Red Velvet Cheesecake Brownie

When Harry met Sally…. When Brownie met Cheesecake, they both fell in love head over heels. Be prepared to do the same! A fudgy red velvet brownie base with a thick and creamy cheesecake swirl, YUM! 

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How do I get fudgy brownies? 

If you stick to the oven temperature and baking time in this recipe, you should be on the perfect path towards ultra fudgy brownies! These brownies are baked on a slightly lower oven temperature than usual because we don’t want to overbake that cheesecake swirl and want to keep the white of the cheesecake swirl actually white. It’s all about the contrast in colours with this brownie. 

Won’t I lose that crackly top when the oven temperature is lower than usual? 

Nope! That is why we fluff up the eggs and sugar until they are extra pale and fluffy, this is the part of the recipe which is so important to get that signature crackly brownie top, so don’t you dare skip this step…. 

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What are red velvet cheesecake brownies?

These are basically the valentine’s cousin of regular cheesecake brownies. Just as fudgy and delicious as the regular version, just slightly more vanilla-y in flavour and in a gorgeous red velvety colour. So, if you want to impress your partner, yourself, your friends or other loved ones, these are always a hit! 

Because we want to keep these brownies extra fiery red, there is no cacao powder in this recipe. That does mean you have to choose a very good quality dark chocolate with at least 70% cacao, so we don’t lose that chocolatey flavour :). 

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How to store red velvet cheesecake brownies

These brownies are best kept in an airtight container in the fridge and will remain fresh, fudgy and delicious for at least 7 days. Just make sure the brownie is cooled completely before putting it in the fridge, we don’t want those condensation drops to drip all over your brownie.. 

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