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Red Velvet Cheesecake Brownies Recipe – Laura Vitale – Laura in the Kitchen Episode 731

Posted on by Gordon Speno
Red Velvet Cheesecake Brownies Recipe – Laura Vitale – Laura in the Kitchen Episode 731


Hi guys! I’m Laura Vitale and on this episode
of Laura in the kitchen I want to share with you my Red Velvet Cheesecake Brownies. They
are like a brownie layer, like a red velvet brownie layer with a cheesecake type layer
on top. They are out-of-this-world delicious. Definitely a treat that once in a while are
worth having. The ingredients you’ll need are few. Its just kind of basic ingredients.
Starting with some granulated sugar, some unsalted butter that has been softened at
room temperature, flour – all purpose flour, cocoa powder, salt, red food coloring, there’s
a drop of distilled white vinegar, vanilla extract, eggs and then you’ll need some cream
cheese another egg and some more sugar, for the cream cheese layer. Okay, let’s get started.
The first thing I am going to do, I’m going to make this in my standing mixer. I have
got my oven preheated to 350. I have got an 8×8 inch baking pan lined with parchment,
sprayed with non-stick spray. So we are pretty much ready to rock and roll. Want to just
put my butter and sugar and I’m going to cream that together really well, because I want
that to kind of get as incorporated as I can get it and then that’s – I mean, I already
have everything pretty much prepped. But I am going to wait for that to get nice and
combined and then we’ll add in the next ingredient. Just going to add my vanilla and eggs and
get those combined. Just going to keep my eye on that, I want to make sure that it gets
combined really really well. And scrape the bowl with a spatula, if you need to, because
sometimes it gets stuck to the sides of the bowl and you don’t want that to happen. I
am going to add my cocoa powder and I am going to do this because I want each ingredient
I am going to add to get really well incorporated. I am just going to scrape the sides of my
bowl really quickly and sometimes when you are making a batter like a brownie batter
the cocoa doesn’t get mixed in as well as I like it to, so I am going to add that in
now and you’re going to – just kind of let that go in between each one and I am also
going to add in my salt and some red food coloring. You need the red food coloring because
you’re making red velvet brownies! So you know – use the one that you like. I want that
to be nice and red. You can add your favorite food coloring, I am also going to add in the
drop of distilled white vinegar. And now, look how red and luscious that looks! A Scrapeemaroo!!!
That just means give it a good scrape. I crack myself up. Okay and add in the flour, alright.
Bring this back up and let that get nicely incorporated. I am just going to tidy up a
little tiny bit because we need to be ready to make our cheesecake-y kind of thing “topping”
to put on top of this. I am going to reserve like a quarter cup of my batter, not much.
And then I am going to take the rest, now obviously you will do a much better job of
cutting your parchment paper to fit, than I did. I am not the best at it, because honestly,
you know – if you know me then you know my patience – huh you know its just not one of
the things that I was blessed with. I have patience with a lot of things, but with tedious
things, just not – not my thing. And my husband luckily totally gets it, because he’s the
same way. I am going to spread my batter evenly in my little baking pan here. If you don’t
want to use the food coloring, by all means leave it out. But you know this is red velvet
after all and I like to use some food coloring. You could also use, maybe some beet juice
or something like that to give it like a natural red color. But then, you had have to change
up the recipe a bit because that’ll be adding a lot too much moisture. And to be honest,
I have never done it so I wouldn’t even know where to start. Okay! This looks good, doesn’t
have to be too perfect. Set this aside. I am going to set this back here and we’re going
to get going on making our “cheesecake” kind of thing to spread on top of this. I have
got some cream cheese, you want to make sure its softened at room temperature – really
important. Otherwise this isn’t going to work because it would not cream. And I just like
to take my spatula and just work it for like a few seconds just to get it loosened up a
bit. Just going to add my sugar, egg and vanilla. You need a little splash of vanilla. I am
going to switch to my whisk here, just to combine everything together really nicely
and whisk that egg in. Then I’ll probably just end up switching back to my whisk anyway
so. Okie-dokie. Just going to pour this all over the top of my red velvet base and then
kind of – oops, go ahead and get these as even now as you can. Now these are something
people go absolutely crazy for anytime I make them, I mean its red velvet, its brownie and
its got like a cheesecake kind of thing on top of it. I mean how can that be anything
but fabulous. Make sure you serve this to people you really like, because they will
stick around. Then I am just going to take the remaining batter, dollop that on top.
And then you just take a butter knife and you just swirl the batter back and forth.
Now another one of my not-so-blessed-things have been my swirling – is my swirling abilities.
They are not the best. But hey, this is as good as its going to get. But the end of the
day if it tastes delicious, isn’t that what matters? Pop this into the oven pre-heated
at 350F for around 30 minutes or until they are completely cooked, then cool them and
we’ll serve them and slice them. My brownies were in the oven for about 35 minutes and
I have let them cool pretty much completely. Did you see the beauty of that – parchment
paper because you can lift them right out. And now you can cut them – I mean it does
look beautiful right? Even though I am kind of challenged in that department, I am making
things look good when it comes to swirling. But I am pretty sure that, that looks gorgeous.
Just going to cut them like so, I’ll get 16 pieces out of this. You can make them smaller
if you want to, of course. But, I mean – I don’t want to do my own horn or anything – toot
toot. But they look pretty bomb and they are so good. I just want to place these on, I
mean look how beautiful they look. You can see that the cheesecake top, the cheesecake
topping has still a little give to it, the red velvet brownie part down there is moist
and it is soft. Its not going to be dense and chewy or fudgy but it is just like the
perfect texture for what we are going for. I am just going to give one of these a bite.
I am not going to take too big of a bite, because I do have plans for dinner. I have
got people coming over for dinner and I don’t want to be piggish and be like, oh! I ate
all your dessert. So dynamite. You can taste that cheesecake, nothing is really sweet at
all. Its just they’re just incredible. These are – must be on your next must-make desserts
list because these are really really delicious. They don’t take very long to make at all,
easy to put together, very impressive if I do say so myself. Laurainthekitchen.com will
have you covered with the recipe. If you have any requests for future episodes make sure
that you leave them down below because I always read your comments. I hope you have enjoyed
spending time with me guys and I’ll see you next time. Bye bye!

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