Red Velvet cheesecake brownies (Gluten free)

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Red Velvet cheesecake brownies (Gluten free)

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Ingredients

12 piece(s)

Red Velvet Brownies

160 g Butter, melted
200 g sugar
25 g cocoa powder
1/2 tsp Vanilla Paste
1 tablespoons Red food colouring
1 pinch salt
1/2 tsp white vinegar
2 egg, whisked
120 g gluten free flour
1/4 tsp xanthan gum

Cheesecake filling

1 packages cream cheese
60 g sugar
1/2 tsp Vanilla Paste
1 egg yolk

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6

45min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Red velvet brownies

Preheat oven to 175deg C

Line an 8x8 inch baking dish with baking paper

Insert butterfly whisk.

Combine melted butter, sugar, cocoa powder, vanilla, food colouring and salt 10 sec/ sp3

Add white vinegar 3 sec / sp 2

Add whisked egg 2 sec / sp2

Add flour 4 sec / sp 1, scrape bowl and repeat

Pour batter into prepared tray and reserve 1/4 cup of batter for the topping.
Wash and dry the bowl

Cream cheese filling

Blend cream cheese, sugar, vanilla and egg yolk.
20 sec / sp 5, scrape down sides and repeat until well combined

Combining

Spread cream cheese mixture in even layer over brownie batter then add remaining dollops of the remaining brownie batter on top.
Use sharp knife or toothpick, swirl cream cheese and dollops of brownie together.

Bake the brownies for 30 minutes.
Remove them from the oven and let them cool completely before lifting the parchment out of the tray then slice and serve

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Standard gluten flour can be used instead of gluten free flour if preferred.

These brownies often taste better the second day after they're baked.

Store them in an airtight container.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.