It’s red velvet. It’s cheesecake. It’s a brownie. Do I really need to say anything else?

I posted this on my IG stories the other day and let’s just say I’ve learnt my lesson. No more teasers on IG stories when the recipe hasn’t been posted. Hahaha. I’m sorry guys. Here it is!

So get your ingredients and let’s go!

Prep Time: 20 mins

total time: 30 mins

yield: 16 brownie squares

Ingredients

For the Brownie Base:

2 large eggs
1/2 cup butter (unsalted)
1 cup white sugar
2 teaspoons vanilla extract
1/4 cup cocoa powder
1/8 teaspoon salt
1 tablespoon red food colouring
3/4 teaspoon white vinegar
3/4 cup all-purpose flour

For the cheesecake filling:

1 pack (224g) cream cheese (softened at room temperature)
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions:

Preheat the oven to 175 degrees celsius. Grease a square (8 inch by 8 inch) baking pan or spray with nonstick spray.
For the Brownie Base:
- Whisk the eggs in a bowl and set aside.
- In another bowl, melt the butter (30 second bursts in the microwave) then add on-by-one the sugar, vanilla extract, cocoa powder, salt, red food colouring and vinegar, ensuring that each one is well combined before adding the next.
- Add the eggs by whisking into the butter mixture
- Slowly and gently fold in the flour, stopping once it is well incorporated.
- Pour into greased pan, leaving a little aside for the final topping swirl (about 4 Tablespoons).
For the cheesecake filling
1. Beat the softened cream cheese, sugar, egg yolk, and vanilla in a hand or stand mixer at medium speed until smooth.
2. Drop spoonfuls of the cream cheese mixture on top of the brownie batter in the pan.
3. Cover with the brownie batter you set aside and create a swirl pattern by gliding a sharp knife down into the batter and around in the pan
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool completely and then cut into squares.