Eggless Red velvet cream cheese brownies

Name: Eggless Red velvet cream cheese brownies
Total time: 2100 s
Cuisine: Indian
Ingredients: 150 gms Refined flour; 140 gms Melted butter; 90 gms Castor sugar; 100 gms Condensed milk; 20 gms Cocoa powder; 1/4 tsp Baking soda; 1 tsp White vinegar; 1 tsp Vanilla essence; 50 ml Milk; 1 tbsp Super red food colour (gel form); 80 gms Cream cheese; 15 gms Castor sugar; 1/2 tsp Vanilla essence

Sangita Kalra @sanria_savoury

These brownies are perfect excuse to indulge.These are my show stopper brownie, a special treat to celebrate with my loved ones . They really came out above to my perfection !! Crusty from top and soft and fudgy from inside . Special thing about these are that they are eggfree !! #stayhome #staysafe #sangitakalra #boxweek8

Sangita Kalra @sanria_savoury

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Ingredients

35mins

150 gmsRefined flour
140 gmsMelted butter
90 gmsCastor sugar
100 gmsCondensed milk
20 gmsCocoa powder
1/4 tspBaking soda
1 tspWhite vinegar
1 tspVanilla essence
50 mlMilk
1 tbspSuper red food colour (gel form)
For cream cheese topping
80 gmsCream cheese
15 gmsCastor sugar
1/2 tspVanilla essence

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Steps

35mins

1

Beat the above ingredients of cream cheese and keep aside.
2

Prepare a square baking tin 7"by 7", Line it with a butter paper and grease it. Preheat your oven at 170 degree celsius for ten min. Take melted butter in a big bowl.Add in condenced milk and castor sugar. Whisk together till well combined.Do not over beat. Meanwhile add vinegar to the milk and keep aside.
3

Keep a seive on top of the butter sugar mixture and seive together the flour,cocoa and baking soda. Fold till all are well combined. Now add in the buttermilk you have prepared (milk and vinegar mixture) fold nicely. Add in the red colour and the essence. Pour the thick batter in the prepared tin.
4

Now take the cream cheese mixture check,if it's too thick add a few drops of milk to it and with spoon drop the cream cheese on the top of the brownie batter.Just swril with the toothpick only on top layer with light hands tap you tin and bake at 170 degree Celsius for thirty five min.
5

Notes
1) Never overbeat your mixture these are brownies not spongy cake.
2)Let it cool then demould and cut. Little patient,else your brownies will crumble and won't get neat pieces.
3)I always put a clean kitchen towl on top after taking it out to let it remain soft from inside.
4) You cannot compare it with spongy red velvet cake.These are brownies. they ought to crust from top n fuggy and soft from inside and little dark in colour too
5)My oven took 35 min to bake it.