Today is my wonderful husband’s birthday. I took him to brunch, and then to the Georgia Aquarium. He has never been and has mentioned it lately so I decided to buy us some tickets.
Above, is the beluga whale, one of my favorite residents of the aquarium. We had a great time and look forward to going back when the dolphin exhibit is finished.
I also decided to make these red velvet cheesecake brownies. He likes Red Velvet Cake Cheesecake, so I thought this would be another way to have it.
I could have swirled the cheesecake layer into the brownie layer a little deeper, but they turned out great.
Red Velvet Cheesecake Brownies
Adapted from Baking Bites
1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp. red food coloring
2/3 cup all purpose flour
1/4 tsp. kosher salt
8-oz. cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp. vanilla extract
1. Preheat oven to 350º. Line an 8-inch square baking pan with aluminum foil and lightly grease.
2. In a small, heatproof bowl, melt butter and chocolate. Stir with a fork until very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Stir in the chocolate mixture until smooth. (If a brighter red batter is desired, add an additional 1/2 tsp food coloring.) Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop, in dollops, onto prepared brownie batter. Gently swirl two batters with a butter knife.
6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.