2Flax eggs(2 tablespoons ground flaxseeds mixed with 5 tablespoons water, rest for 5 mins)
Prep: Preheat the oven to 350°F (180°C) for at least 10 minutes. Also, lightly grease the 9x9 inch square baking pan with cooking oil spray, then line with parchment paper and spray again. Keep it aside.
Making Cheesecake Mixture: Take softened cream cheese, sugar, vanilla, cornstarch and water in a bowl. Using a mixer or hand whisk start beating until it becomes smooth and creamy. Keep it aside.
Making Red Velvet Brownie Batter: Take all purpose flour, cocoa powder and salt in a bowl. Whisk it until everything is incorporated well.
In another large bowl, take softened butter and sugar. Using a mixer or hand whisk start beating until combined. Scrap the sides of the bowl as needed.
Now add vanilla, vinegar and red food color. Beat it again until mixed.
Now add flax eggs. Start beating again until combined. Scrap the sides and bottom of the bowl as needed. It may look curdled but that’s fine.
Add dry flour mixture. Mix until combined. Do not overbeat/mix. You will have a thick batter ready.
Making Cheesecake Swirls: Spread the red velvet brownie batter in a prepared pan evenly.
Add dollops of cheesecake mixture. Using a butter knife, start making swirls. Make swirls and not mix.
Bake into the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let it cool down in a pan for 5 minutes, then lift the parchment paper and remove it to a cooling rack. Once cools down completely then cut into 16 equal pieces.
Sift the cocoa powder into the flour mixture, if it looks lumpy.
Don’t overbake the brownies otherwise it becomes dry. To get a nice fudgy texture start checking at around 25-27 minutes and see how much more time is needed. Every oven is different so time may vary.
Swirl, don’t mix: While swirling, I like to bring some brownie batter up into the cheesecake layer and then swirl. It gives a nice combined red and white visual effect. If you over swirl, you’ll end up with pink-ish looking batter/design, it doesn’t look as pretty as red-white.
Cool-down completely: Let the baked brownies cool down completely, so the cheesecake layer has a chance to set. Then you make pieces, so you get nice, clean cuts.
Make ahead of time: It tastes even better after resting for a day. Brownies get fudgier and you know that cheesecake tastes best after a day and that same applies here too.
Storage: It stays good for 2 days at room temperature and up to 5 days in the refrigerator in an airtight container.
Use eggs in this recipe? Add 2 large eggs in the batter instead of flax eggs. Add 1 large egg in the cream cheese mixture instead of cornstarch and water.