Ingredients Red Velvet Batter ¾ Cup or 170 gm Unsalted Butter ¾ Cup or 150 gm Light Brown Sugar 1/2 Cup or 110 gm Granulated white sugar 2 Large Eggs 3 Tbsp Amoretti® Red Velvet Artisan 1 Tsp Amoretti® Madagascar Bourbon Vanilla Extract 1 ¾ Cup All-purpose Flour 200 gm ¼ tsp sea salt Cream cheese Batter 8 ounce or 227gm cream cheese (room temperature) 22 gm or 1 ½ Tbsp Unsalted Butter (softened) 1/3 cup or 75 gm Granulated White sugar 1 large egg 1 tsp 1 Tsp Amoretti® Madagascar Bourbon Vanilla Extract Directions Preheat the oven to 325 F. Grease, line with parchment and keep aside an 8 x 8 inch or 9x 13-inch baking tray. In a big bowl, melt the butter by microwaving it. Whisk in the Light brown sugar and white granulated sugar. Add the eggs and give it another mix. Drop in the Amoretti® Red Velvet Artisan and Amoretti® Madagascar Bourbon Vanilla Extract. Whisk the batter again. Mix the salt into the flour and then gently fold it in with the batter. Keep aside. In another bowl, using a hand mixer, whip the cream cheese until light and fluffy. Add in the butter and mix again until fully incorporated. Add the sugar and continue mixing until light and creamy. Add in the egg and mix it all again. Drop in the Amoretti® Madagascar Bourbon Vanilla Extract and give a final mix. Into the prepped baking tray, add two thirds of the red velvet batter. Dollop in the cream cheese batter here and there on top of the red velvet batter, until evenly distributed. Scoop in the reserved one third of the Red Velvet batter in between the cream cheese dollops. Use a skewer to make swirls in the batter to make a pretty pattern and evenly distribute the batters. Bake in the preheated oven for 40-50 minutes or until a skewer inserted comes out without any red velvet crumbs on it! Cool it in the refrigerator for a couple of hours or overnight before you cut into squares or bars. Enjoy with a drizzle of dark chocolate syrup!
