A giant pan of red velvet brownies marbled with a luscious cream cheese
Keyword: Bars, Brownies, Cheesecake
Author: Eva Bakes
Red velvet layer
3 and 1/4cupsflour
2 and 1/4cupsgranulated sugar
4Tablespoonsmilk of choicedivided
1Tablespoonred food coloring
28-ouncepackages cream cheesesoftened
Preheat your oven to 350 degrees F.
Grease or line a 13"x18" jelly roll pan (if you don't have a jelly roll pan, make sure you bake this in a pan with high sides). Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking powder.
In a medium sized bowl, mix together the eggs, oil, 2 TBSP of the milk, vanilla, red food coloring and vinegar.
Pour the egg mixture into the large bowl with the dry ingredients. The batter will be smooth and appear like play-doh. Transfer 3/4 cup of the batter to a small bowl and set aside. Distribute the remaining batter into your prepared pan and use a spatula to smooth out the surface and ensure that the corners of the pan get filled as well.
In the bowl of a stand mixer or in a large bowl if using a handheld mixer, mix the cream cheese and sugar on medium speed until smooth. Add the eggs and vanilla and continue mixing until there are no more lumps.
Pour the cream cheese mixture directly on top of the brownie layer in the pan. Smooth the top with a spatula.
Add the remaining 2 TBSP of milk to the bowl with the reserved batter. Mix well until smooth. Drop spoonfuls of batter on top of the cream cheese layer and swirl it in with the tip of a knife.
Bake the pan in your preheated oven for 15 minutes, then rotate the pan and bake for an additional 15 minutes. When the brownies are done, the batter should not jiggle when shaken.
Allow the brownies to cool completely before cutting and serving.
Brownies can be served at room temperature or chilled. They should be stored in an airtight container and stored in the refrigerator and will keep for several days.
Source: The Novice Chef