Red Velvet Cheesecake Brownies | 🤍 | Bake with me | 🤍 | Heavy Rain and Thunder

Thank for wathing🤍 This is attempt one of my fudgy rich swirly red velvet cheesecake brownies, and I already know how I want to improve the recipe and redo it in a few weeks — but the flavour combination is still so good.

Note: For thicker brownies, an 8 × 8 inch (20 × 20 cm) pan works best.
I used a slightly larger pan here, which made the brownies thinner than I’d like.

RECIPE⬇️
Ingredients

Red Velvet Brownie Batter
• 1/2 cup unsalted butter, melted
• 3/4 cup sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 tbsp cocoa powder
• 1 tsp white vinegar or apple cider vinegar
• 1 tbsp red food colouring
• 1/2 tsp salt
• 3/4 cup plain flour

Cheesecake Batter
• 160 g Philadelphia cream cheese, room temperature
• 1/4 cup sugar
• 1 egg yolk
• 1/2 tsp vanilla extract


Method
1. Melt the butter and let it cool slightly.
2. Whisk butter and sugar until glossy.
3. Whisk in the egg, egg yolk, and vanilla.
4. In a small bowl, mix the cocoa powder and vinegar together first.
5. Add this to the brownie batter and mix, adding the food coloring halfway until evenly coloured.
6. Fold in the flour and salt just until combined.

For the cheesecake mixture, beat the cream cheese until smooth, then mix in the sugar, egg yolk, and vanilla.

Pour all of the brownie batter into a lined pan and spread it out evenly.
Spoon about 3/4 of the cheesecake mixture over the top and gently spread it out.
Add the remaining cheesecake mixture on top and spread lightly again.

Use a knife to make big, bold swirls until you’re happy — but don’t overdo it.

Bake at 180°C no fan for 30–35 minutes, until the edges are set and the centre is slightly soft.

Cool completely, then chill before slicing.

Pro Tips❤️
• Big swirls look better than lots of small ones once baked.
• Slightly underbaking keeps the brownies fudgy.
• Chilling before slicing gives cleaner edges.
• I’ll be revisiting this recipe soon to make it even better.

Thanks for watching 🤍
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