Yesterday, I was feeling like I needed to bake something seasonal. Since it is almost Valentine’s Day, I hopped on Pinterest and did a search for Valentine’s Day desserts. I found two recipes I wanted to try.
One was a Valentine’s Day version of muddy buddies, which my one son loves, and the other was this red velvet cheesecake brownie recipe. I couldn’t decide so I took to social media and asked my friends and followers which they would choose. The overwhelming majority was the brownies. Well, duh, it has my three favorite words in it; red velvet (I know, it’s two words), cheesecake, and brownie! The muddy buddies would have to wait for another time.
I started in on making the brownies and decided to make a double batch. I know that my co-workers have voted with their own tummies in mind, so I figure I better make a batch just for the work crew. The recipe calls for a 9×9 pan but I only had one. So I bought a pack of 3 8×8 tinfoil pans. Either I could make 2 8×8’s that would be thicker, or I could make 3 8×8’s that would be thinner. I chose to make the 3 pans worth.
I filled the bowl of my stand-mixer with double the brownie ingredients. I turned the mixer on to just the first notch since the bowl was very full. The original recipe says the mix will be thick and not worry. I wasn’t sure what that meant at first, but after things were mixed, it ended up being VERY thick. Reminded me of a batch of homemade playdough, it was that thick. I figured I would trust the recipe and continued.
The next step was to save about 1/3 of the mix for the topping, so I did just that, still wondering how I am going to get brownies out of this playdough-y stuff. I spread what was left of the red velvet mix onto the bottom of the pans (remember I am making 3.) It was now time for the cheesecake part – yummy!! I don’t like to make extra dirty dishes, so I put the cheesecake ingredients into the same bowl I had mixed the brownie mixture in. It turned a nice pink! Perfect for Valentine’s Day!
I spread this pretty pink cheesecake mixture on top of the red velvet portion in the pans. Now it was time for the topper. Remember that brownie mix you were supposed to save? Now it gets mixed with about 4T of water to thin it out. Dollop this thinner brownie mix on top of the cheesecake layer and run a knife through all of the batters to make nice swirls.
I put it in the oven at 350 degrees Fahrenheit for 20 minutes like it said in the original recipe. I figured it would take less time than that since I was doing mine in 3 pans instead of the two the mixture would’ve made. I checked my brownies after the 20 minutes and I kept checking for approximately 20 more. After the 40 minutes, I took them out of the oven. I think they should’ve stayed in even a bit longer because some of the centers fell meaning they weren’t baked long enough. But they weren’t burnt which says to me that they are good enough to try. I am happy to report that they were quite good! I didn’t have that nice “brownie” flavor, but it had a subdued red velvet flavor and the cream cheese pulled it all together into a nice treat to serve.
If anyone has a different experience with the bake times, please let me know in the comment section.