Today I combined them and made Eggless Red Velvet Cheesecake Brownie. It tastes so so so good that you can’t stop eating it. It just melts in your mouth. It will be ready in no time. The preparation time is hardly 15 to 20 minutes and baking is 30 to 35 minutes. That’s it, your mouth melting Eggless Red Velvet Cheesecake Brownie is ready.
How to make Eggless Red Velvet Cheesecake Brownie?
Preheat oven to 350 degrees F.
First, take yogurt in a big mixing bowl. Whisk it very well. Add sugar and oil. Mix it very well until sugar gets dissolved. Add baking soda and baking powder. Add 1 tablespoon warm water over baking soda and baking powder. Whisk well until everything gets mixed.
Add cocoa powder and all-purpose flour and mix them very well.
Add vanilla extract and red food color. Mix it very well.
Lightly spray the baking pan with cooking oil. Line it parchment paper with sides up. It will be easy to lift up after it bakes. Again spray the parchment paper with oil or butter.
Now pour ¾ of the prepared brownie mixture into baking pan.
Take cream cheese in a big bowl. Cream cheese should be at room temperature. Add sugar, cornflour, milk and vanilla extract. Whisk them very well until there are no more lumps left.
Spread the cream cheese (don’t panic if you can’t smooth it perfectly) on the top of the brownie layer. Spoon remaining batter over cream cheese.
Using a butter knife, swirl the cream cheese.
Bake it for about 30 to 35 minutes or until fully cooked. Allow cooling completely before cutting and serving. Cut it into equal square pieces.
Red Velvet Cheesecake Brownie is ready. Enjoy.
Don’t forget to check out Cheesecake Recipe –
Instant Pot Cheesecake In a jar Raspberry swirl cheesecake No-bake Pistachio Cheesecake
