Red Velvet Cheesecake Brownies

Beautifully bright red velvet brownies with a creamy cheesecake swirl

Course Dessert

Cuisine American

Keyword Brownies

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 372kcal

Author thebakingexplorer

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

You will need to use a professional grade gel food colouring to get the same shade of red that you can see in my photos. Brands I recommend are Pro Gel, Sugarflair and Colour Mill.

I prefer to use Philadelphia full fat cream cheese for the cheesecake element as it gives me the best results.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:

Cheesecake:

They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.