Out of my six kids, three are already grown and married and I have 7 grandkids. Yes… seven. Four from my oldest son and 3 from my only daughter. My son Cameron and his wife Tiffany haven’t decided if I am getting any from them, the boogerheads. But that’s ok… I mean, here I am, at the age of 29 with 7 grandkids! That should keep me going, right? At my young age? (You’re falling for this, aren’t you? Humor me here.)
My daughter in law Tiffany has a strange addiction to anything Red Velvet. Until I met her years back, I had never even tasted anything red velvet-ish. Not even once. Truthfully, I still prefer my chocolate cakes, cupcakes and brownies to be a deeper chocolate flavor but I can see the allure that red velvet has for others, so I make it. Don’t get me wrong… I also eat it when I make it lol.
Tiffy unfortunately wouldn’t like this version. Why? Because it has mint and as much as she loves red velvet, she has an aversion to mint. We keep her around even in light of these fatal flaws of heres.
These however are a chocolate/mint/red velvet/ cheesecake/Â lovers dream. You get all of these things all mixed up in these brownies. They are a peppermint red velvet brownie swirled with a creamy vanilla cheesecake topping.. Ummm, I think I will manage to eat one or two
or eight of these even without being a major fan hehehe.Â These are a slightly cakey brownie when they first cool, but if you refrigerate them, they get fudgier and firmer, which is more to my liking. They are also easier to cut that way. These brownies don’t take but a few minutes to throiw together and get into the oven, then they have an approximately half hour bake time. So these are perfect for those “oh crap, I need something for that church Christmas dinner” or just as an easy treat for your family or best yet, as a pretty brownie to put out on your Christmas cookie tray.
These originally came from Southern Living. I made very little in the way of changes, just the type of chocolate used and the amount of cream cheese in the topping and I quadrupled the amount of peppermint extract. The original called for 1/4 teaspoon and first time I made these, I couldn’t taste even a hint of peppermint. Not a bit.
You know the drill….
Red Velvet Peppermint Cheesecake Brownies
- 2 ounces semi sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 3/4 cup unsalted butter
- 2 1/3 cups sugar, divided
- 1 small (1 ounce) bottle red food coloring
- 1 teaspoon peppermint extract
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- pinch salt
- 6 ounces cream cheese, room temp
- 2 egg whites
- 2 tablespoons flour
- crushed peppermint candies to sprinkle on top (optional)
- Preheat oven to 350 degrees. Line a 13×9 inch pan with foil, making sure to have enough to overhang the pan somewhat and then grease the foil.
- Microwave the chocolate and butter together in a large bowl at about 60% power for 1 minute. Stir, then do again in 30 second intervals until the chocolate is completely melted.
- Stir in 2 cups of the sugar, then add the eggs, one at a time, mixing just until well blended after each one. Add the food coloring, the peppermint extract and 2 teaspoons of the vanilla; mix well. Add in the 1 1/2 cups flour and mix just until the flour is blended in.
- Spread batter into the prepared pan.
- In a small bowl, combine the cream cheese, 1/3 cup sugar, the remaining vanilla, egg whites and 2 tablespoons flour. Beat well.
- Spoon the cream cheese mixture over the top of the brownie batter and swirl in with a butter knife.
- Bake at 350 for about 30 to 34 minutes or until a skewer inserted in the middle comes out with just a few moist crumbs. Let cool on a rack in the pan for about an hour, then use the foil to lift the brownies out onto a cutting board. Carefully remove the foil and cut the brownies into bars. Store these tightly wrapped in the fridge.
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How many eggs go in the bowl with the chocolate/butter mixture? The only eggs listed are 2 egg whites down with the cream cheese topping ingredients.