Red Velvet Cheesecake Brownies

Try this delicious Red Velvet Cheesecake Brownies recipe! That distinctive mild chocolate Red Velvet flavour, brownie texture, and creamy cheesecake all in one!

I have made this recipe using S&C Natural Unflavoured Cocoa Powder and our famous Velvet Vanilla Natural Flavoured Icing Sugar. Take a look at the full ranges:

Natural Flavoured Icing Sugar

Cocoa Powder

Ingredients

Red Velvet batter:

• 115g butter
• 200g caster sugar
• 25g S&C Natural Cocoa Powder
• 1 tbsp Colour Pop Intense Gel Red
• Pinch salt
• 1/2 tsp white vinegar
• 2 eggs
• 90g plain flour

Cheesecake batter:

• 225g cream cheese
• 65g Velvet Vanilla Natural Flavoured Icing Sugar
• 1 lg egg yolk

Method

Preheat oven to 160c fan

1. In a microwave safe bowl, place the sugar and butter, then heat in short bursts until melted making sure to stir well between each increment.
2. Next add the Cocoa Powder, salt and colouring and mix until well combined.
3. Add the white Vinegar and mix again.
4. Crack in the eggs and mix well to ensure they are fully combined.
5. Finally, fold in the flour.
6. Pour the mixture into a lined 9×9 inch brownie tin, reserving a little to swirl into the cheesecake topping, then set aside.
7. In a clean bowl, whisk together the cream cheese, Natural Flavoured Icing Sugar, and egg yolk until well combined.
8. Pour the cream cheese mixture over the brownie layer.
9. Now spoon the reserved brownie batter in blobs on top of the cheesecake layer before swirling with a skewer or cocktail stick.
10. Bake for 20-25 minutes. The top should be crispy but the centre should still have a slight wobble.
11. Allow to cool completely in the tin.
12. For best results, chill in the tin for at least two hours before slicing.

If you have tried this Red Velvet Cheesecake Brownies recipe, and enjoyed it, please leave a rating by clicking on the stars ⭐️