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Fudgy red velvet brownies with little cheesecake ghosts hiding on top—spooky, rich, and absolutely worth the extra few minutes. 👻❤️#HalloweenDesserts #RedVelvetBrownies #CheesecakeBrownies #SpookyBaking #FallBaking Ingredients Brownies - 1 cup (226 g) brown butter, cooled slightly but still liquid - 1 cup (200 g) granulated sugar - 1/2 cup (100 g) packed brown sugar - 1/4 cup (25 g) Dutch-process cocoa powder - 1 cup (125 g) all-purpose flour - 2 tsp vanilla extract - 1/4 cup (60 ml) buttermilk, room temperature - 3 large eggs, room temperature - Red food coloring, as needed for a deep red color Cheesecake filling - 8 oz (226 g) cream cheese, room temperature - 1/4 cup (50 g) granulated sugar - 1 tsp vanilla extract - 1 large egg - Black food coloring, a very small amount steps 1. Preheat the oven to 350°F (175°C). Line an 8-inch or 9-inch square pan with parchment, leaving an overhang. 2. In a large bowl, combine the 3 eggs, granulated sugar, and brown sugar. Whip for several minutes until pale, thick, and glue-like; set aside. 3. In a second bowl, whisk the slightly cooled brown butter with the Dutch-process cocoa until completely smooth. 4. Pour the cocoa-butter mixture into the egg-sugar mixture and whisk until combined. Add 2 teaspoons vanilla, the room-temperature buttermilk, and enough red food coloring for a deep red batter. 5. Fold in the flour only until no dry streaks remain. Do not overmix. 6. For the cheesecake, beat the room-temperature cream cheese and 1/4 cup sugar for about 30 seconds. Add 1 teaspoon vanilla and 1 egg; mix until smooth. 7. Transfer 1 tablespoon cheesecake batter to a tiny bowl and stir in a very small amount of black food coloring. Keep the rest white. 8. Spread half the red velvet batter in the lined pan. Add half the white cheesecake mixture, then gently cover it with the remaining red velvet batter. 9. Drop spoonfuls of the remaining white cheesecake batter over the red surface. Drag a butter knife downward through each dollop to create a rounded head and tapered ghost tail. 10. Dip the knife tip into the black cheesecake mixture and add two eyes and one small mouth to each ghost. 11. Bake for 40–45 minutes, until a toothpick comes out mostly clean with a few moist crumbs. The cheesecake ghosts may brown slightly. 12. Cool completely before lifting from the pan and cutting into squares.

Fudgy red velvet brownies with little cheesecake ghosts hiding on top—spooky, rich, and absolutely worth the extra few minutes. 👻❤️#HalloweenDesserts #RedVelvetBrownies #CheesecakeBrownies #SpookyBaking #FallBaking Ingredients Brownies - 1 cup (226 g) brown butter, cooled slightly but still liquid - 1 cup (200 g) granulated sugar - 1/2 cup (100 g) packed brown sugar - 1/4 cup (25 g) Dutch-process cocoa powder - 1 cup (125 g) all-purpose flour - 2 tsp vanilla extract - 1/4 cup (60 ml) buttermilk, room temperature - 3 large eggs, room temperature - Red food coloring, as needed for a deep red color Cheesecake filling - 8 oz (226 g) cream cheese, room temperature - 1/4 cup (50 g) granulated sugar - 1 tsp vanilla extract - 1 large egg - Black food coloring, a very small amount steps 1. Preheat the oven to 350°F (175°C). Line an 8-inch or 9-inch square pan with parchment, leaving an overhang. 2. In a large bowl, combine the 3 eggs, granulated sugar, and brown sugar. Whip for several minutes until pale, thick, and glue-like; set aside. 3. In a second bowl, whisk the slightly cooled brown butter with the Dutch-process cocoa until completely smooth. 4. Pour the cocoa-butter mixture into the egg-sugar mixture and whisk until combined. Add 2 teaspoons vanilla, the room-temperature buttermilk, and enough red food coloring for a deep red batter. 5. Fold in the flour only until no dry streaks remain. Do not overmix. 6. For the cheesecake, beat the room-temperature cream cheese and 1/4 cup sugar for about 30 seconds. Add 1 teaspoon vanilla and 1 egg; mix until smooth. 7. Transfer 1 tablespoon cheesecake batter to a tiny bowl and stir in a very small amount of black food coloring. Keep the rest white. 8. Spread half the red velvet batter in the lined pan. Add half the white cheesecake mixture, then gently cover it with the remaining red velvet batter. 9. Drop spoonfuls of the remaining white cheesecake batter over the red surface. Drag a butter knife downward through each dollop to create a rounded head and tapered ghost tail. 10. Dip the knife tip into the black cheesecake mixture and add two eyes and one small mouth to each ghost. 11. Bake for 40–45 minutes, until a toothpick comes out mostly clean with a few moist crumbs. The cheesecake ghosts may brown slightly. 12. Cool completely before lifting from the pan and cutting into squares.

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KOKE O ANDRES YA ESTA EN TIEMPO REAL Y TODOS EXOLOTAN! EXATLÓN MÉXICO 2026 #Exatlón #ExatlónMéxico #Exatlónmexico2026 #exatlónméxico #exatlonmexicotvazteca Nuevas dinámicas harán vibrar a esta nueva generación de atletas, llevándolos a un nivel más competitivo. ¡𝗚𝗥𝗔𝗡 𝗘𝗦𝗧𝗥𝗘𝗡𝗢, lunes 24 de agosto por Azteca UNO! CAPITULOS Exatlón es una competencia deportiva de alto rendimiento en donde los participantes prueban su fuerza, inteligencia y coraje para convertirse en el ganador absoluto exatlon mexico en vivo hoy tv azteca 2026 Completo

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