Red Velvet Cream Cheese Brownies :Gluten Free:

It’s the middle of December and all I want right now are brownies.  I’m in that time of year where I will eat full fat, full sugar, no gluten treats and I will enjoy them to their fullest. This year, I’m trying red velvet brownies.

 

This recipe requires plenty of red food coloring. Don’t think leftover red from Valentine’s Day cupcakes will work. Get a full bottle ready.

You will need a mixer for some wet ingredients.

A saucepan for some other melted ingredients.

A bowl with a sifter to mix some dry ingredients.

And a pan to pour most of it in. You’ll need to save a little for some cool marbling effect on top.

Get that mixer cleaned up quick so you can use it for the cream cheese.

And pour it on top of the brownies.

Make some lines of leftover red velvet batter.

Run a knife through all that stuff. Make some cool designs. Get funky with it.

Now for the real recipe.

• 10 Tablespoons butter
• 3 ounces dark or semisweet chocolate, chopped
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla
• Red Food Coloring
• 3/4 cup Gluten-Free Flour
• 1/4 teaspoon salt
• 2 tablespoons Unsweetened Cocoa Powder

For the Cheesecake Layer

• 8 ounces Cream Cheese, softened
• 1/3 cup sugar
• pinch salt
• 1 large egg
• 2 teaspoons vanilla

Directions:

1. Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
2. In small saucepot over medium heat, melt chocolate and butter until smooth. Allow to cool slightly.
3. In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Adjust food coloring to desired shade. I used 3/4 bottle. Slowly add in chocolate mixture until well combined.
4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Mix until just combined, careful not to overmix.
5. Pour batter into prepared baking pan.

For the Cheesecake Layer

1. Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
2. Bake 1 hour  or until just set and toothpick inserted comes out clean. Keep an eye the last few minutes so the cheesecake layer does not get too brown. Cool for an hour.