Red velvet cheesecake swirl brownies

    Red velvet cheesecake swirl brownies

    6saves
    50min


    3 people made this

    About this recipe: These are absolutely beautiful brownies! Moist and delicious with a delightful swirl of cream cheese filling inside that adds the flavour of cheesecake to a traditional red velvet cake.

    Ingredients
    Serves: 12 

    • 120g unsalted butter, melted
    • 200g caster sugar
    • 20g cocoa
    • 2 tablespoons red food colouring, or as required
    • 1 teaspoon vanilla extract
    • 1 teaspoon vinegar
    • 1/4 teaspoon salt
    • 2 large eggs, slightly beaten
    • 100g plain flour
    • 225g cream cheese
    • 50g caster sugar
    • 1 large egg
    • 1/4 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease an 20cm square baking tin.
    2. To make the red velvet brownie base: Whisk melted butter with 200g caster sugar in a large mixing bowl; stir cocoa, red food colouring, 1 teaspoon vanilla extract, vinegar and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
    3. Stir flour into cocoa mixture just until combined; set aside a small amount of the brownie mixture to swirl on top later, about 60g. Pour remaining brownie mixture into the prepared baking tin.
    4. To make the cheesecake topping: Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat in 50g caster sugar, 1 egg and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
    5. Spoon cream cheese mixture in dollops over the red velvet base; gently smooth to form an even layer using a knife or spatula. Do not overmix. Drizzle reserved red velvet mixture over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
    6. Bake in the preheated oven until a skewer inserted into the centre of the tin comes out clean, 30 to 35 minutes. Cool completely before cutting into squares; store covered in fridge.

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