Description
Delicious red velvet brownies with a creamy cheesecake swirl, perfect for dessert lovers.
Ingredients
Scale
- 150 g (5.3 oz) unsalted butter, softened to room temperature
- 275 g (9.7 oz) caster sugar (for brownie base)
- 2 tsp vanilla extract
- 1 tsp red food colouring (gel recommended)
- 4 medium eggs (room temperature preferred)
- 30 g (1 oz) cocoa powder (preferably high-quality unsweetened, Dutch-processed)
- 125 g (4.4 oz) plain all-purpose flour, sifted
- 1 tsp white wine vinegar
- 250 g (8.8 oz) full-fat cream cheese, room temperature
- 75 g (2.6 oz) caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
Instructions
- Step 1: Preheat the oven to 180°C (356°F) conventional or 160°C fan. Line a 9×9-inch square baking tin with parchment paper fully covering the base and sides for easy removal.
- Step 2: Beat the unsalted butter and 275 g caster sugar together using an electric mixer until smooth, creamy, and light in color, indicating the sugar is well incorporated and the mixture is fluffy.
- Step 3: Add 2 tsp vanilla extract and 1 tsp red food colouring to the butter and sugar mixture. Mix thoroughly to form a thinner paste that is evenly red in color throughout the batter.
- Step 4: Break in the 4 medium eggs one at a time, beating well after each addition to fully emulsify the batter and maintain texture consistency.
- Step 5: Sift together 30 g cocoa powder and 125 g plain flour. Add them to the wet mixture and beat gently to combine completely, ensuring there are no lumps but do not overmix to avoid dense brownies.
- Step 6: Stir in 1 tsp white wine vinegar last; mixing thoroughly. You may notice a slight fizz which indicates reaction enhancing the red color and flavor depth.
- Step 7: In a separate bowl, beat 250 g room temperature cream cheese, 75 g caster sugar, and 1 tsp vanilla extract until smooth and lump-free. Add 1 egg yolk and mix again briefly until fully combined.
- Step 8: Pour approximately 90% of the brownie mixture into the prepared baking tin and spread evenly. Dollop the cheesecake mixture over the brownie base in separate spoonfuls. Then dollop the remaining 10% of the brownie mixture over the cheesecake layer in small spots.
- Step 9: Using a knife or skewer, swirl the brownie and cheesecake layers gently to create a marbled pattern. Do not over-swirl; keep some distinct layers visible for visual contrast.
- Step 10: Bake in the preheated oven for 28 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. After baking, leave the brownies to cool in the tin for 20 to 30 minutes, then transfer to a wire rack to cool completely (approximately 2 hours) before cutting into 16 squares.
Notes
- Room Temperature: Store brownies in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat.
- Refrigeration: Place brownies in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for the best texture and flavor.
- Freezing: Wrap individual brownie squares in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature when ready to serve.
- Use unsalted butter softened at room temperature to ensure smooth mixing and proper fat integration, which impacts moistness.
- To achieve a rich chocolate flavor and deepen color, select high-quality Dutch-processed unsweetened cocoa powder.
- Gel food coloring is recommended for a vibrant, true red color without affecting flavor; if the color is not vivid enough, add an additional ½ teaspoon during mixing.
- Ensure cream cheese is at room temperature before mixing the cheesecake layer to prevent lumps and sinking. Mix gently for about 2 minutes only.
- Check doneness at 28 minutes by inserting a toothpick; a few moist crumbs indicate proper baking.
- For thicker brownies, allow them to cool completely (at least 30 minutes) before slicing.
- To create a more defined cheesecake swirl, gently run a knife through the batter 90 seconds into baking.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 75g (combined caster sugar in both layers)
- Sodium: Not specified explicitly
- Fat: Not specified explicitly
- Saturated Fat: Not specified explicitly
- Unsaturated Fat: Not specified explicitly
- Trans Fat: 0g
- Carbohydrates: Not specified explicitly
- Fiber: Not specified explicitly
- Protein: Not specified explicitly
- Cholesterol: Not specified explicitly