It was not a difficult decision when I made up my mind to made this brownie for the pot-luck that the form 6 teachers were having. It had been quite some time since our last pot-luck which, if I'm not mistaken, was late last year. Of course, when someone suggested that we did a pot-luck, everyone unanimously agreed!
Well, someone shouted that the theme of our pot-luck should be 'western' and I thought there is nothing more western than Red Velvet especially Red Velvet Brownies. Incidentally, brownies were first 'invented' by a Chicago chef in the early 1900's. So, I suppose this brownie I made will surely pass as something 'western'!
Adapted from a recipe by : Sunny Anderson
For the Red Velvet Brownie base:
- 4 oz melted butter, cooled
- 3/4 cup light brown sugar (Sunny used ordinary sugar)
- 1/4 cup cocoa powder
- 1 tsp vinegar ( I used apple cider vinegar)
- 1 tsp vanilla essence
- 2 tsp food coloring
- 2 eggs
- (I left out the nuts because of health issues)
Put the butter, sugar, cocoa powder, vinegar, food coloring and vanilla essence in a bowl and stir until well-combined. Next, beat the eggs into the mixture. Finally, fold in the sifted flour and pour (all except about 1/2 cup of batter) into an 8 inch X 8 inch cake tin (I lined the tin with parchment paper and greased the base of the paper) Set aside.
For the cheese mixture :
- 250 g soft cream cheese (room temperature)
- 1/4 cup light brown sugar
- 1/4 tsp vanilla essence
- 1 egg
Preheat the oven at 175 C. Beat the cheese and sugar until soft. Then beat in the egg and stir in the vanilla essence. Dollop about 1 tablespoonfuls of the cheese mixture all over the brownies mixture and do the same with the reserved batter. Then using a wooden skewer, makes swirls all over the surface of the brownies. Bake for about 35 minutes. Leave to cool completely before serving.