These delicious brownie bars are perfect for valentines. I’ve used a brownie pan that is 25 x 20cm but you can use a 9” or 10” square tin too, the thickness will vary a little and just keep an eye on the bake time. You want them to be set on top but still have a wobble and when tested with a skewer or knife there should be some pastey mix, but not be glistening wet.
Pre-heat your oven to 160C Fan and grease and line a 12" x 9" traybake tin
To make the cheesecake filling, mix together the full-fat cream cheese, caster sugar, one egg and vanilla extract, whisk until smooth, and set aside.
In the bowl of the stand mixer, cream the butter, vanilla and red food colouring until fluffy.
Add three eggs one at a time, mixing between each addition
Sift the cocoa into the flour, add the salt and mix with a fork to distribute.
Add the vanilla and vinegar to the buttermilk, then add ½ the flour mix to the bowl and gently mix, followed by half the buttermilk, then repeat with the rest of the flour and buttermilk.
Spoon the brownie mixture into the traybake tin, then blob over the cheesecake mix and use a knife to swirl it together to marble. Bake for 25- 30 minutes until setting on the top and going golden at the edges. It should still have a little wobble in the centre, as it will set when cooling.
Leave it to cool in the tin, then refrigerate for a couple of hours before cutting it into squares.
Store in the fridge, they will keep well for up to five days.
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