Red Velvet Berry Cheesecake Brownie

clock 25 minutes + 25 minutes bowl Serves 16


  • 250g dark chocolate, chopped
  • 150g butter, chopped plus 50g for the topping
  • 3 tsp red liquid food colouring
  • 2 eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 1/2 cups plain flour, sifted
  • 2/3 cup caster sugar
  • 200g white chocolate
  • Topping
  • 250g cream cheese, softened
  • 1 cup icing sugar, sifted
  • 1/2 tsp vanilla essence
  • thinly sliced strawberries
  • blueberries
  • raspberries
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  • 1. Preheat oven to 180°C (160°C fan-forced). Grease and line the base and sides of a 20cm square cake pan with baking paper, leaving the edges overhanging.

  • 2. In a small saucepan, melt the chocolate, butter and food colouring together on low heat. Then allow to cool down for 20 minutes.

  • 3. In a small bowl, combine the eggs and sour cream. Add to the chocolate mixture with the flour and sugar; stir to combine. Fold in the white chocolate.

  • 4. Pour into the pan, smoothing the top. Bake for 20-25 minutes until the centre is just cooked. Allow to cool, then remove from the pan.

  • Topping:

  • 1. For the topping, in a small bowl, using an electric mixer, beat the cream cheese, icing sugar, butter and vanilla together until smooth.

  • 2. Spoon the mixture into a piping bag fitted with a 1cm round plain nozzle, and pipe dollops over the brownie.

  • 3. Top with the strawberries, blueberries and raspberries. Cut into squares to serve.

  • Tip: Store in an airtight container in the fridge to keep them fresher for longer.


  • • Energy 1873Kj • Protein 5g • Total Fat 26g • Saturated Fat 16g • Carbohydrates 48g • Sugars 38g • Sodium 181mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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