Red Velvet Cheesecake Brownies

I have to say this recipe is so easy and fun to make but I’m so disappointed that my red colouring turned out so brown. I used the red gel clue from Wilton. It wasnt as red as I wanted it to be but hope yours will be.


For the Cheesecake

230g cream cheese, room temperature

30g sour cream

60g granulated sugar

1 egg, beaten

1 tbsp vanilla essence

For the brownies

100g flour

2 eggs, beaten

115g unsalted butter, melted

25g cocoa powder

250g granulated sugar

1 1/2 tsp vinegar

1 tbsp vanilla extract

A generous dose of red colouring


Preheat the oven to 160C and line a baking tin (preferably square) with parchment paper

For the Cheesecake

1. In a bowl, mix together the cream cheese, sour cream and sugar until they’re well mixed.

2. Add the egg and vanilla and mix thoroughly. Don’t overmix or the Cheesecake will be rubbery.

3. Set aside in a separate bowl.

For the brownies…

1. In a mixing bowl, combine the melted butter, cocoa, sugar, vanilla and vinegar.

2. Add the eggs and mix well, then add in the colouring.

3. Add the flour to the mixture and combine well. (Tip – sieve the flour before adding to ensure you have no clumps).

4. Pour about 3/4 of the mixture to your prepared baking tray, save a little for later.

5. Pour the cheesecake mixture on top, then pur the remaining brownie mixture on top and swirl around to create a marble effect. Have a little fun with it 🙂

6. Put the brownies in the oven for 40 mins at 160C

7. Once 40 mins are up, take the brownies out and let cool on the counter. Then refrigerate for 1 torturous hour! Its painful but needed

8. Cut with a sharp knife and ENJOY!!!!

Yes, I ate a bit. Sorry (but not sorry)

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