Name: Red velvet brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 16
Ingredients: 170g salted butter melted, plus extra for the tin; 225g caster sugar; 2 tsp vanilla extract; 1 tsp red food colouring gel; 3 eggs; 40g cocoa powder; 110g plain flour; 1 tsp white wine vinegar; 250g soft cheese; 1 egg yolk (freeze the white to use in another recipe); 3 tbsp caster sugar

170g salted butter
melted, plus extra for the tin
225g caster sugar
2 tsp vanilla extract
1 tsp red food colouring gel
3 eggs
40g cocoa powder
110g plain flour
1 tsp white wine vinegar

For the cheesecake swirl

250g soft cheese
1 egg yolk
(freeze the white to use in another recipe)
3 tbsp caster sugar

Method

step 1
Butter a 20cm square brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Whisk the melted butter and sugar with the vanilla extract in a bowl. Once combined, whisk in the food colouring and eggs until the mixture is a vibrant red.
step 2
Sift in the cocoa powder and flour, and add the vinegar. Fold together using a spatula. For the cheesecake swirl, mix the soft cheese, egg yolk and sugar together, and set aside.
step 3
Pour most of the brownie batter into the tin and dollop in the cheesecake mixture. Pour the rest of the brownie batter on top and use a skewer to lightly swirl the two together. Bake for 30 mins until shiny on top. Remove from the oven and cool in the tin for 30 mins, then remove to a wire rack and cool completely. Slice into 16. Will keep in an airtight tin for five days, or frozen for up to a month.