In the kitchen:: red velvet cheesecake brownies


The three best things rolled into one- am I right? These went down a treat, they were so soft and gooey-everything you want brownies to be. My only disappointment is that the red didn't come out clear at all. I think I used a more intense cocoa powder so it was more chocolatey (is that ever a bad thing,? I don't think so). Still, I wish there was some colour in it, perhaps next time, I make the cheesecake swirls red.


You will need:

For the brownies:

:: 2 large eggs
:: 1/2 cup unsalted butter
:: 200g granulated sugar
:: 2 teaspoons vanilla extract
:: 32g cocoa powder
:: pinch of salt
:: 1 tablespoon liquid or gel red food colouring
:: 3/4 teaspoon white vinegar
:: 95g plain flour

For the cheesecake swirl:

:: 180g cream cheese, softened
:: 50g caster sugar
:: 1 egg yolk
:: 1/2 teaspoon vanilla extract


What you need to do:

:: Preheat the oven to 180C. Butter a baking pan and set to one side. 

:: For the brownie mix: Beat 2 eggs together and set aside.
:: Melt the butter and add to it (in this order) sugar, vanilla extract, cocoa powder, salt, food colouring and vinegar.
:: Whisk in the eggs.
:: Fold in the flour.
:: Pour the brownie batter into the buttered pan, leaving room for the cream cheese mixture.

:: For the cream cheese swirl: Beat the softened cream cheese with the caster sugar, egg yolk and vanilla extract until smooth.
:: Drop spoonfuls of the mixture onto the brownie batter.
:: Glide a knife/skewer through the batter to create a marble/swirl effect.
:: Bake for 30 minutes or until a knife comes out clean when put in the middle of the brownie mix.

I always think brownies are best served fresh out the oven when they're still warm and Alex and I certainly tested this theory. We also had them for pudding with vanilla and caramel ice cream.

Valentine's:: expectations v reality

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