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! Serve this red velvet brownie with a cup of strong tea or coffee.
- 115g unsalted butter
- 15g unsweetened cocoa powder
- 5g red yeast powder
- 1/4 tsp salt
- 175g caster sugar
- 2 eggs
- 50g Baileys Red Velvet Cupcake
- 1 tsp vanilla extract
- Red food coloring gel, optional
- 95g plain flour
- 250g cream cheese, slightly softened
- 50g caster sugar
- 1 egg
- 3/4 tsp vanilla extract
- Preheat oven to 180C. Line 8″ x 8″ baking pan.
- Place butter, cocoa, salt in a microwavable bowl. Microwave in 30 sec interval, stirring in between each interval. Let cool slightly if it is warm (prevent cooking the eggs in next step).
- Whisk in sugar, eggs, Baileys Red Velvet Cupcake and vanilla extract. Mix well.
- Add in red food coloring if preferred.
- Whisk in flour and mix till combined. Do not overmix.
- Set aside about 1/3 of brownie batter. Pour remaining batter into prepared baking pan.
- Place slightly softened cream cheese and sugar into medium sized bowl. Beat them together with handheld mixer till smooth and creamy.
- Scrape down sides and bottom of bowl if needed.
- Add in egg and vanilla. Combine well.
- Drop dollops of cheesecake batter onto brownie batter in baking pan.
- Top with remaining brownie batter.
- Using a knife or chopstick, swirl the 2 batter together, going horizontally across the pan, and then vertically across.
- Bake in preheated oven at 180C for 25-30 mins. Toothpick inserted into the middle would have some moist crumbs, and the brownie would be ready. Do not overbake.
- Cool completely on wire rack before wrapping the brownie with cling wrap and store in fridge overnight.
If you do not have red yeast powder, replace the 5g with additional cocoa powder.
If you do not have Baileys Red Velvet Cupcake liquor, you can omit it.
Bring brownie out from fridge for about 15 mins before serving.
To freeze, simply double wrap brownie with cling wrap before wrapping in aluminium foil to prevent freezer burn.
Recipe adapted from Pretty Simple Sweet.
- Category: Brownie
- Method: Bake
Keywords: Brownie, Chocolate, Cheesecake