Description
These Red Velvet Brownies with Vanilla Cheesecake Swirl combine the rich, chocolatey goodness of red velvet brownies with a creamy vanilla cheesecake swirl for a visually stunning and decadently delicious dessert. Perfectly moist and fudgy with a tangy cheesecake contrast, this recipe yields 16 servings and is ideal for special occasions or an indulgent treat.
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 Oven and Prepare Pan: Preheat your oven to 180°C (160°C Fan). Line a 9×9-inch square baking tin with parchment paper, ensuring it covers the sides for easy removal of the brownies after baking.
- Make Brownie Base: In a large bowl, beat together the unsalted butter and caster sugar until the mixture is smooth and well combined. Mix the vanilla extract and red food coloring together to form a paste, then beat this into the butter and sugar mixture until fully incorporated.
- Add Eggs and Dry Ingredients: Add the eggs one at a time to the mixture, beating well after each addition to ensure even incorporation. Sift the cocoa powder and plain flour into the bowl and gently fold them in until just combined. Stir in the white wine vinegar gently to avoid overmixing and maintain a light batter.
- Prepare Cheesecake Swirl Mixture: In a separate bowl, beat the full-fat cream cheese, caster sugar, and vanilla extract together until smooth. Add the egg yolk and mix again until the mixture is fully combined and silky.
- Assemble Brownies: Pour about 90% of the brownie batter into the prepared baking tin, spreading it out evenly. Dollop the cheesecake mixture over the brownie batter, then add the remaining brownie batter in dollops on top. Using a skewer or knife, gently swirl the brownie and cheesecake batters together to create an attractive marbled effect.
- Bake: Place the baking tin in the preheated oven and bake for 28 to 35 minutes. The brownies are done when the edges appear set but the center still jiggles slightly when gently shaken.
- Cool and Serve: Allow the brownies to cool in the tin for 20 to 30 minutes to set. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter after adding flour to keep brownies tender and fudgy.
- The slight jiggle in the center after baking ensures a soft, moist texture inside.
- Use full-fat cream cheese for the best creamy texture in the cheesecake swirl.
- Allow brownies to cool completely for clean, neat slices.
- If red food coloring is unavailable, use gel food coloring for vibrant color without altering batter consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
