If you enjoy celebrating Valentine’s Day then we have the perfect recipe to impress your loved ones! Teresa Rebelo, from the blog Lume Brando, prepared a special recipe – Red velvet cheesecake brownies – that will surely turn your day even sweeter (and romantic)!
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients
(serves 4 to 10 hearts, depending on the size of the cutters)
3 eggs
170 g caster sugar
120 g sunflower oil
100 g T55 flour
20 g cocoa powder
40 g white chocolate, crushed
1 teaspoon cider vinegar
1 teaspoon vanilla paste
1 Pinch of salt
½ teaspoon of red food colouring gel
+
225 g of cream cheese
50 g icing sugar
1 Egg
1 teaspoon vanilla paste
Icing sugar to decorate (optional)
RODI products used in the preparation of this recipe:
Kitchen sink: Invisible 40
Accessories: Curl drainer + Invisible glass cover
Method
Preheat the oven to 180º C. Grease a square baking pan of about 24 x 24 cm or another similarly sized pan.
In a large bowl, mix the oil and sugar. Then add the eggs and whisk together.
Add the vanilla and the colouring agent and stir.
Combine the flour, cocoa, and salt in a bowl and add to the mixture. Whisk it all together.
Finally, add the chopped white chocolate and stir it into the mixture. Put aside.
Next, make the cream cheese swirl. Whisk the cream cheese with the icing sugar, egg, and vanilla until smooth.
Pour ¾ of the red velvet batter into the pan, and then make a layer with the cream cheese batter.
Drop spoonfuls of the remaining red velvet batter onto the top of the cheesecake layer. Use a toothpick to create swirls.
Bake for 30 minutes or until cooked. Remove from the oven and let it cool.
Cut the brownies into heart shapes with a pastry cutter. Sprinkle with icing sugar (optional).
Tip: if you prefer, you can skip the cream cheese batter and make red velvet brownies only, using a slightly smaller baking pan – they are delicious too!
Happy Valentine´s Day
Recipe developed by:
