These red velvet cheesecake brownies are the best of both worlds. A decadent brownie swirled with creamy cheesecake, there's truly nothing better.
Can you believe that I never used to be a fan of red velvet anything?! I didn't even count it as a flavour... I mean, I still don't know if I would count it as a flavour. Way back in the day, red velvet cakes were typically made using beets to give it that bright red colour BUT nowadays, red velvet desserts are typically just a vanilla base with a little bit of chocolate and some red food colouring. I refused to eat it, I would either just get chocolate or vanilla, but red velvet... never! I also didn't understand WHY people loved it so much, like what was the hype?! Fast forward a couple years, and here we are, I LOVE red velvet cake especially with cream cheese frosting *chef's kiss* and now I'm sharing this red velvet cheesecake brownie recipe with you. I like to believe this is what we call growth.
This recipe starts off with a soft and chewy red velvet brownie base. Its dense, its buttery, its sweet and it's slightly chocolatey. It's then topped with a creamy cheesecake layer and finally swirled with red cheesecake batter for that pretty finish on top.
Now I know this recipe maybe seems complicated if you're a beginner, but I promise you, I'm going to walk you through it! And like always, if you're ever confused, you can head over to my Instagram page for a video.
Also, note that this recipe is listed in grams and not cups. I know this may be a little annoying, but LISTEN! Measuring in grams will give you the same results EVERYTIME. When we measure in cups, it can be fairly inaccurate.
Let's get baking!
Red Velvet Cheesecake Brownies
Ingredients
for the base:
145 grams butter, melted
250 g brown sugar
2 eggs
100 grams flour
20 grams cocoa powder
2 tsp food colouring
for the cream cheese filling:
500 grams full-fat cream cheese (2 sticks), room temperature
140 grams sugar
60 grams sour cream
2 eggs, room temperature
1 tsp vanilla
Directions:
Preheat your oven to 350F. Line a 9x9 square baking dish with parchment paper and set aside.
For the brownie layer: In a medium sized bowl, start by mixing your melted butter and sugar. Add in the eggs, flour, cocoa, vanilla and food colouring. Mix to combine evenly. Pour this batter into the lined baking pan, making sure you have an even layer. Set this aside, and start on the cheesecake layer.
For the cream cheese layer: You will want to use either a stand mixer or a handheld mixer. Start by creaming your cream cheese on low to medium speed until its blended and fluffy, you shouldn't see any small chunks, it should be smooth. Add in the sour cream and mix. Scrape down the sides and bottom of the bowl to make sure everything is being incorporated. Add in your eggs, one at a time. Once again, scrape the sides and make sure everything is being mixed. Your batter should be very cream and smooth. Mix in the vanilla and give the mixture one last stir. (You do NOT want to over mix, otherwise the cheesecake layer will crack when baking.)
Pour over most of the cheesecake batter on top of the brownie layer that you made, leaving behind about 1/4 cup. You'll want to reserve this cheesecake batter so that we can colour it red.
Into the 1/4 cup of cheesecake better, add in a few drops of red food colouring and stir. Empty this red batter into a ziplock bag or a piping bag. Cut the tip and pipe horizontal lines across your cheesecake layer. Once you've made the lines, grab a knife, and starting at the top right corner of the cheesecake, drag the knife down, going perpendicular to the red cheesecake lines you've drawn. Continue to drag this knife up and down to create a patterned swirl in the cheesecake.
Once you're happy with the swirls, bake the cheesecake brownie in the oven for 30-35 minutes.
To check for doneness, you'll want to make sure that when you gently shake the pan, the cheesecake jiggles every so slightly in the centre. An undercooked cheesecake will ripple and jiggle noticebly. An overcooked cheesecake will have brown edges.
Once removed from the oven, allow the brownie to cool to room temperature, and then pop it in the fridge for about 2 hours to chill.
Once chilled, you can cut it into square and enjoy!
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