These homemade red velvet brownies | red velvet cheesecake brownies are so fudgy, dense, moist, delicious and the cream cheese layer adds a lovely, tangy, creamy dimension to it. It not only looks good, but it’s rich and oh so heavenly!
Hello folks! Let’s share some brownie love today! I stumbled upon these red velvet cheesecake swirl brownie recipe last year when I was watching Sunny Anderson’s show on food network. It looked so simple, yet so fancy with those beautiful swirls and I have made it thrice so far, this being the third time.
I love a good red velvet cake with cream cheese frosting or any red velvet dessert for that matter. So I wanted to try its brownie counterpart too. Well, I have the urge to try anything SWEET really 😀 And since Valentine’s Day is around the corner, I think this would make for a perfect sweet treat too, what do you think?
- HOW TO MAKE RED VELVET CHEESECAKE SWIRL BROWNIES?
- STEP BY STEP INSTRUCTIONS TO MAKE RED VELVET CREAM CHEESE BROWNIES | RED VELVET CHEESECAKE SWIRL BROWNIES
- HOW TO MAKE RED VELVET CHEESECAKE BROWNIES FROM SCRATCH?
- Red Velvet Cheesecake Brownies
HOW TO MAKE RED VELVET CHEESECAKE SWIRL BROWNIES?
To make these fudgy and chewy red velvet brownies with cream cheese swirl, you will need two batters.
The red velvet brownie batter consists of butter, cocoa powder, eggs, sugar, flour, red food coloring, salt, vinegar, and some vanilla extract. Check notes for an eggless version.
The cheesecake batter consists of cream cheese, sugar, an egg, and vanilla extract.
Pour your red velvet brownie batter in a greased baking pan, reserving some for the swirls. Then cover it with the cheesecake batter. Drop spoonfuls of the reserved batter, and use a toothpick to create random swirls, taking care not to overdo it.
You can skip the cream cheese part and bake a regular red velvet brownie and frost it with cream cheese icing instead.
Or if you are not a fan of frosting, then cut it into smaller pieces and enjoy these as red velvet brownie bites . Or you could also make individual serving portions by baking this with or without the cream cheese swirl in a mini muffin tin. Keep a check on the baking time though.
If you have never tried this red velvet cheesecake brownie before, then I suggest you do!
I’m sure you will fall in love with this easy red velvet cream cheese brownies | marbled red velvet cheesecake brownies too:)
STEP BY STEP INSTRUCTIONS TO MAKE RED VELVET CREAM CHEESE BROWNIES | RED VELVET CHEESECAKE SWIRL BROWNIES
1.Preheat the oven to 350 degrees F.
2.Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.
3.Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.
4.Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air.
5.Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer.
6.Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
NOTE
- Eggless red velvet cheesecake swirl brownies- Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons of milk if the batter is too thick.
HOW TO MAKE RED VELVET CHEESECAKE BROWNIES FROM SCRATCH?
Red Velvet Cheesecake Brownies
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Red Velvet Brownie Layer:
- 1/2 cup /1 stick unsalted butter/113 grams butter, unsalted
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- Pinch of salt
- 1 tbsp red food coloring
- 1 tsp vinegar
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 cup chopped toasted walnuts
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1/8 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.
- Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.
- Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air.
- Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer.
- Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
Notes
- Eggless red velvet cheesecake swirl brownies - Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons milk if the batter is too thick.
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Regards,
Freda
Red Velvet Cheesecake Brownies
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Red Velvet Brownie Layer:
- 1/2 cup /1 stick unsalted butter/113 grams butter, unsalted
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- Pinch of salt
- 1 tbsp red food coloring
- 1 tsp vinegar
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 cup chopped toasted walnuts
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1/8 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.
- Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.
- Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air.
- Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer.
- Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
Notes
- Eggless red velvet cheesecake swirl brownies - Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons milk if the batter is too thick.
Galouti Kebab | Galawati Kebab recipe. Learn how to make these delicious Lucknowi kebabs using homemade galouti kabab masala.
- ORIGIN OR HISTORY OF GALOUTI KEBAB | GALAWATI KEBAB
- GALOUTI KEBAB | GALAWATI KEBAB INGREDIENTS
- HOW TO MAKE GALOUTI KEBAB AT HOME?
- Step by step instructions to make chicken galouti kebab | galawati kabab | galawat ke kabab
- HOW TO MAKE GALOUTI KEBAB?
- Galouti Kebab | Galawati Kebab Recipe
- Enjoyed this galawat ke kabab, then you may also enjoy these delicious and mouth-watering kebab recipes-
ORIGIN OR HISTORY OF GALOUTI KEBAB | GALAWATI KEBAB
Let’s talk about some interesting facts about the origin of Galouti kebabs. Galouti/ Galawati literally means ‘melt in the mouth’ . This is yet another exotic kebab from the Awadhi cuisine of Lucknow, North India.
Legend has it that this kebab was specially created for the aging Nawab Wajid Ali Shah of Lucknow, as his teeth were weak, but yet he was very fond of meat. So the cooks created this kebab in such a way that it literally melted in the mouth, satisfying the Nawab’s love for meat.
There’s yet another interesting fact to these kebabs, it’s said that more than 100 exotic spices went into the making of these kebabs. Wooaahhh! The cooks of the royal kitchen definitely knew their ingredients well!
Okay, so coming back to these kebabs, I have surprisingly never had them before. So trying out something not knowing how it even tastes was quite challenging. We have to adapt a recipe from a source for this challenge. I scoured the mighty web and finalized a recipe from here.
