You win some, you lose some

For the past week, the youngest member of our household has been begging me to make Red Velvet Swirl Cheesecake Brownies.  I finally got the ingredients and made them this morning.  They taste good, but I would not call them Red Velvet Swirl.  I put in 6 drops of red food coloring, and ended up with brownies that were so slightly tinted red, you would never guess they were supposed to be red velvet.  The swirling also did not turn out very well.  Below is my modified recipe for the next time I make these:

As you can see, not very red and swirly.

Red Velvet Swirl Cheesecake Brownies

Ingredients:

• 10 T butter
• 3 oz. semisweet chocolate chips
• 1 1/4 c sugar
• 2 lg. eggs
• 2 t vanilla
• Red food coloring
• 3/4 c all purpose flour
• 1/4 t salt
• 2 t unsweetened cocoa powder

Cheesecake Layer Ingredients:

• 8 oz. cream cheese (softened)
• 1/3 c sugar
• 1/8 tsp salt
• 1 lg. egg
• 2 t vanilla

Directions:

1. Preheat oven to 350 (325 if using glass).  Spray 8x8 pan and also parchment paper cut to the size of the pan.  Leave extra paper on two sides for easy removal of the brownies.
2. In a small bowl, melt chocolate chips and butter in the microwave until smooth.
3. In a separate bowl, mix eggs, vanilla, sugar and red food coloring.  ADD FOOD COLORING UNTIL THE BATTER IS DEFINITELY RED!
4. In a small bowl, mix flour, cocoa, and salt.  Mix with the rest of the batter.
5. Pour batter into pan.
6. Beat the cheesecake layer ingredients until smooth in a separate bowl and poor over brownie batter.  Add a couple of drops of food coloring and swirl with a fork or a sharp knife.
7. Bake for an hour (check around 50 minutes though).  Remove from the pan using the parchment paper and allow them to cool on a cooling rack.

If you try this recipe, please let me know how they turn out!