Red velvet brownies

• salted butter↗170g g

  melted, plus extra for the tin

• caster sugar↗225g g
• vanilla extract↗2 tsp tsp
• red food colouring gel↗1 tsp tsp
• eggs↗3
• cocoa powder↗40g g
• plain flour↗110g g
• white wine vinegar↗1 tsp tsp
• soft cheese↗250g g
• egg yolk↗1

  (freeze the white to use in another recipe)

• caster sugar↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Butter a 20cm square brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Whisk the melted butter and sugar with the vanilla extract in a bowl. Once combined, whisk in the food colouring and eggs until the mixture is a vibrant red.

2. 2

   Sift in the cocoa powder and flour, and add the vinegar. Fold together using a spatula. For the cheesecake swirl, mix the soft cheese, egg yolk and sugar together, and set aside.

3. 3

   Pour most of the brownie batter into the tin and dollop in the cheesecake mixture. Pour the rest of the brownie batter on top and use a skewer to lightly swirl the two together. Bake for 30 mins until shiny on top. Remove from the oven and cool in the tin for 30 mins, then remove to a wire rack and cool completely. Slice into 16. Will keep in an airtight tin for five days, or frozen for up to a month.