I also came across a recipe that used lamb mince and lamb kidneys. I’m assuming the kidney meat probably gives it a pâté kind of texture which helps in the melt in the mouth effect!
GALOUTI KEBAB | GALAWATI KEBAB INGREDIENTS
Ideally, mutton is used to make galouti kebab, but since it is a challenge to find mutton here, I decided to use chicken. Lamb and beef would work well too.
An important ingredient that helps in making these galouti kebabs super tender is raw papaya paste, but I’ve substituted that with some meat tenderizer.
The galouti kabab masala recipe consists of a mix of regular Indian spices like coriander seeds, black cardamom, mace, star anise, green cardamom, cinnamon, cloves, peppercorns, whole cumin, nutmeg, and red chilli powder. The galouti masala spice mix is prepared by roasting the spices and grinding it to a powder. This really adds an amazing flavor to the kebabs.
The other ingredients you will need are some brown onion paste, ginger garlic paste, mint leaves, chana dal, and some kewra water.
HOW TO MAKE GALOUTI KEBAB AT HOME?
Add all the ingredients to the ground meat, and marinate it for some time. Shape into desired size patties and shallow fry. Enjoy galouti kebab with a dash of lemon juice, some onion wedges, coriander-mint chutney.
If you are a vegetarian, you can easily make veg galouti kebab. Use soya to make soya galouti kebab or kidney beans (rajma) to make rajma galouti kebab.
This galouti kebab | galawati kebab turned out delicious, my whole house was filled with the lovely aromas of the spices. These kebabs are truly exotic, d o try this delicious lucknowi kabab recipe , I hope you enjoy it too 🙂
And I would like to thank Lina once again and a special thanks to Jhuls from thenotsocreativecook.wordpress.com for judging this challenge 🙂 It was fun researching about this:)
Here’s my rendition!
Step by step instructions to make chicken galouti kebab |galawati kabab | galawat ke kabab
1.Dry roast the ingredients mentioned under To be roasted and ground to a fine powder on low heat until aromatic. Do not burn the spices. Let it cool then grind to a smooth powder.
2.Roast the chana dal for 3-4 minutes on medium-low heat, let it cool and then grind to a fine powder.
3.Brown onion paste-grind little more than a quarter cup of fried onions with few 1/2 teaspoon water to make a smooth paste. Add more water if required. (I used store-bought fried onions).
4.Marinate the minced meat with the freshly prepared garam masala, 1 tablespoon chana dal powder, brown onion paste, ginger garlic paste, chilly powder, mint leaves, kewra water, meat tenderizer and salt. Mix and knead well to form a smooth dough, cover with a cling wrap and refrigerate for 3-4 hours.
5.After 3-4 hours, shape the meat mixture into round patties of desired shape, flatten them a little. Heat ghee in a skillet/griddle on medium heat, add the kebabs, lower the heat to medium-low, let the kebabs cook until they are brown on both sides. Do not overcook the kebabs.
6.Transfer them on a serving platter, sprinkle lemon juice and serve with cilantro yogurt dip/cilantro-mint chutney.
HOW TO MAKE GALOUTI KEBAB?
Galouti Kebab | Galawati Kebab Recipe
Ingredients1x2x3x
- 16 oz / 500 grams minced chicken You may use mutton/lamb/beef
- 2 tbsp raw papaya paste/1 to 2 teaspoons meat tenderizer
- 1 & 1/2 tbsp brown onion paste
- 1 tbsp Ginger-garlic paste
To be roasted and ground to a fine powder:
- 1/2 tbsp coriander seeds
- 1 black cardamom
- 2-3 strands of mace
- 1 star anise
- 3 green cardamom
- 1 inch cinnamon stick
- 4 cloves
- 1/2 tsp peppercorns
- 1 tsp cumin seeds
- 1/4 tsp nutmeg powder
- 1 tsp red chilli powder
Other ingredients
- 1 tbsp chana dal
- 2 tsp chopped mint leaves or as required
- 1 tsp kewra water
- Lemon juice as required to sprinkle over kebabs
- small pinch of salt or as per taste the meat tenderizer already has salt, so add accordingly
- Ghee as required
Instructions
- Dry roast the ingredients mentioned under To be roasted and ground to a fine powder on low heat until aromatic. Do not burn the spices. Let it cool then grind to a smooth powder.
- Roast the chana dal for 3-4 minutes on medium-low heat, let it cool and then grind to a fine powder.
- Brown onion paste-grind little more than a quarter cup of fried onions with few 1/2 teaspoon water to make a smooth paste. Add more water if required. (I used store-bought fried onions).
- Marinate the minced meat with the freshly prepared garam masala, 1 tablespoon chana dal powder, brown onion paste, ginger garlic paste, chilly powder, mint leaves, kewra water, meat tenderizer and salt. Mix and knead well to form a smooth dough, cover with a cling wrap and refrigerate for 3-4 hours.
- After 3-4 hours, shape the meat mixture into round patties of desired shape, flatten them a little. Heat ghee in a skillet/griddle on medium heat, add the kebabs, lower the heat to medium-low, let the kebabs cook until they are brown on both sides. Do not overcook the kebabs.
- Transfer them on a serving platter, sprinkle lemon juice and serve with cilantro yogurt dip/ cilantro-mint chutney.
Notes
Enjoyed thisgalawat ke kabab, then you may also enjoy these delicious and mouth-watering kebab recipes-
Hariyali chicken tikka kebab
Murgh malai kebab
Chicken seekh kebab
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
History of these kebabs and recipe adapted from here .
