Boozy, bold, and beautiful!
These rich red velvet brownies are laced with Sugarbird Jamaican Rum and Daiquiri cocktail mix, then swirled with a creamy cheesecake filling. A decadent crowd-pleaser that tastes as good as it looks.
INGREDIENTS
- Makes: 9 squares
- 1 cup white sugar
- 1/3 cup unsalted butter, melted
- ¼ cup unsweetened cocoa powder
- 60ml Sugarbird Jamaican Rum (or your preferred rum)
- 1/4 cup + 2 tbsp Daiquiri cocktail mix, separated
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- ¼ tsp salt
- 2 large eggs, slightly beaten
- 1¼ cups all-purpose flour
Cheesecake Filling
- 250g cream cheese, room temperature
- ¼ cup white sugar
- 1 large egg
- ¼ tsp vanilla extract
METHOD
- Preheat your oven to 175°C and grease an 8x8-inch baking pan.
- Make the brownie batter:
- In a large bowl, whisk the sugar and melted butter. Stir in cocoa powder, ¼ cup Daiquiri mix, vanilla, vinegar, and salt—one at a time to keep it smooth.
- Add eggs and mix until fully combined. Fold in flour until just incorporated. Reserve ¼ cup of the batter and mix the remaining 2 tbsp Daiquiri mix into it. Pour the main brownie batter into the prepared pan and smooth the surface.
- Make the cheesecake layer: Beat the cream cheese until light and fluffy. Add sugar, egg, and vanilla. Beat for 3–4 minutes until smooth with minimal lumps.
- Dollop the cheesecake mixture over the brownie batter. Gently smooth the tops without blending. Drizzle the reserved Daiquiri brownie batter over the top and swirl with a knife or skewer for that marbled effect.
- Bake for 30–35 minutes or until the top is set and edges pull slightly from the sides. Cool completely, then chill before slicing into squares.
- Serve cold with a daiquiri on the side. Or for extra drama? Dust with icing sugar, top with a raspberry, and call it a night.
Hungry for more dessert cocktails and boozy bakes? Find them all on the blog at deeliver.co.za