Red velvet berry cheesecake brownie

An irresistible combination of red velvet, cheesecake and brownie will have your mouth watering just by the reading the recipe!

  • 25 mins preparation
  • 25 mins cooking
  • Serves 16
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Red velvet berry cheesecake brownie
  • 250 gram dark chocolate, chopped
  • 150 gram butter, chopped
  • 3 teaspoon red liquid food colouring
  • 2 eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 1/2 cup plain flour, sifted
  • 2/3 cup caster sugar
  • 200 gram white chocolate, roughly chopped
  • 250 gram cream cheese, softened
  • 1 cup icing sugar, sifted
  • 50 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • thinly sliced strawberries, blueberries, raspberries


Red velvet berry cheesecake brownie
  • 1
    Preheat oven to 180˚C. Grease and line the base and sides of a 20cm square cake pan with baking paper, leaving the edges overhanging.
  • 2
    In a small saucepan, melt the chocolate, butter and food colouring together on low. Chill for 20 minutes.
  • 3
    In a small bowl, combine the eggs and sour cream. Add to the chocolate mixture with the flour and sugar; stir to combine. Fold in the white chocolate.
  • 4
    Pour into the pan, smoothing the top. Bake for 20-25 minutes until the centre is just cooked. Chill, then remove from the pan.
  • 5
    For the topping, in a small bowl, using an electric mixer, beat the cream cheese, icing sugar, butter and vanilla together until smooth.
  • 6
    Spoon the mixture into a piping bag fitted with a 1cm round plain nozzle, and pipe dollops over the brownie.
  • 7
    Scatter with the strawberries, blueberries and raspberries. Cut into squares to serve. Store in an airtight container in the fridge.

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