Valentines Day isn’t too far away already. I know, I swear it was Christmas yesterday, where does the time go?! Anyway! How about celebrating in style with the best ever Red Velvet Cheesecake Swirl Brownies?
Not only do they look beautiful but they taste incredible too. I guarantee, your partner will fall in love with you all over again if you make these!
Red Velvet Cheesecake Swirl Brownie Recipe
Here is what you will need to make 16.
For the Red Velvet Brownie
- 115g Unsalted Butter
- 200g Golden Caster Sugar
- 2 tsp Vanilla Extract
- 20g Cocoa Powder
- Pinch of Salt
- 1 tsp White Wine Vinegar
- Red Gel Food Colouring
- 2 Eggs
- 95g Plain Flour
For the Cheesecake
- 225g Full Fat Cream Cheese
- 50g Golden Caster Sugar
- 1 Egg Yolk
- 1/2 tsp Vanilla Extract
- 20cm (8″) Square Baking Tin
First preheat your oven to 180°C/Fan 170°C, grease & line the base and sides of your baking tin.
Then in a large bowl, melt the butter in 15 second bursts in the microwave.
Next add in the sugar and mix well with a spatula.
Follow that with the vanilla, cocoa powder, salt, vinegar and red food colouring. Add a little colouring at a time until you achieve a similar shade to the picture below. You will need a fair amount but remember that it will always lighten in colour when baked. Also, you can always add more but you can’t take it out. Mix well until everything is evenly combined.
Then crack the eggs into the bowl and mix really well until it’s nice and smooth again.
Finally, add the flour and fold in gently. Don’t overwork it, just mix until you can’t see anymore flour.
That’s the brownie batter done, onto the cheesecake!
In a large bowl, soften the cream cheese by beating with a spatula or whisk. Then add in the sugar, egg yolk & vanilla and mix until smooth & shiny.
Now pour all bar 3-4 tbsp of the brownie batter into the prepared tin and smooth out roughly with a spatula.
Then randomly blob tablespoons of the cheesecake all over the top.
Splatter over the remaining brownie batter. (Yes, splatter is a technical term!)
Now take a skewer or a knife & drag it through the batter in swirls until you get a lovely pattern on the top.
Pop into the oven to bake for 25 minutes until a skewer inserted into the middle comes out clean.
Allow to cool for 10 minutes in the tin before transferring (baking paper and all) to a wire rack to cool completely.
Slice into 16 bars (4 x 4 grid) and store in an airtight container in the fridge. Consume within 5-6 days.
Well I know for certain that I would LOVE to receive some Red Velvet Cheesecake Swirl Brownies for Valentines Day! Just look how beautiful they are! I assure you that they taste just as good as they look too. I made two batches of these beauties and they were gone in less than 48 hours. Seriously, they’re that good!
Got the baking bug and want to learn more? Check out baking for beginners!