Red Velvet Cheesecake Brownies

These little brownies were my impromptu contribution to a last-minute football-watching party on Monday night.  Though I may not have been pleased with the game's result, I was quite pleased with my dessert.

Red Velvet Cheesecake Brownies
Makes 16 servings


1 stick butter
2 oz dark chocolate, coarsely chopped
1 1/3 cup sugar, divided
3 eggs
1 ½ tsp vanilla extract, divided
1 ½ tsp red food coloring
2/3 cup all-purpose flour
¼ tsp salt
8 oz fat-free cream cheese

1. Preheat oven to 350˚F.  Line an 8- or 9-inch square baking pan with aluminum foil and grease lightly.
2. In a small, heatproof bowl, melt butter and chocolate together.  Stir with a fork until very smooth.  Set aside to cool for a few minutes.
3. In a large bowl, whisk together 1 cup sugar, 2 eggs, 1 tsp vanilla extract, and the red food coloring.  Add in the chocolate mixture and stir until smooth.  The batter should be read.  Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. For cheesecake mixture, beat together cream cheese, remaining sugar, egg, and ½ tsp vanilla extract until smooth.  Drop mixture in dollops onto prepared brownie batter.  Gently swirl two batters with a butter knife.
6. Bake for 35 to 40 minutes, until brownies and cheesecake are set.  A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7. Cool in the pan completely before slicing and serving, either at room temperature or chilled.  Brownies can be refrigerated, covered, for several days.