Ingredients
Red Velvet Brownie Base
- 1 cup white sugar
- ½ cup unsalted butter, melted
- ¼ cup unsweetened cocoa powder
- 1 tablespoon red food colouring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- ¼ teaspoon salt
- 2 large eggs, slightly beaten
- ¾ cup plain flour
Cheesecake Filling
- 250g cream cheese (at room temperature)
- ¼ cup white sugar
- 1 large egg
- ¼ teaspoon vanilla extract
Method
- Preheat the oven to 175° C. Grease a 20cmx20ch baking pan
- For the brownie base: Whisk sugar and melted butter in a large mixing bowl; stir in cocoa, red food colouring, vanilla extract, vinegar, and salt, one at a time – mixing well after each addition to avoid lumps.
- Mix in the 2 eggs until thoroughly combined
- Stir flour into cocoa mixture until combined
- Set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish
- For the cheesecake filling: Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy
- Add the sugar, egg and vanilla extract
- Continue to beat for 3-4 minutes until well blended
- Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix
- Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls
- Bake in the preheated oven until top is dry and the edges have started to pull away from the sides of the pan, about 30 to 35 minutes
- Cool completely before cutting into bars; store covered in refrigerator.
Makes 12 serve