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
- 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
- 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.
- 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.
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!
MonuTeena RecipesPassion17 October, 2014 at 9:15 am
o my Gosh look at the colours dear 🙂 looking awesome bookmarked 😉
Marie19 December, 2015 at 10:18 pm
Hi, is it a must to add in vinegar?
Sharon Lam22 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.
Marie22 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
Cradhika2006@gmail26 December, 2015 at 6:20 pm
Even lemon juice works well
Sharon Lam26 December, 2015 at 10:17 pm
Yes, lemon juice will work too. 🙂
jessica6 April, 2018 at 9:52 pm
i made this and it was great