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Red velvet cheesecake swirl brownie
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Prep Time:
70 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Indulge in a decadent red velvet cheesecake brownie fusion.
Ingredients:
  • 150g butter, chopped
  • 200g dark chocolate, chopped
  • 5.00 gm Cocoa Powder
  • 1.25 gm bicarbonate of soda
  • 437.50 ml plain flour
  • 41.60 gm buttermilk
  • 57.50 gm vegetable oil
  • 1 tsp red liquid food colouring
  • 1/2 tsp white vinegar
  • 3 eggs
  • 2.20 gm vanilla extract
  • 37.50 gm self-raising flour
  • 100g white chocolate, roughly chopped
  • 1/2 x 250g block cream cheese, softened
  • 1 egg yolk
Instructions:
  • In a saucepan over medium heat, combine butter, dark chocolate, and 3/4 cup of sugar. Stir and cook for 2 to 3 minutes until melted and smooth. Let it cool for 15 minutes.
  • Preheat the oven to 170C/150C fan-forced. Grease and line a 20cm x 30cm lamington pan with baking paper, ensuring a 4cm overhang on the sides for easy removal.
  • In a large bowl, sift together cocoa, bicarbonate of soda, and 3/4 cup of plain flour. Stir in the remaining caster sugar. Make a well in the center. In a separate bowl, whisk together buttermilk, oil, red food coloring, vinegar, 1 egg, and vanilla. Pour the buttermilk mixture into the well of the dry ingredients. Stir until smooth and well combined.
  • Combine the remaining 2 eggs into the cooled chocolate mixture, whisking until smooth. Sift the self-raising flour and remaining plain flour over the mixture, then add the white chocolate. Stir until everything is well combined.
  • Prepare Delicious Vanilla Cream Cheese; Utilizing an electric mixer, blend cream cheese and sugar until velvety. Introduce egg yolk and vanilla. Mix until thoroughly combined.
  • Spread the chocolate mixture evenly in the pan. Dollop spoonfuls of red velvet and cream cheese mixtures on top in a decorative pattern. Gently tap the pan on a flat surface to level the mixtures. Swirl the mixtures together using a butter knife to achieve a beautiful marbled effect.
  • Bake for 25 minutes or until a skewer inserted in the center of the brownie comes out with moist crumbs. Cool completely in the pan, then lift the brownie out using the baking paper. Cut into 24 pieces and serve.

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