Red velvet brownies

Enjoy these festively red, rich and fudgy brownies swirled with a tangy cheesecake filling. They're perfect treat when you have guests over at Christmas

Makes 16


170g salted butter, melted, plus extra for the tin
225g caster sugar
2 tsp vanilla extract
1 tsp red food colouring gel
3 eggs
40g cocoa powder
110g plain flour
1 tsp white wine vinegar
For the cheesecake swirl
250g soft cheese
1 egg yolk (freeze the white to use in another recipe)
3 tbsp caster sugar


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.

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.

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.