Red velvet cheesecake brownies

Preparation

Spread the love this Valentine’s Day with a batch of deliciously decadent brownies – red velvet and cheesecake flavours make a match even Cupid would be proud of!

1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 23cm loose-bottomed square tin with baking paper.
2. For the red velvet mixture, put the butter and sugar in a saucepan over a medium-low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside until cooled slightly.
3. In a large bowl, lightly beat the eggs and vanilla extract then slowly add the cooled butter and sugar mixture, whisking continuously, until well combined.
4. Sieve the flour and cocoa powder together and then fold through the butter mixture. Stir through the vinegar and red food colouring until you have a consistent colour.
5. In a separate bowl, whisk together all the ingredients for the cream cheese swirl.
6. Pour three-quarters of the red velvet mixture into the prepared tin, then add dollops of the cream cheese mixture. Pour in the remaining red velvet mixture and then use a chopstick or the tip of a knife to swirl the two mixtures together. Bake for 25-30 minutes, or until just set with a slight wobble. Remove from the oven and leave to cool in the tin.
7. Remove from the tin and cut into 16 squares to serve.