Red Velvet Cheesecake Brownies ❤️ - For the Brownies: - 170g unsalted butter - 3/4 cup - 20g cocoa powder - 1/4 cup - 100g granulated sugar - 1/2 cup - 100g dark brown sugar - 1/2 cup - 3 large eggs - 1 tablespoon vanilla bean paste - 1 teaspoon vinegar - 1 + 1/2 teaspoon red food coloring - 80g all purpose flour - 2/3 cup For the Cheesecake layer: - 600g cream cheese - 2 cups + 2/3 cup - 150g granulated sugar - 3/4 cup - 1 large egg - 1 tablespoon vanilla bean paste Instructions: 1. Brown the butter by cutting it into cubes and placing it in a saucepan or skillet. 2. Melt it over medium heat, then let it simmer, stirring constantly until it turns golden brown. 3. Remove from the heat and mix in the cocoa powder. 4. Pour into a separate bowl and let it cool for about 20 minutes. 5. Preheat the oven to 180°C and line a 20×20 cm square baking tin with parchment paper. 6. In a large bowl, beat the eggs with the brown sugar and granulated sugar until light and fluffy. 7. Mix in the vanilla bean paste, vinegar and red food coloring. 8. Add the cooled brown butter-cocoa mixture and mix until fully incorporated. 9. Lastly, gently fold in the flour until just combined. 10. Pour the batter into the prepared tin, reserving about 2-3 tablespoons for the swirl on top. Set aside while you prepare the cheesecake batter. 11. For the cheesecake layer, mix the cream cheese with the sugar and vanilla bean paste until smooth. 12. Whisk in the eggs until just incorporated. 13. Pour the cheesecake batter over the brownie layer. 14. Spoon the reserved brownie batter on top and gently swirl it through the cheesecake layer. 15. Bake at 180°C for 30-35 minutes. 16. Let the brownies cool at room temperature for about 30 minutes, then transfer to the fridge and chill overnight before slicing. 17. The next day take it out the fridge, slice and enjoy! #redvelvet #brownies #cheesecake #asmr #asmrfood - @welcometoangieskitchen