September 2, 2014
Natural Gluten-free Red Velvet Cheesecake Brownies came out of my desire to create a cheesecake brownie, and red velvet felt like a more congenial base than a traditional dark chocolate one. Plus I wanted to have a go at a red velvet product that didn’t contain any food colouring.
5 large eggs
275g unsalted butter, melted
300g granulated sugar
125g light muscovado sugar
2 tsp vanilla extract
100g natural cacao
75ml concentrated beetroot juice
2 tbls buttermilk
1 tsp salt
1 tsp white wine vinegar
230g GF flour blend (I use Dove’s Farm)
300g cream cheese, 200g soft rindless goat’s cheese, 125g caster sugar, 2 egg yolks, 1 tsp vanilla
1Preheat oven to 180 degrees c (160 degrees c for fan assisted). Butter a 9×13 brownie or roasting tin and line with greaseproof paper, bottom and sides.
2In a large bowl combine the eggs, sugars, vanilla, cacao, beetroot juice, buttermilk and salt. Whisk until well blended. I do this by hand. You can use a stand mixer but mix sparingly – brownies should have texture (but not lumps). Add the vinegar, whisk, then add the flour and give it a final blend. Pour this mixture into the prepared tin and set aside.
3To make the cheesecake, combine all of the ingredients in the bowl of a stand mixer (or mix by hand) and mix well, for about 2 minutes.
4Pour the cheesecake filling over the top of the brownie mixture levelling it off gently with a spatula. Then take a chopstick and “swirl” the cheesecake gently into the brownie mix, moving up and down then across the pan. The red should start to show through and you’ll have a swirl pattern on top.
5Bake for 35 minutes. You want the brownie to set but there should be a little wobble at the centre. If you over-bake these they start to resemble cake.
6Cool completely in the tin. Trim the edges and cut into 12 large or 15 medium squares. I store these in the fridge and bring to room temperature before eating.
The stories doing the rounds about the origins of the Red Velvet are very entertaining but the best article I have come across is from the wonderful Tori Avey: red-velvet-cake-history-recipe