We felt an urge to whip out our mixing bowl and throw on an apron as soon as we spotted this Red Velvet Cheesecake Brownie…too yummy to not try!
Here’s how:
Ingredients
Brownies
2 large eggs
1/2 cup unsalted butter
200g granulated sugar
2 teaspoons vanilla extract
32g cocoa powder
1 pinch of salt
1 tablespoon of liquid or gel red food colouring
3/4 teaspoon white vinegar
95g all-purpose flour
Ingredients
Cheesecake Swirl
224g cream cheese, softened
50g sugar
1 egg yolk
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 180C. Butter a baking pan and set aside.
To make the brownie layer, beat 2 eggs together in a small bowl and put to one side.
Melt the butter in a microwavable bowl, checking every 30 seconds until melted.
In this order, stir in 1 cup of sugar, 2 teaspoons of vanilla extract, the cocoa powder, salt, food colouring and vinegar.
Whisk in the eggs.
Fold in the flour.
Pour the brownie batter into the prepared baking pan, leaving about 3 to 4 tablespoons for the top.
To make the cheesecake swirl, beat the softened cream cheese with 1/4 cup sugar, an egg yolk, and 1/2 teaspoon vanilla extract in a medium bowl until completely smooth.
Drop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
Cover with the last few tablespoons of brownie batter. Glide a skewer through the layers, creating a swirl pattern - be as creative as you like!
Bake the brownies for 30 minutes or until a skewer inserted in the middle comes out clean.
Allow the brownies to cool completely before cutting into squares.
Stack ‘em on a plate and share with your bezzie mates!
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