9/12/2016

Red Velvet And Cream Cheese Brownies Recipe - Taste.com.au

Red velvet and cream cheese

brownies

Nutrition
Energy
660kJ

Fat saturated
5.60g

Fat Total
9.10g

Carbohydrate sugars
12.00g

Carbohydrate Total
17.00g

Dietary Fibre
0.70g

Protein
3.00g

Cholesterol
46.00mg

Sodium
77.00mg

All nutrition values are per serve.

TO PREP

TO COOK

MAKES

0:15

0:40

20

Somewhere between a brownie and a cheesecake slice, this luxurious treat is naturally coloured with cooked
beetroot.

Ingredients
Equipment

Ingredients

Food processor

250g cooked beetroot (see tip)

100g dark chocolate
60g unsalted butter
110g (1/2 cup) caster sugar, plus 55g (1/4 cup) extra
1 teaspoon vanilla extract
3 eggs
100g (2/3 cup) plain our
2 tablespoons NESTL BAKERS' CHOICE Cocoa, plus extra
to dust
250g cream cheese, room temperature

Looks like your closest store is Coles Runaway Bay, 4216.

Beetroot 1 each

Spreadable Cream Cheese 250g

$4.50 per 1kg

$11.00 per 1kg

450
kg

275
ea

Prices available at displayed Coles store, may not be available at other stores or coles.com.au. Specials commence at 7am on start date, but may start
before or extend beyond displayed dates. While stocks last. We reserve the right to limit sale quantities. Multi save price only available when purchased
in the multiples speci ed.
Prices accurate as at: 12/09/2016

http://www.taste.com.au/recipes/40541/red+velvet+and+cream+cheese+brownies

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9/12/2016

Red Velvet And Cream Cheese Brownies Recipe - Taste.com.au

Method
1. Preheat oven to 170C or 150C fan-force. Grease and line the base of a 16 x 26cm (base measurement) baking tin with non stick
baking paper. Place the beetroot in a food processor and process until smooth, scraping down sides of bowl several times with a
spatula. Set aside.

2. Place the chocolate and butter in a bowl over a pan of gently simmering water, ensuring the base of the bowl does not touch the
water. Stir occasionally until melted and well combined, remove and set aside to cool to room temperature

3. Add the sugar and stir to combine, then add the vanilla and 2 eggs, one at a time and stir until well combined. Sift the our and
cocoa over the mixture and stir until well combined, then stir through the beetroot puree.

4. Place the cream cheese and extra caster sugar in a large bowl and beat with electric beaters until smooth. Add the remaining egg
and beat to combine.

5. Spread half the chocolate mixture into the base of the prepared tin. Spoon dollops of the cheesecake mixture over the chocolate
mixture. Top with remaining chocolate mixture, then dollop with remaining cheesecake mixture. Use a at bladed knife to swirl
mixture.

6. Place in preheated oven and bake for 35-40 minutes. Set aside to cool in the pan before cutting into squares. Serve dusted with
extra cocoa powder.

http://www.taste.com.au/recipes/40541/red+velvet+and+cream+cheese+brownies

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