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Eggless Red Velvet Cheesecake Brownie

INGREDIENTS

Cake batter –

  1. Butter – 120g
  2. Caster/Powdered Sugar – 80g
  3. Condensed Milk – 100g
  4. All-Purpose Flour (Maida) – 115g
  5. Cocoa Powder – 15g
  6. Baking Powder – 1/2 tsp
  7. Vinegar – 1/2 tbsp
  8. Red Food Colour – 3-4 drops or as much as you want.
  9. Vanilla Extract – 1.5 tsp

Topping –

  1. Cream Cheese – 200g
  2. Caster/Powdered Sugar – 50g
  3. Corn Flour – 1 tbsp
  4. Water – 3 tbsp (45g)
  5. Vanilla Extract – 1 tsp

PROCEDURE

  1. Beat soft almost melted Butter and Sugar together with a whisk
  2. Add condensed milk and whisk.
  3. Add All-Purpose Flour, Cocoa Powder, Baking Powder to this mixture and mix well
  4. Add red food colour and mix till your desired colour is achieved. Do not go overboard.
  5. Add Vinegar & Vanilla and mix well. Set this mixture aside.
  6. In another bowl, beat softened cream cheese with sugar till nice and combined.
  7. Mix cornflour with water and add that, and Vanilla Extract to the cream cheese mixture.
  8. Preheat oven to 170 deg. C
  9. Add most of the cake batter to an 8″ pan. Then layer the cream cheese topping. On top dollop the remaining but of cake batter and swirl around.
  10. Bake for about 30-40 minutes till the top is set and the centre 1″ is slightly soft.
  11. Let it cool down completely before cutting into it.
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