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Red Velvet Cream Cheese Swirl Brownies
Cooking with Paula Deen
, Paula Deen's Christmas 2012
1 cup butter, melted
1/3 cup unsweetened cocoa powder
2 cups sugar, divided
5 large eggs, divided
1 (1-ounce) bottle red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 (8-ounce) package cream cheese, softened
Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour. In a small bowl, whisk together melted butter and cocoa until mixture is smooth.
In a large bowl, beat 1 3/4 cups sugar and 4 eggs at medium-high speed with a mixer until fluffy. Reduce speed to medium-low, and beat in food coloring, vinegar, vanilla, and butter mixture, beating until combined. Gradually beat in flour. Spoon batter into prepared pan.
In a small bowl, beat cream cheese, remaining 1/4 cup sugar, and remaining egg at medium speed with a mixer until smooth. Drop mixture by heaping tablespoonfuls on top of batter in pan, and gently swirl with a knife.
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely before cutting into squares. Store in an airtight container for up to 3 days.
Makes 2 1/2 dozen (approximately)
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