. The faculty and staff loved them! As for the young students at the elementary school, some loved it and some did not care for the cream cheese on top and ate the bottom part of the brownie. I suppose that these brownies are more for adults than children. Children usually love the simple chocolate brownies or cupcakes with frosting and sprinkles!

Try baking them at home this Valentine's Day! Recipe courtesy of the Food Network. I baked these brownies with my friend's organic eggs layer by her hens!

Organic Eggs

 

Ingredients

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• 1 tablespoon unsalted butter, for pan

Red Velvet Brownie Layer:

• 1 stick unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• Pinch salt
• 1 tablespoon red food coloring
• 1 teaspoon vinegar
• 2 eggs
• 3/4 cup all-purpose flour
• 1/4 cup chopped toasted walnuts

Cream Cheese Layer:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/8 teaspoon vanilla extract
• Special equipment: 8 by 8-inch baking pan
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Directions

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.