It's almost St. Patrick's Day time to start thinking green and using all my Guinness recipes. I actually just made a batch a Guinness Cupcakes per Mr. Apron's request. And I'll make another batch later this week to bring into work.
For this year's St. Patrick's Day I wanted to feature something a little different. I saw these bars months ago and pinned them (yes, I am on pinterest) with the idea of making them for St. Patrick's Day. Rather than making red velvet bars, I made them into green velvet bars. Now what's the difference you might be asking between green velvet and red velvet and the answer is food coloring. Instead of red, I used green. The rest is the same. And they taste exactly the same. So feel free to take red velvet recipes and change up the color based on the occasion!
Green Velvet Cheesecake Bars
1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp green food coloring
2/3 cup all purpose flour
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula. 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. Let cool completely before cutting.
Adapted from Sweet Pea's Kitchen