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Staff picks: Sunny St. Lucia with Chelsea, Pexioto, and Red Velvet Yumminess

Posted on December 20 2014

 

Vacation spot : St.Lucia 
Saint Lucia is the perfect destination, whether you're after romance, rejuvenation or adventure. A genuine, natural landscape of gorgeous palm-fringed beaches, miles of unspoiled rainforest and the majestic Piton Mountains, are sure to indulge every taste. Natural waterfalls, breath-taking views, friendly locals and authentic culture impress the most travelled individuals for a holiday with lasting memories.
      ( Read More )
Favourite Kalloné Item: Pexioto's Newest bustier top and bottom
 
And Red Velvet Cheesecake Brownies below!


 Ingredients


1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract
Special equipment: 8 by 8-inch baking pan

 

 

 

 

 


Directions

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Recipe courtesy Sunny Anderson, 2010

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