Recipe: Taylor Swift-Inspired Maroon Velvet Cheesecake Brownies

“And how the blood rushed into my cheeks

So scarlet, it was (Maroon)”

Taylor Swift is a subtle artist. She makes quiet moves but that isn’t to say she isn’t bold in the same way. When thinking of making a dessert to celebrate the album release of Midnights, I had to go with something that went along with one of my top songs on this album, “Maroon”. I decided that this dessert had to be sweet, and simple but still an experience for your tastebuds. The idea to do a play on red velvet was comical but so obvious I needed to do it and It birthed this recipe.

For this recipe, if you do not want to use baking chocolate you can use cocoa powder. It may not produce the same rich flavor but with how rich the cheesecake is you won’t even notice. The vinegar in the recipe is completely optional but I recommend it as the acid makes the coloring vibrant. These are best when you let them sit overnight so they can really set.

Ingredients

Brownie Batter

• ½ cup unsalted butter, melted
• 4oz crushed 40% baking chocolate bar
• ¼ tsp salt
• ¾ cup + 2 tbsp granulated sugar
• 2 large eggs
• ¾ tsp vanilla extract
• ½ tsp white vinegar
• 2-3 tsp red food coloring
• ⅔ cup flour (all-purpose)

Cheesecake layer

• 8 oz cream cheese, room temp.
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat Oven to 350F. Line 8×8 baking pan with parchment paper.
2. Make Brownie Batter
   1. Melt butter, crushed chocolate bar, and salt in the microwave n 30-second intervals.
   2. Add sugar and whisk until combined.
   3. Add eggs, vanilla extract, and vinegar and whisk.
   4. Add coloring until the desired color is reached.
   5. Fold in flour with a spatula.
   6. Set aside ⅓ batter for later.
   7. Pour the rest in the pan
3. Make Cheesecake Layer
   1. Beat cream cheese and sugar on medium speed until fluffy.
   2. Beat in egg and vanilla.
4. Dollop on brownie batter
5. Top with remaining batter and swirl
6. Bake 24-30 mins until cheesecake is set and slightly puffed.
7. Let Cool completely then refrigerate for at least 2 hours. (They are best when set overnight.)
8. Once firm, lift out of pan then cut.