Red Velvet Cheesecake Brownies

Really Yummy!

1/2 c. butter

2 oz dark chocolate, coarsely chopped

1 c. sugar

2 large eggs

1 tsp vanilla

1 1/2 tsp red food coloring

2/3 c. flour

1/4 tsp salt

1 8 oz pkg cream cheese, room temp

1/3 c. sugar

1 large egg

1/2 tsp vanilla

parchment paper

1. Preheat over to 350 degrees. Butter the bottom and sides of an 8 in metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting it extend up the sides and overhang slightly (this will make it easier to remove the brownies after they are baked. Butter the parchment(I sprayed with butter flavored Pam). FYI-I doubled the recipe and put it in a regular casserole sized metal baking pan.

2. In a small, heatproof bowl, melt butter and chocolate together in microwave. Stir till smooth and let cool a few minutes.

3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture slowly, so not to cook the eggs(I believe this is called tempering the eggs maybe?) and stir until smooth. Add flour and salt and stir well.

4. Pour into prepared pan and spread into an even layer.

5. To prepare cheesecake mixture, beat cream cheese, sugar, egg, and vanilla. Distribute the cheesecake mixture in dollops over batter in the pan. Swirl with a knife or spatula (don't over swirl-I did and I wanted to see more white/red instead of mixed on the top)

6. Bake for 35-40 min, until brownies and cheesecake are set. A knife inserted should come out clean and edges lightly browned.

7. Let cool completely in pan on a cooling rack before lifting out the parchment paper. Cut into squares.