Red Velvet Cheesecake Swirl Brownies

Karah Prashad -Almonds in my offering to the Guru
Smart and Sassy Dining, Penang Food Trail
Its certified.

I am in brownie heaven.
I am in cheesecake heaven.
I am in red velvet cake heaven.
I am thoroughly confused and loving it.
This is something that I fell in love with and even better.

Red velvet and cheese cake
Red velvet cheesecake swirl brownies.
Been seeing them around but mission weight loss has been haranguing every time I pictured them in my mind.
Today my good intentions silenced the harangue once and for all.

I found it on food network. As soon as I figure out how to open multiple tabs on my new iPad Air 2 ,I will link the page here.
Till then ,bear with me.
Easy, if you are a seasoned baker.
If you are a newbie baker ,just follow the instructions. Carefully.
Messy. Food colour always is.
So best, line up the bowls with the ingredients and start the oven.
Line the brownie tin with double paper. Just to be safe.
I used a 8*8 tin and cut small pieces-25
Diet. Ok.
So without further ado.
For the 
Red Velvet Cheesecake Swirl Brownies 
You need
Red velvet Brownies
3/4 cup all purpose flour or maida
1/4 cup cocoa – mine is really intense so I used 1/8 cup and added 1/8 cup flour
2tbsp red food colouring 
1cup butter
3/4 cup sugar
1 tsp vinegar
2 eggs
1/2 tsp salt
2 tsp vanilla essence or extract 
Cheesecake swirl 
1 cup cream cheese -I use yogurt that has been drained at least 6 hours 
1/4 cup sugar
1 egg yolk 
1/2 tsp vanilla extract or essence 
Pre heat oven to 175C or 350F.
Line ,grease and flour a square brownie tin. I used 8*8 inches.
Melt the butter in a large bowl ,either in your microwave or on the gas stove.
Just warm.
Not hot.
I had to cool my butter over ice to get down the temperature. Add in the sugar and whisk. I used my electric beater. A whisk will do.
Now pay attention to the order and follow that. Beat means just run the beater 5-10 seconds.
Add Vanilla essence.
Add cocoa powder.
Add salt.
Add food colour.
Add vinegar.
Add eggs,whisk for about 30 seconds.
Remove the blades and wash and dry.
Into the batter sift the flour and fold in. DO NOT BEAT.

In a separate bowl ,combine the cream cheese,sugar, vanilla essence and egg yolk.
Beat for a minute till it is smooth.
Now pour most of the brownie batter leaving a couple of tablespoons into the prepared cake tin.
Plop the cream cheese mix in places.
Scrape what’s left of the brownie batter in the space between the cream cheese mix.

 Looks like an unholy mess… Right?
Now ,with a knife ,just make pretty patterns….swirls.

That’s your Red Velvet Cheesecake Swirl brownie.
Into the oven.
45 minutes later, the brownie looked squiggly in the centre ,but the sides were done.

So I gave it another 5minutes in the oven and turned it off.
After half an hour,I brought it out and left it to cool on a wire rack, covered with a dish cloth.
After the brownie had rested and cooled, I pulled out the paper and the brownie within and with a large knife ,cut the pieces.

Nexttime, I’ll leave the brownie in the oven 5 more minutes.
The centre was a tad moist.
But heavenly.
Red velvet mild chocolate flavour completely loved the tangy cheesecake taste.
I deserve a pat on my back.
And this time ,I shared the calories.
Another pat.
And the neighbours loved it.
I am so baking again.
So what are you baking today???
Karah Prashad -Almonds in my offering to the Guru
Smart and Sassy Dining, Penang Food Trail

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