adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Red velvet and cream cheese brownies
Red velvet and cream cheese brownies
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Decadent red velvet cheesecake brownies made with real beetroot for a unique twist!
Ingredients:
  • 250g cooked beetroot (see tip)
  • 100g dark chocolate
  • 60g unsalted butter
  • 110g (1/2 cup) caster sugar, plus 55g (1/4 cup) extra
  • 3 eggs
  • 100g (2/3 cup) plain flour
  • 20.00 gm NESTLÉ BAKERS' CHOICE Cocoa, plus extra to dust
  • 250g cream cheese, room temperature
Instructions:
  • Preheat your oven to 170C or 150C fan-forced. Grease and line the base of a 16 x 26cm baking tin with non-stick baking paper. Process the beetroot in a food processor until smooth, making sure to scrape down the sides of the bowl with a spatula. Set aside.
  • Melt the chocolate and butter together in a bowl over simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth and combined, then let cool to room temperature before using.
  • Combine sugar and stir well, then add vanilla followed by 2 eggs, one at a time. Stir thoroughly. Sift flour and cocoa over the mixture and stir until well combined. Gently fold in the beetroot puree.
  • In a large bowl, combine the cream cheese and extra caster sugar, then beat with electric beaters until smooth. Mix in the remaining egg until well combined.
  • Layer half of the chocolate mixture on the bottom of the prepared tin. Spoon dollops of the cheesecake mixture over it. Add the rest of the chocolate mixture, followed by dollops of the remaining cheesecake mixture. Use a flat-bladed knife to swirl the mixtures together.
  • Bake in a preheated oven for 35-40 minutes, then allow to cool in the pan before cutting into squares. Serve with a sprinkle of cocoa powder on top for an extra indulgent touch.

Similar Recipes