Simply Whole Kitchen

February 14, 2012

Red Velvet Cheesecake Brownies

Happy Valentines Day!!

I have to thank The Novice Chef for this amazing recipe and idea!  I, of course, had to make a few adjustments to make it a 'better for you' recipe BUT they turned out fastastic!  I will absolutly make these again and it is so nice to welcome red velvet back into my life!
I hope you have a happy and LOVE filled day! And if you have time, take the time to make these babies...they will make ANY day a little bit brighter!

Red Velvet Cheesecake Brownies
adapted from The Novice Chef

Red Velvet Layer:
1 1/4 c whole wheat pastry flour
2 c brown rice flour
1/2 c sugar in the raw
1/2 c coconut palm sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons soy milk, divided
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar

Cheesecake Layer:
2 8oz packages cream cheese, softened
1/2 c agave nectar
1/4 c sugar in the raw
2 large eggs
2 teaspoons vanilla
Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan
In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.

Combine the dry and wet ingredients, until completely combined. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.
Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.
Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Don't worry, my heart isn't broken...just my brownie :)  Enjoy!


Anonymous Mary said...

These look so good!

February 14, 2012 at 10:48 AM  
Blogger Texanerin said...

Three posts in one day? Haha. I love it.

These look amazing! Do you think brown rice flour has any benefits over whole wheat flour for people who don't have to eat gluten-free food?

You did a nice swirling job! Mine always just becomes one big... glob. Happy Valentine's Day! :)

February 14, 2012 at 12:53 PM  
Blogger Sara said...

Yes...I really love Valentines Day because of the I couldn't help myself! Plus two of them are just "remakes" of a recipe of mine or someone else, so almost three!

I think that using the brown rice flour makes the end product "softer" (if that makes sense). Whole wheat flour can come out very dense and 'hard'. If you can find it, I would suggest trying it. I like the end product (or at least the texture is more like white flour) and feel like those around me that try my recipes (and aren't on my diet) like it better too! Also similar is using whole wheat pastry flour (ground much more with a softer texture).

Happy Valentines Day Erin!

February 14, 2012 at 3:57 PM  

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