Red Velvet Cheesecake Brownies
Need something which is absolutely delicious and super easy to make? This red velvet cheesecake brownie recipe from Kriti Mittal is perfect for the Christmas holidays. Chewy, moist and decadent red velvet brownies that are topped with rich cheesecake filling are sure to impress your guests this holiday season.
Meet the Artist
Business Name: The sweet indulgence
Artist Name: Kriti Mittal
Kriti is an engineer turned cake artist. She began her baking career in 2015 and shortly thereafter launched her business venture “The Sweet Indulgence” in July 2016.
For Red Velvet Brownies
Ingredients
- 3 eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) salted butter-melted
- 2 teaspoons pure vanilla extract
- 1 Tablespoon red gel color
- 3/4 teaspoon white vinegar
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
Instructions
1. Preheat the oven to 170-degree C. Spray 8×8 baking pan with non-stick spray and line with parchment paper.
2. In a large bowl, whisk together eggs and sugar.
3. Add melted butter, vanilla, red food coloring. Stir to combine. Then stir in the white vinegar.
4. Fold in the sifted flour and cocoa powder mixture, just until combined. Pour the batter into the prepared baking pan.
5. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean. Allow the brownies to cool completely.
For Cheesecake filling
Ingredients
- 170gm Cream Cheese
- 1/4 cup(50gm) castor sugar
- 3/4 teaspoon vanilla extract
- 100 gm whipped heavy cream
- 130gm white couverture chocolate
Instructions
1. Melt white chocolate and set aside to cool
2. In a bowl, beat heavy cream to stiff peaks and keep aside.
3. In a separate bowl, beat cream cheese and sugar until smooth.Add vanilla extract
4. Fold in whipped heavy cream to the cream cheese mixture.
5. Lastly add melted white chocolate and mix on low speed to combine
6. Spread the cheesecake filling over the brownie.
7. Reserve about 4 tablespoons of the cheesecake filling for the topping
For Swirl decoration
- Mix red gel color with 2 tablespoon cheesecake filling, fill in the piping bag and set aside. Repeat this step for green color too.
- Spread onto the cheesecake in thin rows and glide a skewer creating a swirl pattern
- Chill in the refrigerator for at least 2-3 hours before cutting and serving.
Recent Comments