Recipes  

Marbled Red Velvet and Cheesecake Brownies

  • Preparation 40 MIN
    Cooking 35 MIN
  • Servings 1
  • Makes 4 dozen
  • Freezes
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Ingredients

Chocolate Brownies

Red Velvet Brownies

Cheesecake

Preparation

Chocolate Brownies

  1. With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 13 x 9-inch (33 x 23 cm) non-stick metal rectangular pan with straight sides. Line the pan with a strip of parchment paper, letting it hang over two sides.
  2. In a bowl, over a pot of simmering water or in the microwave oven, melt the chocolate with the butter. Let cool for 5 minutes. Add the eggs and whisk until smooth. Add the brown sugar and mix for 1 minute. Add the flour and salt. Mix for 1 minute or until the mixture is shiny. Set aside.

Red Velvet Brownies

  1. In another bowl, over a pot of simmering water or in the microwave oven, melt the chocolate with the butter. Let cool for 5 minutes. Add the egg and whisk until smooth. Add the brown sugar and food colouring. Mix for 1 minute. Add the flour and salt. Mix for 1 minute or until the mixture is shiny. Set aside.

Cheesecake

  1. In a third bowl, whisk the cream cheese, sour cream and icing sugar with an electric mixer until smooth.

Assembly

  1. Spread out two-thirds of the chocolate brownie mixture in the prepared pan. Pour in two-thirds of the red velvet brownie mixture. Top with half of the cheesecake mixture. Finish off with spoonfuls of the remaining mixtures, spacing them out. Run a knife through the mixtures to create a marbled effect. Tap the pan on the counter a few times to even out the batter.
  2. Bake for 30 to 40 minutes or until a toothpick inserted in the centre of the brownies comes out with a few crumbs attached and isn’t completely clean.
  3. Let cool in the pan. Unmould and cut into small squares.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.