Red Velvet Cheesecake Brownies
8x8 inch pan
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup 113g unsalted butter, softened
- 2/3 cup 134g caster sugar
- 3/4 cup 96g all purpose flour
- 1/4 cup 30g good quality cocoa powder
- 1/4 tsp salt
- 2 eggs (60-65g each, shell on)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp red food colouring or until desired colour (optional)
- 8 oz 226g pack cream cheese, softened at room temp
- 3-4 tbsp caster sugar
- 1 tsp vanilla extract
- 1 egg
Instructions
- 1
Red Velvet
- 2
Preheat oven to 176C.
- 3
Line your 8x8 inch pan. I used a 10x6.
- 4
In your mixing bowl, beat sugar and butter until light and fluffy.
- 5
Add cocoa powder, beat until combined.
- 6
Add red food colouring, vinegar, and vanilla extract.
- 7
Mix to combine, then add in eggs.
- 8
Beat to combine and add flour.
- 9
Mix until combined.
- 10
Reserve about 1/4 cup batter for swirling.
- 11
Pour the batter into lined pan, and smooth out the top.
- 12
Then prepare cheesecake batter.
- 13
Cheesecake Batter
- 14
Use a spatula to soften the cheese before adding vanilla, sugar, and eggs.
- 15
Switch to whisk and whisk until combined.
- 16
Carefully pour mixture over brownie batter and smooth out the top.
- 17
Using a teaspoon, scoop dollops of reserved brownie batter on top of cheesecake batter.
- 18
Then use a tooth pick, skewer, or back of a butter knife to create swirls.
- 19
Bake for 30-35 mins at 176C.
- 20
Allow to cool completely before slicing it into squares.