What’s not to love in a red velvet cake? Bright red colour, contrasted with white cream cheese, the decadent chocolate flavour in a smooth buttery texture… yum! Make a brownie of it, and you get this dense, fudge-like, chocolate hit – as good as it gets! Makes for a perfect Valentine’s day treat.

It’s an instant favourite the moment you sink your teeth in… you know you have it right when you see the expressions on your sister’s face when she tries it – perfect!

My cream cheese had little salt in it, so I avoided salt in the brownie mix and added little more sugar to offset it, but you know a little salt goes a long way with anything chocolate, so worked out fine 🙂 I also wish I had added more of the red color when I see the final output and the pictures, but well, it doesn’t affect the taste, so will let this one pass.

Ingredients –

For Brownies –

All-purpose flour – 3/4 cup
Eggs – 2
Unsalted butter (melted) – 1/2 cup
Granulated sugar – 1 cup
Unsweetened cocoa powder – 1/4 cup
Salt – 1 teaspoon
Vanilla – 2 teaspoons
White Vinegar – 3/4 teaspoon
Red food colour

For cream cheese layer –

Cream cheese – 220 grams
Granulated sugar – 1/4 cup
1 egg yolk
Vanilla – 1/2 teaspoon

Procedure –

1. Preheat the oven to 180 deg C (350 deg F). Prepare an 8″x8″ baking tray by buttering the sides and base. You can also line the base with parchment paper.
2. For cream cheese layer – Beat the cream cheese, sugar, egg, and vanilla in a medium bowl until smooth.
3. Whisk all the eggs in a bowl and keep ready.
4. In a large bowl, take the melted butter and whisk in the sugar. Add the cocoa powder and whisk till combined. Add vanilla, salt, vinegar and mix till combined. Now add the red food colour little by little and mix after each addition to get the colour you desire.
5. Whisk in the eggs until combined. Fold in the flour until you get a smooth mixture.
6. Pour the batter into the prepared tin and spread evenly.
7. In large dollops, pour the cream cheese filling over the brownie mix. Take a knife and swirl through mix making a marbled design.

8. Bake for 35 to 40 minutes or until toothpick in centre comes out clean.

9. Cool completely before cutting into squares. Serve and spread love 🙂

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