Red Velvet Cheesecake Brownies
Beautifully bright red velvet brownies with a creamy cheesecake swirl
Servings 12
Calories 372kcal
Ingredients
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
- Red food colouring I use Pro Gel or Sugarflair
- 120 g Plain flour
- 20 g Cocoa powder
- A pinch of salt
Instructions
- Pre-heat your oven to 160C Fan/180C/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
Notes
If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
- 2 Eggs, large
- 165g Caster sugar
- 120g Butter
- ¾ tsp Vanilla extract
- ¾ tsp Cider vinegar
- Red food colouring
- 80g Plain flour
- 13g Cocoa powder
- 235g Full fat cream cheese
- 1 Egg
- 45g Caster sugar
- ¾ tsp Vanilla extract
Nutrition
Calories: 372kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 222mg | Potassium: 102mg | Fiber: 1g | Sugar: 27g | Vitamin A: 846IU | Calcium: 44mg | Iron: 1mg