Red Velvet Cheesecake Brownies
Heya, Every time I make anything red velvet, without fail, someone says to me “Isn’t it just chocolate cake with food colouring?” And okay, fair question. But I genuinely think red velvet has its own personality. It’s got that subtle tang, a gentle hint of cocoa, and this slightly nutty, rich flavour that’s really hard to describe but you know it when you taste it. I usually use buttermilk in my red velvet cupcakes (blog post coming soon, promise!) to help bring out that iconic flavour, but these brownies take a slightly different route. Here, it’s the vinegar that makes the magic happen. It might sound odd, but it causes the mixture to ‘split’ just enough to create that unique texture and flavour that sets red velvet apart from a standard chocolate bake. The result is a dense, fudgy brownie that feels just a little bit better than regular brownies (which my Mum is the queen of!). This bake is basically my two dessert worlds colliding: red velvet and cheesecake. And wei...
