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Easy-to-make moist and rich Baileys Red Velvet Brownie topped with cheesecake batter. The cakey brownie texture pairs well with the creamy, tangy cheesecake to cut through the sweetness!
Update: See this recipe as Shoppable Recipe on Redmart Recipes!
Cheesecakes or anything with cream cheese make my favourite dessert!
I love its unique creamy rich, tangy taste and texture, which also helps to cut through sweetness in most desserts.
So, this Baileys red velvet brownie recipe gives you the best of both worlds – having a slice of cheesecake + brownie together! Yums!
How Does This Baileys Red Velvet Brownie Taste Like?
This is just like a cheesecake brownie! Sink your teeth into the creamy and tangy cheesecake topping, followed by the moist and rich brownie.
The brownie is not too sweet. It feels like a in between a chewy brownie and a red velvet cake. I like that the Baileys Red Velvet Cupcake liquor enhances the chocolate taste in the brownie.
Is It Easy To Make This Red Velvet Brownie?
Yes! You don’t need much techniques to make this! Just combine the brownie ingredients in one bowl, and the cheesecake batter in another bowl.
To make things easier, gather and weigh all the ingredients before you start making the two batters.
You can add red food coloring if you prefer a more vivid red tone in the brownie. I just used natural red yeast powder to impart a darker shade of red in the brownie.
>> MORE YUMMY DESSERT RECIPES:
- Baileys Cream Dessert
- Boozy Red Velvet Cupcake Latte
- Christmas White Chocolate NY Cookies
- Easy Choc Chip Scones (Eggless)
What Ingredients Do I Need?
You will need these:
- Unsalted Butter: We will melt the butter to mix with other ingredients for the brownie. I like Paysan Breton butter for daily bakes.
- Unsweetened Cocoa Powder: Use a good quality one. I like the taste from Valrhona.
- Red Yeast Powder: If you do not have red yeast powder, you can substitute this with additional cocoa powder and use red coloring. You may also use beetroot powder for the color.
- Caster Sugar
- Eggs: I used medium or large sized eggs (50-60g).
- Vanilla Extract: If you do not have vanilla extract, you can leave it out, or use vanilla essence if you like.
- Plain Flour
- Cream Cheese: I like the rich taste from Philadelphia‘s.
- Baileys Red Velvet Cupcake (Limited Edition)
Let It Set
When freshly baked, the brownie will be very moist and soft. I find the taste develops better on the next day, so I’ll recommend you to serve and eat on the 2nd day after baking. Just store the brownie, cling wrapped, in the fridge overnight.
Just note that the brownie’s texture would turn a little harder in the fridge – before serving, bring it out from fridge to come to room temperature for about 15 mins.