Red velvet brownies

Red velvet brownies
Enjoy these festively red, rich and fudgy brownies swirled with a tangy cheesecake filling. They're perfect treat when you have guests over at Christmas

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:30 mins
    • plus cooling
  • Easy
  • Makes 16

  • Freezable
  • Vegetarian

Nutrition: Per serving

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  • 170g salted butter, melted, plus extra for the tin
  • 225g caster sugar
  • 2 tsp vanilla extract
  • 1 tsp red food colouring gel
  • 3 eggs
  • 40g cocoa powder
  • 110g plain flour
  • 1 tsp white wine vinegar

For the cheesecake swirl

  • 250g soft cheese
  • 1 egg yolk (freeze the white to use in another recipe)
  • 3 tbsp caster sugar

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  • STEP 1

    Butter a 20cm square brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Whisk the melted butter and sugar with the vanilla extract in a bowl. Once combined, whisk in the food colouring and eggs until the mixture is a vibrant red.

  • STEP 2

    Sift in the cocoa powder and flour, and add the vinegar. Fold together using a spatula. For the cheesecake swirl, mix the soft cheese, egg yolk and sugar together, and set aside.

  • STEP 3

    Pour most of the brownie batter into the tin and dollop in the cheesecake mixture. Pour the rest of the brownie batter on top and use a skewer to lightly swirl the two together. Bake for 30 mins until shiny on top. Remove from the oven and cool in the tin for 30 mins, then remove to a wire rack and cool completely. Slice into 16. Will keep in an airtight tin for five days, or frozen for up to a month.

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