These brownies are addictive. So addictive. And, I must share the recipe for this with ya’ll.
See, I came up with these by combining a couple of recipes already here on the Mrs – my Red Velvet Cheesecake & my Fudge Ripple Cake, and then putting a brownie spin on it. Did you get all that?
They are yummy & gooey – everything that a brownie should be. But then, there is the twist of the red velvet & the added element of the cheesecake topping. Decadent doesn’t even seem like a strong enough word to describe it. Out of this world good!
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
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.