My most favourite brownies till date ! i know all the chocolate lovers would give a exclamatory expression here , but i love anything that has balance of flavors.
Dense and super rich, these brownies are sooooo good that you can’t stop at one. Plus its more like having two desserts at one time , a brownie and a cheesecake .
Red velvet cheesecake brownies taste better when cold , so you should refrigerate them for a bit . But if u prefer, you can warm it up by few seconds.
This recipe uses red gel colour, next time around i want to use dehydrated or freeze dried beetroot powder and try these ones . Since beetroot has a strong flavour of its own , it will be fun to see how that one turns out !
100gms all purpose Flour
175 gms castor Sugar
21gms Cocoa powder
3/4th tsp White vinegar
1 tsp Vanilla extract
6-8 drops Red Food Color ( Gel only )
Cheesecake swirl :
150 gms Cream cheese ( I used Dlecta ), softened
1 egg yolk
½ tsp Vanilla extract
Preheat the oven at 180 degree celcius.
For the brownie layer , lets beat 2 eggs in a bowl and kept aside. Melt the butter in microwave and then add in the sugar & vanilla .
Now add in the cocoa powder and mix it well.
Pour in the vinegar and red food color and give it a good stir. There should be no lumps .
Now mix in the eggs and once it is all incorporated , fold in the flour just until mixed. Don’t overwork here.
Pour into a brownie tray lined with parchment paper.
Let it stay until we prepare the cheesecake mixture.
For that, beat the Cream Cheese, sugar, egg yolk and vanilla with a whisk / blender until smooth.
Put spoonfuls of this mixture over the brownie batter unevenly. Run a knife / toothpick with a light hand to give it a swirl .
Keep to bake for about 30 mins or so.
Cool them completely before cutting. infact chill them in the fridge for a bit so that you get neatly cut squares.
I hope you guys like what i do ! I love hearing from u guys ! your mails and comments make my day 🙂 SO PLEASE do write in , its always a pleasure !
Bon Appetit Peeps 🙂