Try this delicious Red Velvet Cheesecake Brownies recipe! That distinctive mild chocolate Red Velvet flavour, brownie texture, and creamy cheesecake all in one!
I have made this recipe using S&C Natural Unflavoured Cocoa Powder and our famous Velvet Vanilla Natural Flavoured Icing Sugar. Take a look at the full ranges:
Ingredients
Red Velvet batter:
- 115g butter
- 200g caster sugar
- 25g S&C Natural Cocoa Powder
- 1 tbsp Colour Pop Intense Gel Red
- Pinch salt
- 1/2 tsp white vinegar
- 2 eggs
- 90g plain flour
Cheesecake batter:
- 225g cream cheese
- 65g Velvet Vanilla Natural Flavoured Icing Sugar
- 1 lg egg yolk
Method
Preheat oven to 160c fan
- In a microwave safe bowl, place the sugar and butter, then heat in short bursts until melted making sure to stir well between each increment.
- Next add the Cocoa Powder, salt and colouring and mix until well combined.
- Add the white Vinegar and mix again.
- Crack in the eggs and mix well to ensure they are fully combined.
- Finally, fold in the flour.
- Pour the mixture into a lined 9×9 inch brownie tin, reserving a little to swirl into the cheesecake topping, then set aside.
- In a clean bowl, whisk together the cream cheese, Natural Flavoured Icing Sugar, and egg yolk until well combined.
- Pour the cream cheese mixture over the brownie layer.
- Now spoon the reserved brownie batter in blobs on top of the cheesecake layer before swirling with a skewer or cocktail stick.
- Bake for 20-25 minutes. The top should be crispy but the centre should still have a slight wobble.
- Allow to cool completely in the tin.
- For best results, chill in the tin for at least two hours before slicing.
If you have tried this Red Velvet Cheesecake Brownies recipe, and enjoyed it, please leave a rating by clicking on the stars ⭐️
