This recipe is very similar to the recipe for Cream Cheese Swirl Brownies; the only difference is smaller amount of cocoa and addition of red food coloring.
Red Velvet Cheesecake Swirl Brownies
Servings: 20 brownies
- RED VELVET BROWNIES:
- 1 cup sugar
- 113 g (1/2 cup about 8 Tbsp) butter, melted
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- a pinch of salt
- 2 teaspoons liquid red food coloring or 1/4 tsp powdered red food coloring
- 1 Tbsp cocoa powder
- 2 eggs
- 3/4 cup all purpose flour
- CHEESECAKE TOPPING:
- 1 egg
- 1/4 cup sugar
- 125 g cream cheese room temperature
- 1/2 tsp vanilla extract
Preheat the oven to 180 C (350 F). Butter and line a 20 x 20 cm (8 x 8 inch) pan.
BROWNIE LAYER: In a large bowl, combine sugar with melted butter, vinegar, vanilla extract, red food coloring and salt. Whisk in the eggs. Gently fold in the flour and cocoa. Reserve 1/4 of a cup of this batter for the swirling effect and pour the rest into prepared pan.
In another bowl, mix egg, sugar, cream cheese and vanilla. Distribute this mixture over the top of the brownie batter. Randomly drop teaspoons of the reserved brownie batter on top of the cream cheese layer. With a tip of a knife or spatula, swirl through the white layer to create a swirl effect.
Put in the preheated oven for 30-40 minutes. Allow red velvet brownies to cool completely before cutting.