Recipe: Red Velvet Cheesecake Brownies
Red velvet, gooey brownie, baked cheesecake goodness all in ONE tray bake! WHAT a way to kick of dessert week eh?! Big thumbs up to Caroline McCracken from our community for suggesting it!
For The Brownie Mix
- 1 tbsp Unsalted Butter
- 100 g Unsalted Butter
- 200 g Caster Sugar
- 1 tbsp Vanilla extract
- 25 g Cocoa Powder
- 1 Pinch Salt
- 1 tbsp Good Quality Red Food Colouring Gel
- 2 tbsp White Wine Vinegar
- 2 Large Eggs
- 90 g Plain Flour
For The Cheesecake Mix
- 225 g Cream Cheese
- 1 Large Egg Yolk
- 1 tbsp vanilla extract
- 50 g Caster Sugar
Preheat The Oven
Preheat the oven to 180°C.
Grease a 20x20cm square baking tin with the 1 tablespoon of butter and line with greaseproof paper.
Make The Brownie Batter
Pour the melted butter into a mixing bowl. Stir in the sugar, the vanilla extract, cocoa powder, salt, food coloring and vinegar.
Whisk in the 2 eggs and fold in the flour until completely incorporated.
Pour In 3/4 Of The Mix
Pour most of the mix into the baking tin, saving a quarter of it to swirl in on top, alongside the cheesecake mixture.
Make The Cheesecake Batter
Beat the cream cheese, egg yolk, vanilla extract and sugar until fully combined and smooth.
Dollop spoonfuls of the cream cheese cheesecake mix on top of the brownie batter and dollop the remaining brownie mix in between. Use a spoon to swirl the two together.
Bake, Chill & Serve
Bake for 30 minutes, then leave to cool in the tray. Chill in the fridge for at least 1 hour before cutting and serving.
Makes 25 small squares.
Hungry for more? Try one of these!