For the brownies:

  • 2 large eggs
  • 115g unsalted butter
  • 200g granulated sugar
  • 2t vanilla extract
  • 21g unsweetened cocoa powder
  • 1/8t salt
  • 1T liquid/gel red food colouring
  • ¾t white vinegar
  • 95g all-purpose flour

For the cheese swirl:

  • 224g cream cheese, softened
  • 50g granulated sugar
  • 1 egg yolk
  • ½t vanilla extract


  1. Preheat the oven to 180°C and line an 8 x 8 inch (20 x 20cm) baking pan with greaseproof paper. Set aside.
  2. To make the brownies, beat the eggs together in a small bowl and set aside. In a large microwave-safe bowl, melt the butter gradually, 30 seconds at a time, until it’s melted.
  3. Stir in the sugar, vanilla extract, cocoa powder, salt, food colouring and vinegar in that order, mixing after each addition.
  4. Fold in the flour until completely incorporated. Don’t over mix.
  5. Pour the batter into the prepared baking pan and set aside.

To make the cheese swirl:

  1. With a handheld mixer on medium speed, beat the softened cream cheese, sugar, egg yolk and vanilla extract in a medium bowl for about 1 minute until completely smooth.
  2. Spoon the cream cheese mixture over the top of the prepared brownie batter. Use a fork to create a swirl pattern.
  3. Bake at 180°C for 45minutes until firm.

(This recipe makes 24 cheesecakes)