Ingredients
Method
For the red velvet brownies:
- Preheat the oven to 180° C. Place baking paper in a square pan about 20 cm wide.
- In a medium bowl, sift the flour with the cocoa powder, salt and mix well with a spoon.
- Place the butter with the two types of sugar in a large bowl and cream with a balloon whisk for 2-3 minutes until smooth and creamy.
- Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract with the red food coloring and vinegar and beat until blended.
- Add the flour mixture and beat just until there are no lumps and the ingredients are integrated so as not to over beat.
- Pour the mixture into the baking pan and spread it until it is uniform.
For the cheesecake part and baking:
- Place the cream cheese with the sugar, egg and vanilla extract in a medium bowl and beat with a balloon whisk for 2 minutes until very smooth and creamy.
- Add spoonfuls of the cream cheese mixture on top of the brownie mixture and then spread it all over the surface drawing swirls using a wooden toothpick or a dull knife.
- Bake the brownies at 180° C for 30 minutes until a wooden toothpick comes out almost clean with just a few crumbs.
- Remove the brownies from the oven and let them cool for at least 20 minutes before cutting them. Then, unmold them and cut them into 12 equal parts.
- The brownies can be stored in a tightly sealed tupperware container for up to 3 days at room temperature or up to 6 days in the refrigerator.