Red Velvet Cheesecake Brownies

Have you left the baking for halloween until the last minute? Don’t worry, I have a recipe thats quick, easy and tasty to make – what’s not to like?

Whether you’re having friends and family around to celebrate or having quiet night in, why not have a sweet treat? Seeing as its the spookiest night of the year, get a batch of these made and you’ll be set.

These red velvet cheesecake brownies are rich, indulgent and pack an intense amount of flavour. You get the cocoa and vanilla but then the tangy baked cheesecake swirled through out it, which helps to keep these balanced and darn tasty!

They may look pretty seasonal, for halloween that is but these can be made any time of year – perfect for the red velvet lovers out there.

Anyway, let’s get started, shall we?

 

Ingredients:

 

Brownies:

140g butter, melted.

45g cocoa powder.

225g granulated sugar.

2 eggs.

1 tsp vanilla extract.

Red food colouring gel.

100g plain flour.

100g white chocolate chips.

 

Cheesecake swirl:

150g soft cheese.

75g sour cream.

1 egg.

25g sugar.

25g plain flour.

 

Method:

Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 8 inch square tin with parchment paper

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.

Add your eggs and red velvet, then mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier.

After that you can add in the plain flour and chocolate, fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.

Now you’ll want to make your cheesecake swirl. Simply place all of the cheesecake ingredients into a bowl and whisk together until everything is combined and the mixture is smooth. Stop whisking and set aside.

Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need – then add dollops of the cheesecake on top, swirling it around the brownie batter until you have a pretty swirl pattern all over the top.

Place into the preheated oven on the middle shelf and bake for around 25-30 minutes or until baked (a tester should come out almost fully clean).

Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense  and easier to cut up – this isn’t essential but really helps to make them extra dense and fudgy.

When the brownies are ready, slice them up into as may portions as you’d like. I recommend going with 8-9 portions, this will yield very generous portions.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.