Name: Red velvet cheesecake brownies recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16
Ingredients: 250g salted butter; 225g (1 cup) caster sugar; 180g block milk chocolate; 4 eggs; 1 tsp vanilla extract; 1 tbsp white vinegar; 1 tbsp red food colouring; 150g (1 cup) plain flour; 3 tbsp cocoa powder; 2 x 250g cream cheese; ⅓ cup caster sugar; 1 tsp vanilla paste or extract; 1 egg

by Tiffany Page Last updated on 08/17/2021

This new rendition on an old classic is a perfect crowd pleaser. This new red velvet cheesecake brownie is perfect as a lunchbox treat or for afternoon tea. - Tiffany Page

Ingredients

250g salted butter
225g (1 cup) caster sugar
180g block milk chocolate
4 eggs
1 tsp vanilla extract
1 tbsp white vinegar
1 tbsp red food colouring
150g (1 cup) plain flour
3 tbsp cocoa powder

Cheesecake topping

2 x 250g cream cheese
⅓ cup caster sugar
1 tsp vanilla paste or extract
1 egg

Method

Step 1

Preheat oven to 180C/160C fan forced. Grease a 26cm x 18cm slice pan and line with baking paper.
Step 2

Place butter, caster sugar and chocolate in a medium saucepan over a medium heat and stir until chocolate is melted and mixture is combined. Leave to cool.
Step 3

Beat in eggs, vanilla, vinegar and food colour in a bowl until combined. Stir into chocolate mixture. Sieve flour and cocoa powder into the mixture and stir to incorporate. Pour into prepared tin.
Step 4

Beat cream cheese, caster sugar and egg in a bowl with electric beaters until smooth and creamy. Dollop spoonfuls over the brownie base and using a flat bladed knife, swirl through.
Step 5

Bake for 30-35 minutes or until cheesecake is just set. Leave to cool in the tin for 10 minutes before removing to a wire rack to cool completely.
Step 6

Cut into 16 squares to serve.