Marbled Red Velvet Cheesecake Brownies

For Marbled Red Velvet Cheesecake Brownies, first preheat the oven to 180 °C top and bottom heat and grease a 20 cm square baking pan.

For the Red Velvet mixture, mix melted butter with sugar in a bowl. Add the cocoa, red food coloring, vanilla extract, vinegar and salt one at a time to the butter mixture and stir in well, a little at a time, so that no lumps form. Then add the two eggs and mix well.

Lastly, add the flour and mix just until combined. Set aside a small amount (about 60 g) of batter for marbling and pour the rest into the prepared baking dish.

For the cheesecake layer, beat cream cheese in a bowl with a hand mixer on medium speed until light and fluffy. Then beat in sugar, egg and vanilla extract for 3-4 minutes until well blended.

Spoon cream cheese mixture onto Red Velvet brownie batter and gently smooth with a knife or pastry scraper. Don’t stir too much! Spread the brownie batter set aside over the top and use a knife or chopstick to draw a marble pattern in the batter.

Bake in preheated oven for 30-35 minutes. Use a toothpick to test if brownies are done. Insert a toothpick into the center of the cake – when no more batter sticks to it, the brownies are done. Let marbled red velvet cheesecake brownies cool completely before cutting.

Preparation Tip:

Store Marbled Red Velvet Cheesecake Brownies covered in the refrigerator until ready to eat.

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