Red Velvet Brownie Recipe
Delicious and easy to make Red Velvet Brownies with a Vanilla Cheesecake Swirl
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Servings: 16 Pieces
Ingredients
Red Velvet Brownies
- 150 g unsalted butter
- 275 g caster sugar
- 2 tsp vanilla extract
- 1 tsp red food colouring (see blog post)
- 4 medium eggs
- 30 g cocoa powder
- 125 g plain flour
- 1 tsp white wine vinegar
Cheesecake Swirl
- 250 g full-fat soft cream cheese
- 75 g caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
Instructions
- Preheat your oven to 180ºC/160ºC fan and line a 9x9" square tin with parchment paper
- In a large bowl, beat together the butter and sugar until combined
- Add in the vanilla and red food colouring and mix again
- Add in the eggs and mix together
- Add in the cocoa powder, and plain flour, and mix.
- Finally, add in the white wine vinegar and stir through
- In a separate bowl, add the full-fat soft cream cheese and mix to loosen slightly
- Add the sugar and vanilla and mix together
- Add the egg yolk, and mix through.
- Pour 90% of the brownie mixture into the prepared lined tin
- Dollop over the cream cheese mix, and then dollop over the last little bit of brownie mix
- Swirl the mixture together - and then bake in the oven for 28-35 minutes. Mine were in for 30.
- Leave to cool in the tin, and then set in the fridge for at least an hour (but preferably overnight)
Notes
- These will lsat for 3-4+ days, in the fridge.
- They can freeze for 3+ months
- I recommend using this red food colouring for this recipe
- I also recommend using this 9 square tin for this recipe.