red velvet cheesecake brownies- eggless
For brownie:
  • 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
For cheesecake layer:
  • 1+1/2 cup (225gms) cream cheese
  • ½ cup (153gms) condensed milk
  • 1 tsp (5ml) vanilla
  • 1 + ½ tbsp (15gms) cornflour
  1. Preheat the oven to 180C. Grease and line an 8’ inch square pan with parchment.
  2. In a bowl add maida and cocoa. Give it a good mix and set it aside.
  3. Take a separate bowl add the butter and caster sugar. Mix these two until light and fluffly.
  4. To the sugar and butter mix add the yoghurt and vanilla. Mix it well until fully combined.
  5. Add vinegar to this mixture and mix well. (it’s okay for the batter to look curdled)
  6. Next, add in the maida and cocoa powder and fold gently using a spatula.
  7. 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.
  8. To prepare the cheesecake layer to a bowl add the creamcheese, condensed milk, vanilla and cornflour. Using a whisk combine everything together.
  9. Pour the cheesecake layer on top of the red batter in the cake pan.
  10. Now with the reserved red velvet brownie batter, add spoonfuls on top of the cheesecake. Use a sweker to swirls on top.
  11. Set this to bake at 180 C for about 40-45 minutes.
  12. Chill in the fridge for 1 hour before cutting in to it and enjoying.
Recipe by Bake with Shivesh at