Red Velvet Cheesecake Brownies
Equipment
Ingredients
Red Velvet Brownie Layer
all purpose flour
94 g
natural cocoa powder
24 g
unsalted butter (room temp)
227 g
light brown sugar
100 g
powdered sugar
210 g
large eggs (room temp)
3 pcs
salt
1 pinch
vinegar
1 tsp
gel red food coloring
1.5 tsp
olive oil
41 g
semi sweet chocolate chips
120 g
semi sweet chocolate, chopped
54 g
vanilla extract
1 tsp
Cheesecake Layer
cream cheese (room temp)
226 g
granulated sugar
50 g
cornstarch
1 tsp
vanilla extract
0.5 tsp
sour cream (room temp)
2 tbsp
large egg (room temp)
1 pcs
Instructions
Preheat oven and prepare pan
Preheat oven to 175°C. Grease and line an 8x8 inch pan with parchment paper.
Prepare cheesecake layer
In a mixing bowl, blend cream cheese, egg, vanilla extract, sour cream, cornstarch, and sugar until smooth using a blender.
Brown the butter
Brown butter in a saucepan over medium-low heat, stirring every 10 seconds. Once it turns golden brown, transfer to heatproof bowl.
Prepare brownie base mixture
Add cocoa powder, oil, vanilla, chopped chocolate, vinegar and food coloring to browned butter. Mix and let cool for 15-20 minutes.
Whisk eggs and sugars
In another bowl, whisk eggs and light brown sugar for 4-6 minutes until dissolved and mixture turns light pale color. Add powdered sugar and mix until fully combined.
Combine wet ingredients
Combine egg mixture with browned butter mixture and mix until combined.
Add dry ingredients to batter
Add flour, salt, and chocolate chips to the batter. Mix until just combined, being careful not to overmix.
Assemble brownies
Transfer half of brownie mixture to prepared pan. Reserve 30g of cream cheese mixture; add remaining on top of brownie layer. Top with remaining brownie batter and reserved cream cheese mixture. Make swirls.
Bake brownies
Bake for 40-45 minutes or until edges are golden and center is slightly fudgy.
Cool completely
Let cool completely before cutting.
Original recipe
Storage
Store in airtight container. Best eaten within 3 days.
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