Cake Dessert

Red Velvet Cheesecake Brownies

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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. πŸ˜€

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

 

Red Velvet Cheesecake Brownies
8x8 inch pan
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Red Velvet
  1. 1/2 cup (113g) unsalted butter, softened
  2. 2/3 cup (134g) caster sugar
  3. 3/4 cup (96g) all purpose flour
  4. 1/4 cup (30g) good quality cocoa powder
  5. 1/4 tsp salt
  6. 2 eggs (60-65g each, shell on)
  7. 1 tsp apple cider vinegar
  8. 1 tsp vanilla extract
  9. 1 tbsp red food colouring or until desired colour (optional)
Cream Cheesecake
  1. 8oz (226g) pack cream cheese, softened at room temp
  2. 3-4 tbsp caster sugar
  3. 1 tsp vanilla extract
  4. 1 egg
Red Velvet
  1. Preheat oven to 176C.
  2. Line your 8x8 inch pan. Β I used a 10x6.
  3. In your mixing bowl, beat sugar and butter until light and fluffy.
  4. Add cocoa powder, beat until combined.
  5. Add red food colouring, vinegar, and vanilla extract.
  6. Mix to combine, then add in eggs.
  7. Beat to combine and add flour.
  8. Mix until combined.
  9. Reserve about 1/4 cup batter for swirling.
  10. Pour the batter into lined pan, and smooth out the top.
  11. Then prepare cheesecake batter.
Cheesecake Batter
  1. Use a spatula to soften the cheese before adding vanilla, sugar, and eggs.
  2. Switch to whisk and whisk until combined.
  3. Carefully pour mixture over brownie batter and smooth out the top.
  4. Using a teaspoon, scoop dollops of reserved brownie batter on top of cheesecake batter.
  5. Then use a tooth pick, skewer, or back of a butter knife to create swirls.
  6. Bake for 30-35 mins at 176C.
  7. Allow to cool completely before slicing it into squares.
Notes
  1. Use this link for cups to grams conversion
  2. http://dish.allrecipes.com/cup-to-gram-conversions/
Adapted from Laura in The Kitchen
Adapted from Laura in The Kitchen
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 

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

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6 Comments

  • Reply
    MonuTeena RecipesPassion
    17 October, 2014 at 9:15 am

    o my Gosh look at the colours dear πŸ™‚ looking awesome bookmarked πŸ˜‰

  • Reply
    Marie
    19 December, 2015 at 10:18 pm

    Hi, is it a must to add in vinegar?

    • Reply
      Sharon Lam
      22 December, 2015 at 9:11 am

      Hi Marie, the vinegar is to activate the baking agent used to make the cake rise. Don’t worry, you will not taste it at all.

      • Reply
        Marie
        22 December, 2015 at 9:22 am

        Hi Sharon, I don’t have vinegar at home so I must buy if I going to make tis brownie. Was thinking if there’s anything else tat can replace vinegar. Tks

        • Reply
          Cradhika2006@gmail
          26 December, 2015 at 6:20 pm

          Even lemon juice works well

          • Sharon Lam
            26 December, 2015 at 10:17 pm

            Yes, lemon juice will work too. πŸ™‚

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