Marbled Red Velvet and Cheesecake Brownies

Preparation

• Chocolate Brownies

  • With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 13 x 9-inch (33 x 23 cm) non-stick metal rectangular pan with straight sides. Line the pan with a strip of parchment paper, letting it hang over two sides.
  • In a bowl, over a pot of simmering water or in the microwave oven, melt the chocolate with the butter. Let cool for 5 minutes. Add the eggs and whisk until smooth. Add the brown sugar and mix for 1 minute. Add the flour and salt. Mix for 1 minute or until the mixture is shiny. Set aside.

• Red Velvet Brownies

  • In another bowl, over a pot of simmering water or in the microwave oven, melt the chocolate with the butter. Let cool for 5 minutes. Add the egg and whisk until smooth. Add the brown sugar and food colouring. Mix for 1 minute. Add the flour and salt. Mix for 1 minute or until the mixture is shiny. Set aside.

• Cheesecake

  • In a third bowl, whisk the cream cheese, sour cream and icing sugar with an electric mixer until smooth.

• Assembly

  • Spread out two-thirds of the chocolate brownie mixture in the prepared pan. Pour in two-thirds of the red velvet brownie mixture. Top with half of the cheesecake mixture. Finish off with spoonfuls of the remaining mixtures, spacing them out. Run a knife through the mixtures to create a marbled effect. Tap the pan on the counter a few times to even out the batter.
  • Bake for 30 to 40 minutes or until a toothpick inserted in the centre of the brownies comes out with a few crumbs attached and isn’t completely clean.
  • Let cool in the pan. Unmould and cut into small squares.