Red Velvet Cheesecake Brownies

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Butter

  Unsalted

  ½ cup or 114g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Vanilla extract

  2 tsp or 8g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ¼ cup or 20g

• Salt

  Table

  ⅛ tsp or 0.8g

• Vinegar

  Distilled

  ¾ tsp or 4g

• Wheat flour

  White, all-purpose, unenriched

  ¾ cup or 94g

• Cream cheese

  8 oz or 227g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Vanilla extract

  ½ tsp or 2g

• McCormick Red Food Color

  3 tsp or 15g

Directions

1. Preheat oven to 350F.
2. Beat the two eggs together in small bowl, set aside.
3. Melt butter.
4. In large bowl, mix butter with sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar.
5. Whisk in the eggs.
6. Fold in flour, combine well but do not over-mix.
7. Spray 8"x8" baking pan with nonstick spray. Pour batter into pan, leaving a little extra in bowl.
8. Combine the cream cheese, sugar, egg yolk, and vanilla in bowl using hand mixer on medium speed.
9. Mix for about 1 minute until smooth.
10. Spoon dollops of the cheesecake filling on top of the brownie batter in the pan.
11. Pour extra brownie batter over top of both layers.
12. Using a butter knife, start at the top of the pan and go through the batter and cheesecake filling from side to side across the pan. Once you have gone from side to side all the way down, change directions and go up and down.
13. Bake for 28-30 minutes. They are done when a toothpick poked in the center comes out clean.
14. Cool completely before cutting into squares.
15. Recipe by: Kelly | Typically Simple (source: https://onelittleproject.com/red-velvet-cheesecake-brownies/)

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