I am a huge fan of cheesecake brownies as they combine two delicious desserts into one even more delicious dessert! These Red Velvet Cheesecake Brownies combine moist fudgey brownies with creamy vanilla cheesecake. If you like brownies and you like cheesecake, you will love them! They’re so easy to make too and you need relatively little equipment. The bright red is really eye catching and they would be perfect at a bake sale or for Valentine’s Day!
To start, I made the cheesecake filling and set it aside.
For the brownie batter I first whisked the eggs and sugar together.
Then I added the melted butter, vanilla, vinegar and red food colouring.
Lastly I whisked in the flour, cocoa powder and salt.
I poured the brownie batter into the lined tin, added the cheesecake mixture in blobs on top, then used a butter knife to swirl the mixture together.
It baked for 30 minutes, then I left it to cool completely before slicing up.
The Red Velvet Cheesecake Brownies looked so pretty and colourful! The white cheesecake swirl against the red brownie is so striking.
They’re also super moist and fudgey – just what you want from a brownie! And the cheesecake is so creamy and absolutely scrumptious. They won’t last long!
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Red Velvet Cheesecake Brownies
For the cheesecake
- 350 g Full fat cream cheese
- 65 g Caster sugar
- 1 Egg large
- 1 tsp Vanilla extract
For the brownie batter
- 3 Eggs large
- 250 g Caster sugar
- 180 g Butter melted
- 1 tsp Vanilla extract
- 1 tsp Cider vinegar
- 1 tsp Red food colouring
- 120 g Plain flour
- 20 g Cocoa powder
- A pinch of salt
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
To make the cheesecake filling mix together the full fat cream cheese, caster sugar, egg and vanilla extract with a hand whisk or electric hand whisk until smooth
In a bowl, whisk together the caster sugar and the eggs until frothy
Add the melted butter, vanilla, vinegar and red food colouring, and whisk in
Add the plain flour, salt and cocoa powder and whisk in
Pour the brownie mixture into the traybake tin, then pour the cheesecake mixture on top in blobs
Using a knife, swirl the mixture around a bit, then bake it for 30 minutes
Leave it to cool completely before cutting into squares
Store in the fridge and eat them within 3 days
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