RED VELVET CHEESECAKE BROWNIE

INGREDIENTS

Unsalted Butter, cut into pieces

6 tbsps

Semisweet Chocolate Chips

4 oz

Bake King Caster Sugar

2/3 cup

Large Eggs (at room temperature)

2

Bake King Plain Flour

1/2 cup plus 1 tbsp

Bake King Cocoa Powder

1 tbsp

Salt

1/8 tsp

Lorann Red Velvet Bakery Emulsion

1 tbsp

Cream Cheese Mixture

Cream Cheese, softened

8 oz

Large egg yolk

1

Bake King Caster Sugar

1 cup

Lorann Vanilla Extract or Bean Paste

1/2 tsp

RED VELVET CHEESECAKE BROWNIE

Directions:

Preheat oven to 350°F.

Using two sheets of tin foil or parchment paper, line an 8-inch square pan, making sure liner overhangs all four sides.  Spray liner with cooking spray or lightly grease.  (if using parchment paper, grease pan as well before lining with parchment)

Place butter and chocolate chips in a small microwave-safe bowl and heat in 30-second intervals at 50% power, stirring after each interval, until chocolate is completely melted and smooth (do not overheat).  Transfer mixture to a medium bowl.  Using an electric mixer, beat in the 2/3 cup granulated sugar, then the eggs.

Mix in the flour, cocoa powder and salt just until combined. Mix in the Red Velvet Emulsion.  Spread evenly into prepared pan.

In a separate bowl, beat together the cream cheese, egg yolk, 1/3 cup sugar and vanilla until smooth.

Place dollops of the cream cheese mixture on top of the brownie batter, then use a butter knife or spatula to swirl the mixtures together.

Bake for 35 to 40 minutes, or until the batter in the center of the pan is just set.  Allow to cool.  Lift out the foil or parchment from the pan and peel the liner from the brownies.  Cut into squares.  Serve warm or chilled.

Can be stored covered in refrigerator for several day.

 

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