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Red Velvet Brownies with Raspberry Cheesecake Swirl

0:00 INTRO
0:08 BROWNIE LAYER
2:01 RASPBERRY SAUCE
2:15 CHEESECAKE LAYER
2:49 BAKE

BROWNIE LAYER:
– 115 g butter (4 oz / 1 stick / ½ cup), melted
– 20 g cocoa powder (2 tbsp)
– ¼ tsp salt
– 175 g sugar (6.2 oz / ¾ cup + 2 tbsp)
– 2 eggs
– 1 tsp vanilla extract
– ½ tsp apple cider vinegar
– 3 tsp red food coloring
– 95 g flour (3.3 oz / ¾ cup)

Mix melted butter + cocoa + salt until smooth.
Stir in sugar. Add eggs, vanilla, vinegar, coloring.
Fold in flour until no dry pockets remain.
Pour into lined 17×17 cm pan (7×7 in) or 20×20 cm (8×8 in) for a firmer center.
Reserve 1 tbsp batter for swirling.

RASPBERRY SAUCE:
– 80 g raspberry purée (⅓ cup)
– 1 tbsp sugar
– 1 tsp vanilla

Cook 5-8 min over medium heat until thick and jammy.
Cool completely.

CHEESECAKE LAYER:
– 225 g cream cheese (8 oz / 1 cup), room temp
– ⅓ cup sugar
– ½ tsp vanilla
– 1 egg

Mix on low until smooth. Add egg and beat creamy.
Spread cheesecake over brownie layer.
Drizzle raspberry sauce + reserved batter.
Swirl gently with a skewer.

BAKE:
– 180°C / 350°F
– 30-35 minutes
Center should be set but slightly soft.
Cool fully → chill 2 hours before slicing.
Even better the next day.

Enjoy!
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#brownie #cheesecake #redvelvetcake #dessert #baking