Red Velvet Cheesecake Swirl Brownies Recipe

These brownies are perfect for Valentine’s Day, Christmas or any time of the year! The brownie is sweet and fudgy with a subtle chocolate and vanilla taste, and the cheesecake swirl is smooth, creamy and just melts in your mouth.

Red Velvet Cheesecake Swirl Brownies Recipe

Makes 16
Preparation: 50 minutes, with 2 hours of chilling

Ingredients

FOR THE BROWNIE:

• 225g (8oz) white chocolate, broken into pieces
• 115g (8 tbsp) unsalted butter
• 2 large eggs
• 70g (5½ tbsp) granulated sugar
• 2 tsp vanilla extract
• ½ tsp lemon juice or white vinegar
• Strong red food colouring (the amount depends on how bright you want your brownies to be)
• 145g (generous 1 cup) plain (all-purpose) flour
• 10g (4 tsp) cocoa powder
• 1 tsp salt

FOR THE CHEESECAKE SWIRL:

• 225g (8oz) full-fat cream cheese, at room temperature
• 60g (4 tbsp) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract

Method

FOR THE BROWNIE:

1. Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½ and line a 20cm (8in) square baking tin with nonstick baking paper.
2. Put the white chocolate and butter into a microwave-safe bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture it
   can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.
3. In a large mixing bowl, beat the eggs with an electric hand mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar, vanilla extract, lemon juice or white vinegar, and red food colouring until combined. Pour in the white chocolate mixture and beat until completely combined.
4. It should look a vibrant pinky-red. If not, add more food colouring.
   Sift in the flour, cocoa powder and salt, then fold in with a wooden spoon or rubber spatula. Scoop three-quarters of the batter into your prepared tin and smooth it out to the edges.

FOR THE CHEESECAKE SWIRL:

1. In a medium bowl, use an electric hand mixer or balloon whisk to mix the cream cheese, sugar, egg and vanilla until just combined. Make sure you don’t overmix or it’ll become runny.

TO ASSEMBLE:

1. Scoop the cheesecake onto the brownie and smooth it out to the edges, then dollop the rest of the brownie batter randomly on top and swirl it through the cheesecake mix with a knife.
2. Bake for 25–30 minutes until the top no longer looks wet, the edges are slightly cracked and the middle wobbles very slightly.
3. Leave to cool completely in the tin, then chill in the refrigerator for at least 2 hours or overnight. Cut into 16 squares and enjoy!
4. Store in an airtight container in the refrigerator for up to 5 days.

About Eloise Head

Eloise Head, known online as Fitwaffle, has amassed a following of more than 4 million across her social media platforms with her fun, simple and indulgent bakes. A personal trainer, turned food influencer, turned baker, Eloise’s recipes inspire, spread joy and bring people together through the love of delicious food. Eloise has a passion for fitness and nutrition, resisting the idea that you can’t enjoy the foods you love and stay healthy at the same time. Find her on Instagram @fitwaffle and @fitwafflekitchen and on TikTok, Facebook and YouTube @fitwaffle

Extracted from Fitwaffle’s Baked In One by Eloise Head.

Social media sensation Fitwaffle (7 million followers), author of the bestselling Baking It Easy, makes quick and easy cakes, cookies, brownies and cheesecakes using just one tin.

Published 28 February 2023

ISBN: 9781529901924
Publisher: Penguin Random House Australia.