Yield: 16 SERVINGS
Prep time: 20 MIN
Cook time: 30 MIN
Cooling time: 2 HR
Total time: 2 HR 50 MIN
Delicious Red Velvet Brownies with a Vanilla Cheesecake Swirl! This is seriously the perfect brownie recipe! Perfectly moist and chewy with the bright red color.
FOR THE RED VELVET BROWNIES:
150g unsalted butter
275g caster sugar
2 tsp vanilla extract
1 tsp red food coloring
4 medium eggs
30g cocoa powder
125g plain flour
1 tsp white wine vinegar
FOR THE CHEESECAKE SWIRL:
250g full-fat cream cheese
75g caster sugar
1 tsp vanilla extract
1 egg yolk
TO MAKE THE RED VELVET BROWNIES:
Preheat your oven to 350°F (180°C). Line a 9×9″ square tin with parchment paper and set aside.
In a medium bowl, beat together your butter and sugar until combined!
Add in the vanilla and red food coloring (it easier to mix these two together to make a thinner paste), and then mix into the butter and sugar mixture!
Add in the eggs one at a time, beating each time. Add in the cocoa powder, and flour, and beat until combine.
Finally, add in the white wine vinegar and mix this mixture as little as possible.
TO MAKE THE CHEESECAKE SWIRL:
In a separate bowl, add your cream cheese, sugar and vanilla and beat on medium until smooth. Add in the egg yolk and mix again!
Pour 90% of your Brownie Mixture into the prepared pan – dollop over the cream cheese mix, and then dollop over the last little bit of the brownie mix.
Swirl the mixture together using a skewer or a fork – and then bake in the oven for 28-35 minutes.
Leave to cool in the tin for 20-30 minutes, and then cool fully on a wire rack! These will last in the fridge or at room temp on a cooler day, for 3-4 days.