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Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups white sugar
- 1.5 cups brown sugar
- 4 large eggs, room temperature
- 2oz red food coloring
- 4 teaspoons vanilla extract, divided
- 2.5 cups self rising flour (or all purpose with 2 tsp baking powder & 1/2 tsp salt added)
- 6 tablespoons cocoa
- 1 8oz package cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 tablespoon flour
- 1 14oz can sweetened condensed milk
- 1 large egg
Instructions
Preheat your oven to 350 degrees.
In a large bowl using an electric mixer or stand mixer, beat together the 1 cup of butter & both white and brown sugars. Beat in the eggs one at a time until smooth. Stir in the food coloring & half the vanilla extract. Gently fold in the flour & cocoa, being careful not to over mix. I can’t stress that enough – don’t over mix! The batter will be very thick.
Spray a 9×13 inch baker with non-stick cooking spray or Baker’s Secret. Pour in the brownie batter, scraping the sides of the bowl to get it all out.
In a large bowl, beat together the cream cheese and 2 tablespoons of butter until smooth. Mix in the flour, vanilla, sweetened condensed milk, & the egg until well combined. Spread the cream cheese mixture over the brownie batter. Bake at 350 degrees for 45 minutes.
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