Browsing Tag


    Cake Dessert

    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

    8x8 inch pan


    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


    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.


    Use this link for cups to grams conversion
    Adapted from Laura in The Kitchen

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

  • Cake Dessert

    Heart Swirl Chocolate Swiss Roll

    I made a double batch of strawberry buttercream yesterday and I wanted to use it up. So I experimented with making heart swirls today on my swiss roll. Ingredients (Makes a…