Description
These decadent Red Velvet Brownies with Vanilla Cheesecake Swirl combine rich cocoa-flavored red velvet brownies with a creamy, tangy vanilla cheesecake swirl for a luscious dessert that’s perfect for sharing. Soft and moist with a slightly fudgy texture, these brownies are beautifully marbled and offer a delightful balance of flavors.
Ingredients
Scale
Brownie Batter
- 150 g unsalted butter
- 275 g caster sugar
- 2 tsp vanilla extract
- 1 tsp red food coloring
- 4 medium eggs
- 30 g cocoa powder
- 125 g plain flour
- 1 tsp white wine vinegar
Cheesecake Swirl
- 250 g full-fat cream cheese
- 75 g caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (160°C Fan). Line a 9×9-inch square baking tin with parchment paper, making sure it covers the sides for easy removal of the brownies.
- Make Brownie Base: In a bowl, beat the unsalted butter and caster sugar together until smooth and creamy. Combine the vanilla extract and red food coloring into a paste, then mix into the butter and sugar mixture until evenly incorporated.
- Add Eggs and Dry Ingredients: Add eggs one at a time, beating well after each addition. Sift in the cocoa powder and plain flour, folding gently until just combined. Stir in white wine vinegar lightly, taking care not to overmix the batter.
- Prepare Cheesecake Mixture: In a separate bowl, beat the full-fat cream cheese, caster sugar, and vanilla extract until smooth and creamy. Add the egg yolk and mix thoroughly until the cheesecake batter is uniform.
- Layer and Swirl: Pour about 90% of the brownie batter into the prepared tin and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer, then add the remaining brownie batter in dollops on top. Use a skewer or a knife to swirl the two batters together, creating a beautiful marbled effect.
- Bake: Bake in the preheated oven for 28 to 35 minutes. The edges should be set while the center remains slightly jiggly. Once done, allow the brownies to cool in the tin for 20 to 30 minutes.
- Cool Completely and Serve: After initial cooling, transfer the brownies to a wire rack and let them cool completely before slicing into 16 servings and enjoying.
Notes
- Do not overmix the brownie batter after adding the flour to keep the brownies tender.
- The brownies are best served at room temperature after cooling completely.
- You can adjust red food coloring amount for a more intense red color if desired.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
- Bring refrigerated brownies to room temperature before serving for optimal flavor and texture.
