Red Velvet Brownies

Looking for a fun twist on a homemade brownie? These Red Velvet Brownies are a must try! This recipe from The Pioneer Woman is one you will want to hang on to. Here's how...

Ingredients:

• Nonstick cooking spray

• 8 oz. bittersweet 60% chocolate bars, chopped

• 1 1/2 cups granulated sugar, divided

• 1 cup packed light brown sugar

• 1 cup unsalted butter, cubed

• 1/4 cup unsweetened cocoa powder

• 6 large eggs, room temperature, divided

• 1(1-oz.) bottle red food coloring 

• 1 Tbsp. plus 2 tsp. vanilla extract, divided

• 1 3/4 cups plus 2 tbsp. all-purpose flour, divided

• 1/2 tsp. kosher salt

• 1 cup white chocolate chips

• 12 oz. cream cheese, softened

• 1/3 cup sour cream, room temperature

Directions:

Preheat the oven to 325°F. Spray a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Spray the parchment paper with cooking spray.

In a large saucepan over medium-low heat, combine the bittersweet chocolate, 1 cup granulated sugar, brown sugar, and butter, stirring until the chocolate is melted, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 15 minutes.

Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in the red food coloring and 1 tablespoon vanilla. Fold in 1 3/4 cups flour and the salt, stirring until completely smooth. In a small bowl, set aside ½ cup of the brownie batter. Fold the white chocolate chips into the remaining batter.

Spoon the remaining batter into the prepared pan, using a spatula to spread it into an even layer.

Meanwhile, in a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the cream cheese, the remaining ½ cup granulated sugar, and the remaining 2 teaspoons vanilla at medium speed until fully combined and creamy, 1 to 2 minutes. Scrape the bottom and sides of the bowl. Beat in the sour cream and the remaining egg, mixing until fully combined, 30 seconds to 1 minute. Beat in the remaining 2 tablespoons of flour until just combined.

Carefully dollop the cheesecake mixture all over the brownie layer; gently spread into a smooth layer. Dollop the reserved ½ cup brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.

Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to 55 minutes. Cool on a wire rack for 1 hour, then refrigerate for an additional hour before cutting and serving.