Red Velvet Cheesecake Brownies

Red Velvet Brownie

• 100gr all-purpose flour
• 3 eggs
• 175gr dark chocolate
• 120gr butter
• 200gr granulated sugar
• 2gr espresso powder
• 1tbsp vanilla
• ¼ tsp salt
• 1tsp red food colouring
  

Cheesecake swirl

• 200gr cream cheese (room temperature)
• 50gr sugar
• 1 egg
• 1tsp vanilla

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1. Preheat your oven to 160C and butter & line a square or brownie pan with parchment paper
2. In a small saucepan over medium-low heat, melt your butter. Pour the melted butter over the chocolate and let it sit to melt for one minute. After the minute, stir it all till fully combined, set aside to cool slightly
3. In a separate large bowl, whisk your sugar, vanilla and eggs until pale and fluffy (about 3 minutes) The whisking of your eggs until pale, bubbly and fluffy will ensure that signature brownie crackle on top
4. Switch over to a spatula, add your butter-chocolate mixture and fold that in. Add your red food colouring and mix until it has the desired colour
5. Add your flour, espresso powder and salt and fold in until just combined. Be careful not to overmix your batter here
6. Pour your brownie batter into your lined square or brownie pan
7. For the cheesecake swirl, in a medium bowl, whisk your cream cheese, vanilla and sugar until a smooth mix. Add your egg and whisk until just combined
8. Spoon your cheesecake mixture in large dollops over your brownie batter and using a knife or a skewer, create a swirly pattern into your brownie. Don’t swirl it too much as you want to be able to still see a clear difference between the two! 
9. Bake for 20-25 minutes for those extremely fudgy Red Velvet Cheesecake Brownies. Allow it to cool completely before slicing it into 9 large brownie pieces or 16 smaller pieces. Enjoy!