Red Velvet Cheesecake Brownie

A layer of Red Velvet Brownie topped with a creamy Cheesecake layer then swirled together.

If you’re a fan of Red Velvet or Cheesecake or Brownies this may be just the ticket

Red Velvet Brownies

115g unsalted butter, melted

200g sugar

2 eggs

1 tablespoon red food coloring

2 teaspoons vanilla

¾ teaspoon white vinegar

¼  teaspoon salt

94g  flour

21g tablespoons cocoa, sifted

224g cream cheese, room temperature

1 egg, room temperature

66g  sugar

INSTRUCTIONS

Preheat the oven to 350°F and line an 9x12 pan on all sides with parchment paper, make a saddle. Spray.

In the bowl of stand mixer combine the melted butter and granulated sugar. Whisk together until glossy.

Add the eggs and whip until it is slightly foamy, about 2 minutes.

Add the vanilla extract, food coloring and vinegar. Mix.

Into the bowl add the flour, cocoa powder and salt and mix until combined and no streaks of flour remain.

Pour the batter into the prepared pan, spreading into an even layer, hold back about a 5th of the batter. 

Next, make the cream cheese component. Combine all the ingredients in a mixing bowl and whisk together until smooth and creamy.

Drop the cream cheese mixture in large dollops on top of the red velvet brownie batter. Dot the cream cheese with remaining browning batter. Use a butter knife to make big swirls, but don’t blend too much. Less is more. 

Bake for 30 to 35 minutes or until a knife inserted into the middle comes out clean. Allow to cool before slicing.

This was for Mark’s 68th Birthday. Keep your maintenance fellas happy.

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