Red Velvet Cheesecake Swirl Brownies

It’s February, Valentines Day is almost here and therefore love is in the air! And what’s a better way to celebrate than with the super delicious Red Velvet Cheesecake Swirl Brownies? Visually they look stunning and they’ll be getting your lover to fall for you all over again!

As the foodie and the indecisive person I am, this dessert it perfect. I mean, why choose between a brownie or cheesecake when you can have both right? It’s like getting two for the price of one.
Okay so the food coloring I used was labeled “Dark Red” so the results weren’t as bright as I imagined it to be. It’s more of a red wine, burgundy color. When adding the cocoa powder it made the mixture brown and I couldn’t even tell if it was red when adding the food coloring. So… it’s a bit of trial and error. But definitely try to get a hold of bright red food coloring, it’s so much more eye catching!
I know for a fact that I’d love to recieve a yummy sweet treat for Valentines Day and I know for certain your loved one will to! They taste just as good as they look and I’m not exaggerating. I brought them to a family gathering and they’re so good they were gone in less than an hour!
Ingredients
Red Velvet Brownie:
  • 115g Unsalted Butter
  • 150g Golden Caster Sugar
  • 2 tsp Vanilla Extract
  • 20g Cocoa Powder
  • 1tsp Cider Vinegar
  • Red Food Coloring
  • 2 Eggs
  • 95g All Purpose Flour
  • Pinch of Salt

Cheesecake:

  • 225g Full Fat Cream Cheese
  • 35g Golden Caster Sugar
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract

Directions 

Red Velvet Brownie:

  1. Preheat oven to 170 degrees Celcius. Butter and line baking tin with parchment paper.
  2. Melt butter in 15 second intervals in the microwave. Add sugar and mix well.
  3. Add vanilla, cocoa powder, salt, vinegar and red food coloring to butter mixture. Mix until well combined.
  4. Mix both eggs into the mixture until nice and smooth.
  5. Add the flour and gently fold it into the batter without overworking it.
Cheesecake:
  1. In a large bowl, beat the cream cheese with a spatula or whisk to soften.
  2. Add sugar, egg yolk and vanilla, mixing until smooth and shiny.
Assemble:
  1. Pour 3/4 of the brownie batter into the baking tin and roughly smooth it out.
  2. Add blobs of cheesecake all over the top of the brownie batter.
  3. Blob the rest of the brownie batter on top.
  4. With a skewer or knife, drag it through the batter creating swirls.
  5. Bake for about 25 minutes of until a skewer comes out clean when inserted into the middle.
  6. Cool it for 10 minutes in the tin before transferring it onto a wired rack to cool completely.
  7. Cut the brownies into square of desired size and serve!
Notes:
  • I used liquid food coloring which would make the batter thin out a little but I didn’t really have this problem. It worked fine for me. If you have gel food coloring it works just as well. Add the food coloring a little bit at a time as the color does lighten a bit after baking.
  • After baking store in an airtight container and it’ll last 5-6 days.
  • I use apple cider vinegar. Any cider vinegar would work or even white wine vinegar.

 

 

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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