Time: 1 hour 25 minutes
Complexity: easily
Quantity: 8 cakes

Before baking Sunny Anderson's brownie recipe, run the tip of a knife through the layers of red chocolate batter and sweet cream cheese frosting to create pretty swirls on the surface of the brownies.

Ingredients:

Red velvet brownie batter layer

• 110 g unsalted butter, plus 1 tbsp for greasing the pan
• 1 cup of sugar
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• Salt on the tip of a knife
• 1 tbsp red food coloring
• 1 teaspoon vinegar
• 2 eggs
• 3/4 cup premium wheat flour
• 1/4 cup chopped toasted walnuts
• Additional equipment: baking dish 20x20 cm.

A layer of cream cheese

• 225 g softened cream cheese
• 1/4 cup sugar
• 1 egg
• 1/8 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

curd cheese, walnuts, vanilla extract, cocoa, premium flour, eggs

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Preparation:

Step 1
• Brownie layer: Melt the butter in a saucepan over medium heat. Transfer the butter to a large bowl and add the sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar in that order, stirring after each addition.
  
  Grease a 20x20cm baking pan with butter.
  
  In a small bowl, whisk the eggs and stir them into the chocolate mixture. Gradually add the flour and mix gently. Add the walnuts and pour the batter into the prepared baking pan, reserving 1/4 cup of batter for the top layer.
Step 2
• Cream cheese layer: In a medium bowl, whisk together the cream cheese, eggs, and vanilla extract. Gently spread a layer of cream cheese over the brownie batter in the pan.
  
  Spoon the remaining brownie batter a little at a time onto the cream cheese layer. Use a skewer or the tip of a knife to create a swirl pattern across the cream cheese layer.
  
  Bake the brownies in a preheated oven at 180°C for 30 minutes. Place on a wire rack to cool completely, then cut into squares.

Votes: 10