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Red velvet swirl brownies

Red velvet swirl brownies

A delicious twist on a classic brownie recipe

Serving: Makes 9 brownies



For the brownies

  • 100g white chocolate, broken into squares
  • 100g butter
  • 175g Siúcra Light Golden-Brown Sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 medium eggs
  • ½ tsp red food colouring
  • 125g plain flour


For the cream cheese swirl

  • 200g cream cheese
  • 2 tbsp plain flour
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 medium egg golk

To serve

Vanilla ice cream


  1. Preheat the oven to 180°C and line an 18cm (7in) square cake tin with baking parchment.
  2. Melt the white chocolate in a heatproof bowl. Leave to cool a little.
  3.  Melt the butter and put into a large bowl. Leave to cool and then add the brown sugar, vanilla, and cocoa powder and beat with a hand-held electric mixer. Add the eggs and food colouring and beat until well combined. Fold in the melted white chocolate, add the flour and using a large metal spoon, gently fold it all together with as few stirs as possible so you do not knock the air out of it.
  4. Gently spread into the prepared baking tin, leaving about two tablespoons behind in the bowl - you will use this later for the swirl pattern. Set aside.
  5. Beat all of the ingredients for the cream cheese swirl in a bowl until the caster sugar is evenly combined. Dollop spoonfuls of it on top of the brownie mixture in the tin. Then add the remaining two tablespoons of the brownie mixture. Take a knife and swirl the brownie mixture around in the tin. Be sure not to over-swirl it otherwise the mixture will just look like a pink cake batter. But swirl deep into the tin so that the marble effect goes right throughout the brownie and is not just at the top.
  6. Bake in the oven for 25-30 minutes or until the centre of the brownie springs back slightly when touched but it is still nice and gooey in the middle.
  7.  Leave to cool in the tin, then cut into squares and serve warm or cold with vanilla ice cream.

Recipe courtesy of Siúcra