Description
These Red Velvet Brownies combine the rich, fudgy texture of classic brownies with the tangy cream cheese swirls of a cheesecake, resulting in a visually stunning and decadently flavorful dessert. The batter is infused with red food coloring and cocoa powder for a vibrant red hue and deep chocolate flavor, while the marbled cheesecake topping adds creaminess and a slight tartness that perfectly complements the sweetness. Perfect for special occasions or any time you crave a luscious treat.
Ingredients
Scale
Brownie Base
- 150 g (5.3 oz) unsalted butter, softened to room temperature
- 275 g (9.7 oz) caster sugar
- 2 tsp vanilla extract
- 1 tsp red food colouring (gel recommended)
- 4 medium eggs (room temperature preferred)
- 30 g (1 oz) cocoa powder (preferably high-quality unsweetened, Dutch-processed)
- 125 g (4.4 oz) plain all-purpose flour, sifted
- 1 tsp white wine vinegar
Cheesecake Swirl
- 250 g (8.8 oz) full-fat cream cheese, room temperature
- 75 g (2.6 oz) caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (356°F) conventional or 160°C fan. Line a 9×9-inch square baking tin with parchment paper, covering the base and sides completely to allow easy removal of the brownies later.
- Beat Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and 275 g caster sugar together until the mixture is smooth, creamy, and light in color. This indicates the sugar is thoroughly incorporated and the batter is fluffy.
- Add Vanilla and Red Food Coloring: Mix in 2 tsp vanilla extract and 1 tsp red food colouring thoroughly until the batter forms a thinner paste with an even, vibrant red color throughout.
- Incorporate Eggs: Crack the 4 medium eggs into the mixture one at a time, beating well after each addition to fully emulsify the batter and keep the texture consistent and smooth.
- Sift and Combine Dry Ingredients: Sift together 30 g cocoa powder and 125 g plain flour. Gently fold these dry ingredients into the wet batter until fully combined and lump-free, taking care not to overmix to ensure the brownies remain tender.
- Add Vinegar: Stir in 1 tsp white wine vinegar. The mixture may fizz slightly, which helps enhance the red color and deepen the flavor complexity.
- Prepare Cheesecake Mixture: In a separate bowl, beat 250 g room temperature cream cheese, 75 g caster sugar, and 1 tsp vanilla extract until smooth and lump-free. Add in 1 egg yolk and mix briefly until fully incorporated.
- Layer Batters in Tin: Pour about 90% of the brownie batter into the prepared baking tin and spread evenly. Spoon dollops of the cheesecake mixture over the brownie base, then add the remaining 10% of the brownie batter in small spots on top.
- Swirl the Batters: Using a knife or skewer, gently swirl the brownie and cheesecake layers together to create a marbled pattern. Avoid over-swelling to keep contrasting layers visually distinct.
- Bake and Cool: Bake in the preheated oven for 28 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. After baking, let the brownies cool in the tin for 20 to 30 minutes, then transfer to a wire rack to cool completely, approximately 2 hours, before slicing into 16 squares.
Notes
- Use gel red food coloring for a more intense color without altering the batter consistency.
- Room temperature ingredients help the batter blend better and produce a smoother texture.
- Do not overmix the batter after adding flour to avoid dense, tough brownies.
- The vinegar reacts with the cocoa powder to enhance the red hue and flavor depth.
- Swirling the cheesecake and brownie batters carefully creates the signature marbled look.
- Allow brownies to cool completely before cutting to ensure clean slices and better texture.
