Red Velvet Cheesecake Brownies


Brownie Mixture
  • 1/2 cup butter
  • 2 oz dark chocolate, coarsely chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp red food colouring
  • 2/3 cup all purpose flour
  • 1/4 tsp salt
Cheesecake Mixture
  • 8 oz cream cheese, room temperature
  • 1/3 cup suger
  • 1 large egg
  • 1/2 tsp Vanilla extract


1_ Preheat oven to 350°F/180°C

2_ Line with greaseproof paper or spray with a non-stick spray a medium round baking tin (For cupcakes: Line one brownie pan/cupcake tin with cupcake liners.)

3_ In a small bowl, melt (microwave) butter and chocolate together in 30 second increments. Stir until combined and very smooth.

4_ Set aside to cool for a few minutes.

5_ In a large bowl, whisk together sugar, eggs, vanilla extract and red food colouring.

6_ Add the chocolate mixture and mix until smooth.

7_ Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

8_ Pour batter into the prepared tins or lined wells.

9_ To prepare the cheesecake mixture, beat the cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth.

10_ Distribute the cheesecake mixture over batter in pan. Swirl with a knife or spatula.

11_ Bake for 35-45 minutes (mine took about 55 minutes because it was on low temperature and it was quite a thick tin I used, 30 minutes on 350°F/180°C and 25 minutes on 425°F/220°C). Muffin sized brownies will take about 20-25 minutes to bake at the same temperature.

12_ A knife inserted into the cheesecake mixture should come out clean if its cook through and the edges will be lightly browned. (The one I made came out with a gooey center, tasted really good)

13_ Let it cool completely in the pan before removing it. (I was too impatient, wanted to see what it looked like, so I removed it when it was still warm, started cracking)