Red Velvet Cheesecake Brownies

Can I please tell you that these brownies are amazing?! One of the best brownies I’ve had, besides the S’mores Milo Brownies of course. Heeeeeeee… I tried to describe these brownies, but quite honestly, I don’t think I can do them any justice. You have got to try it at least once. It’s so quick and simple to make them, no need for a double boiler, no need to melt anything.

Just 2 large mixing bowl, your ingredients, baking pan, your pre-heated oven, a craving for some delicious dessert, and you are good to go! I love making those swirls, the process is so therapeutic, and it makes me feel a little artsy. I like to think that every swirled cake is unique because you can’t replicate the exact same swirl for each cake you bake even if you try. Here is a picture of how the brownie looks like when I cut into it, and just seconds before I stuffed my face with it. 😀

Here’s how the little slices of velvety heaven was made.

Red Velvet Cheesecake Brownies

Delishar

8x8 inch pan

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Ingredients

  

Red Velvet

• 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

Cream Cheesecake

• 8 oz 226g pack cream cheese, softened at room temp
• 3-4 tbsp caster sugar
• 1 tsp vanilla extract
• 1 egg

Instructions

 

Red Velvet

• Preheat oven to 176C.
• Line your 8x8 inch pan.  I used a 10x6.
• In your mixing bowl, beat sugar and butter until light and fluffy.
• Add cocoa powder, beat until combined.
• Add red food colouring, vinegar, and vanilla extract.
• Mix to combine, then add in eggs.
• Beat to combine and add flour.
• Mix until combined.
• Reserve about 1/4 cup batter for swirling.
• Pour the batter into lined pan, and smooth out the top.
• Then prepare cheesecake batter.

Cheesecake Batter

• Use a spatula to soften the cheese before adding vanilla, sugar, and eggs.
• Switch to whisk and whisk until combined.
• Carefully pour mixture over brownie batter and smooth out the top.
• Using a teaspoon, scoop dollops of reserved brownie batter on top of cheesecake batter.
• Then use a tooth pick, skewer, or back of a butter knife to create swirls.
• Bake for 30-35 mins at 176C.
• Allow to cool completely before slicing it into squares.

Notes

Use this link for cups to grams conversion
http://dish.allrecipes.com/cup-to-gram-conversions/

Adapted from Laura in The Kitchen

Serve with a glass of cold milk, and try not to eat everything!
Bon appetit!!