Boozy, delicious cup of latte with Baileys Red Velvet Cupcake liquor. Add some fun to…
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Easy-to-make moist and rich Baileys Red Velvet Brownie, topped with cheesecake batter. The slightly 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 cut through sweetness in most desserts.
This Baileys red velvet brownie recipe gives you the best of both worlds – it’s like having a slice of cheesecake + brownie together!
How Does This Baileys Red Velvet Brownie Taste Like?
This red velvet brownie features a moist, rich and slightly cakey brownie, topped with creamy and tangy cheesecake topping. The brownie is not overly sweet, and feels like a cross between a fudgy brownie and a red velvet cake.
The Baileys Red Velvet Cupcake liquor also adds milky chocolate taste in the brownie.
Since this is quite a rich dessert, I like to serve a slice of this brownie with a cup of strong tea or coffee to better enjoy it.
Is It Easy To Make This Red Velvet Brownie?
Yes! You don’t need much baking techniques to make this! You just have to combine ingredients for the brownie 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 batters.
I did not add in extra red food coloring – you can do that if you prefer a more vivid red tone in the brownie. Red yeast powder is used to impart a darker shade of red in the brownie, along with the Baileys Red Velvet Cupcake liquor.
As for the topping, it is an easy cheesecake batter. Just combine the ingredients together till smooth. I did that with an electric handheld mixer.
Layering The Batters
After making the brownie batter, simply set aside about 1/3 of it. Pour the rest into prepared pan.
Layer with cheesecake batter in alternate pattern before topping with the remaining brownie batter.
>> 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.
Let It Set
When freshly baked, the brownie will be very moist and soft. I find that the taste and texture develops better on the 2nd 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 may turn a little harder in fridge – before serving, bring it out from fridge for about 15 mins before serving.