Red Velvet Cheesecake Brownies


These came out seriously good. This is from somebody who was raised by a hardcore Nigella devotee and has made these ridiculously amazing things (must stick my take up on ’em when I next make them) for about six years now. Basically, it takes a lot for me to like a brownie recipe. These are unusual, delightful, eye-catching and a very good crowd pleaser. They’re very easy to throw together, too. Thanks, Sally, for the recipe! All I’ve done is to convert measurements. I should also note that the second time I made these I put chunks of posh white chocolate in the batter. The resulting bars were gone in about ten minutes. That’s all I’m saying…


2 Large Eggs

125g Butter

200g White Sugar

2 Tsp Vanilla Extract

50g Cocoa Powder

Tiny Pinch Salt

1 Tbsp Red Food Colour

Pinch White Vinegar

100g Plain Flour

Dab Spare Butter

For Cheesecake Swirl: 

100g Sugar

300g Cream Cheese

1 Egg Yolk

1/2 Tsp Vanilla Extract

Creating the Goodness: 

1. Preheat that oven – 180 (no fan), 160 (fan). Take a 20 x 20 cm baking tray and set it over a sheet of baking paper. Grab a pencil and outline its base on the paper, then cut around the outline – voila, a lining bottom for your tray! Now, Melt a little spare butter in the microwave, grab a pastry brush and butter-brush the sides of the tray.

2. Beat the two eggs in a small bowl. Get the butter, melt it in the microwave, stir to ensure it’s even. One by one, add and stir: the sugar, the cocoa, salt, food colouring and vinegar. Next, the eggs; elbow grease will get the mix even. Finally, the flour – repeated elbow grease to get it nicely combined! You have brownie batter now – you’re welcome! If you want to go an extra mile here, grab some white chocolate, break it up and add it to the batter and stir through. Pour it all into your baking tray, keeping the tray on a flat surface so that it’s even.


3. Blitz cream cheese, sugar, egg yolk and vanilla extract together in a bowl til completely smooth. Dollop spoonfuls of it over the brownie mix in the tray, and spread and swirl through and over with a spoon and a knife, so you get some pretty marbling going on.


4. Bake for 28 minutes, or until you can see the top of the mix has browned. Once out of the oven, put the tin in a cold room (not hard to find in Ireland) for a couple of hours before you cut it up. Serve and watch them disappear at the speed of lightening.


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3 thoughts on “Red Velvet Cheesecake Brownies

  1. I’m so glad you made the brownies! I am now a red velvet lover because of them. Yours look so good! I need to make those again soon. 🙂

  2. […] you know what would work really, really well with chocolate martinis? These. In other news – I should definitely invent my own take on a chocolate martini. The folks at […]

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