red velvet cheesecake brownies- eggless
- 1 cup (226gms) butter
- 1 + ½ (300gms) sugar
- 1 cup (285gms) curd
- 1 tsp (5ml) vanilla
- 2 tsp (10ml) vinegar
- 2 cups (240gms) maida
- ¼ cup (30gms) cocoa
- 3 tsp (15ml) red food colour
- 1+1/2 cup (225gms) cream cheese
- ½ cup (153gms) condensed milk
- 1 tsp (5ml) vanilla
- 1 + ½ tbsp (15gms) cornflour
- Preheat the oven to 180C. Grease and line an 8’ inch square pan with parchment.
- In a bowl add maida and cocoa. Give it a good mix and set it aside.
- Take a separate bowl add the butter and caster sugar. Mix these two until light and fluffly.
- To the sugar and butter mix add the yoghurt and vanilla. Mix it well until fully combined.
- Add vinegar to this mixture and mix well. (it’s okay for the batter to look curdled)
- Next, add in the maida and cocoa powder and fold gently using a spatula.
- Add in the red food colour and give the batter a final mix. Reserve ½ cup of the prepared batter and tranfer the rest in the lined cake pan.
- To prepare the cheesecake layer to a bowl add the creamcheese, condensed milk, vanilla and cornflour. Using a whisk combine everything together.
- Pour the cheesecake layer on top of the red batter in the cake pan.
- Now with the reserved red velvet brownie batter, add spoonfuls on top of the cheesecake. Use a sweker to swirls on top.
- Set this to bake at 180 C for about 40-45 minutes.
- Chill in the fridge for 1 hour before cutting in to it and enjoying.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/red-velvet-cheesecake-brownies-eggless/
3.5.3251