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Red Velvet Cheesecake Swirl Brownie Bites

Red Velvet Cheesecake Swirl Brownie Bites
Preparation time:
15 minutes
Cooking time:
25 minutes

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.

  • Juliet with Red Velvet Cheesecake Swirl Brownie Bites


    For the cheesecake swirl:
    • 300g full-fat cream cheese
    • 80g caster sugar
    • 1 medium egg
    • 1 tsp vanilla extract
    For the brownie batter:
    • 3 medium free-range eggs
    • 250g caster sugar
    • 180 g softened butter
    • 1 tsp vanilla extract
    • 1 tsp apple cider vinegar or white vinegar
    • 2 tsp strong red food colouring 
    • 120 g plain flour
    • 20g cocoa powder
    • A pinch of salt
    • 50g buttermilk
  • Method

    For the brownies:
    • 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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