Red Velvet Remolino Brownies

Key info

• Difficulty 
  › Intermediate
• Prep time 
  › 25 min
• Cook time 
  › 1/2 hr
• Serves 
  › 8

Ingredients

• 1 tablespoon unsalted butter, for pan

For the red velvet brownie layer:

• 1 stick unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• Pinch salt
• 1 tablespoon red food colouring
• 1 teaspoon vinegar
• 2 eggs
• 3/4 cup plain flour
• 1/4 cup chopped toasted walnuts

For the cream cheese layer:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/8 teaspoon vanilla extract

Method

1. Preheat the oven to 180°C.

2. Butter an 8 by 8-inch baking pan, and set aside.

3. Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food colouring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

4. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.