This recipe is part of a two-part 3-course meal menu. Start with this Avocado and Strawberry Salad, followed by a Roasted Veggie Sheet Pan with Pan Seared Salmon.

Are you a brownie fan? Do you like red velvet? Enjoy the occasional spread of cream cheese? Pairing red velvet and cream cheese is one of the dream teams in the realm of desserts and sweet things.

I have done this numerous times with pumpkin bread, and often favour brownie's' with creamy swirls when I see them in coffees shops. For a social occasion or to treat yourself, you can do it at home!

All you have to do it make your batter and the cream cheese mix - which will add some texture and another flavour element - to your red velvet, chocolate, pumpkin, or whatever goodness you are baking. The cream cheese will also make the brownies moist, which is great for those of us who like our brownies a little sturdy but not dry!

Since these were for a special occasion i.e. Valentine’s’ Day, I used cookie cutter shapes, but you can just cut them into squares once cooled!

Ingredients

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon almond extract

1 1/2 teaspoons vanilla extract

1 cup white granulated sugar

2 eggs

1/2 cup butter

Pinch of salt

Powdered sugar (optional)

Cream cheese mixture:

1 (8-ounce) packet Greek yogurt cream cheese

1 egg yolk

Splash of lemon juice

1/4 cup white granulated sugar

2-3 drops red food coloring

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

Instructions

In a small microwavable bowl, melt the butter - about half a minutes should do. You can also do it quickly over high heat in a saucepan. Transfer to a large bowl, then add the salt, baking powder, sugar, salt, cocoa powder, vanilla and almond extract, and red colouring. Mix until combined but don't over mix.

In another small bowl beat the eggs, whisk them into the main batter, and then gently fold into the flour until fully incorporated - you don't want lumps of dry flour!

Pour your brownie mix into a parchment-lined, lightly oil sprayed baking pan (I used one 8 inches by 8 inches). Use a spatula to even out your batter. You can set aside 2-4 tablespoons to drizzle on top of the cream cheese, depending on how much of it you want visible once baked.

Now make your cream cheese mix. In a medium-sized bowl add the cream cheese, egg yolk, vanilla, a few drops of colouring, lemon, almond extract, and sugar. Beat with an electric mixer until smooth.

Spoon dollops of the cream mixture on top all over the top, then add your remaining brownie batter. Use a fork or knife and move it along the batter and cream cheese layers to create the swirl effect in an 'S' motion.

Bake at 400F for about 35 minutes, and make sure the centre comes out clean with a toothpick to check the doneness.

Set aside to cool before cutting, then sprinkle with a little powdered sugar and enjoy!

Store in the fridge in an airtight container and consume in 3-5 days!