Red Velvet Cream Cheese Brownies

Red Velvet Cream Cheese Brownies

Makes 10-20, depending on size



Red Velvet Layer:
120g Butter, melted
200g (250ml) Huletts White Sugar
5ml Vanilla essence
60ml Cocoa powder
Pinch salt
30ml Red gel food colouring
5ml Apple cider vinegar
2 Extra-large eggs
105g (187ml) Cake flour

Cream Cheese Layer:
125g Cream cheese, softened
50g (60ml) Huletts White Sugar
1 Extra-large egg
3ml Vanilla essence



  1. Preheat oven to 180ºC.
  2. Grease a 20x20cm square pan and set aside.
  3. Mix melted butter, sugar, vanilla, cocoa powder, salt, food colouring, and vinegar together, mixing well after each addition with a wooden spoon.
  4. Add the eggs and beat until smooth. Mix in the flour a little at a time until all combined.
  5. Pour the batter into the prepared baking pan, reserving about 1/3 of a cup for the top layer. In a separate bowl whisk the cream cheese, sugar, egg and vanilla together until smooth.
  6. Pour the cream cheese mixture over batter. Using a spoon, drop dollops of the reserved brownie mixture over cream cheese. Use a skewer or knife to make large swirls in the batter.
  7. Bake the brownies for 30-40 minutes until cream cheese is just set on top. Remove to a cooling rack and allow them to cool completely.
  8. Cut into squares or use a cookie cutter to cut into shapes of your choice.

To store - cover and keep in refrigerator.