MARBLE RED VELVET CHEESECAKE BROWNIES
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
Amazing Red Velvet Cheesecake Brownies – it’s fudgy and moist, like the original chocolate brownies. I made both versions: egg and eggless. If you find the screen too small and confusing, please refer to the written version in the description, I have both the full recipe of both the versions there. I hope you’ll give this a try because they taste so delicious, best suited for Valentine’s Day. Let me know your feedback in the comment box down below. Wishing all of you a Happy Blessed Valentine’s!
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Ingredients:
I used 8X8 inch ring
115g [½ cup] unsalted butter
95g [¾ cup] all-purpose flour
20g [3 tbsp] cocoa powder
¼ tsp salt
150g [¾ cup] castor sugar
2 eggs
1 tsp red food colouring (depending on your preference on the vibrancy)
226g [1 cup] cream cheese, room temp
50g [¼ cup] castor sugar
1 egg
1 tsp vanilla extract
30g [2 tbsp] heavy cream
Instructions:
1. In a bowl, add butter. Melt the butter over a double boiler (or heat in the microwave). Set aside for cooling.
2. Sift all the dry ingredients: all-purpose flour, cocoa powder and salt. Set aside.
3. In a large mixing bowl, add sugar and eggs. Mix for 1 minute until creamy and pale.
4. Add in the red food colouring. Mix until well combined.
5. Add in the melted butter. Mix until well combined.
6. Add the sifted ingredients in 2 batches. Fold in until combined, do not over mix.
7. Add 2 tbsp of red batter into a small bowl to reserve it for the marble pattern later.
8. Add the remaining batter into a 8x8inch prepared pan, greased and lined with parchment paper. Spread the batter evenly. Set aside while preparing for the next step.
9. In a large mixing bowl, add in the cream cheese and sugar. Mix until creamy and well combined.
10. Add in the egg and vanilla extract. Mix to combine.
11. Add in the heavy cream. Mix to combine.
12. Transfer the pan, spread evenly. Place dollops of reserved red batter in random spots. Use a skewer to draw the marble patterns.
13. Bake in preheated oven at 160°C/320°F for 35 minutes.
14. Remove the cake from the pan for cooling.
15. Slice the cake into 9 square pieces.
16. Cake is ready to serve.
