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.
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.
So, I really enjoy this Baileys red velvet brownie. It’s like having a slice of cheesecake + brownie together. You get the best of both worlds!
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 to the chocolatey taste in the brownie.
As this is quite a rich dessert, it is best served 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 technique to make this! You just need to combine all ingredients for the brownie in one bowl, and the cheesecake batter in another bowl.
To make things easier, it is recommended that you gather 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 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 a cheesecake batter that’s quite easy to make. You will just need to 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.
- 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.
- Caster Sugar
- Eggs: Use medium or large sized eggs (50-60g).
- Vanilla Extract
- 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. If you like this texture, you can serve the brownie on the same day.
However, I find that the taste and texture come through better on the 2nd day, so I’ll really recommend you to serve and eat on the 2nd day after baking.
The brownie will also continue to cook and set while it is cooling down, and even more so when it is cling wrapped and stored in the fridge overnight.
You may find the brownie’s texture becoming a little harder in fridge – so before serving, bring out from fridge for about 15 mins before serving.
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