Red Velvet Cheesecake Brownies
If you love red velvet cake and brownies, listen up! These dairy-free red velvet cheesecake brownies are the only Valentine's Day recipe you need! Think ultra-fudgy red velvet brownies topped with a silky, lightly tangy vanilla cheesecake layer that melts right into every bite! They're rich, chocolatey, and perfectly balanced! 
Made with Native Forest Organic Simple Coconut Milk, these brownies get their irresistibly moist texture and creamy finish without any unnecessary ingredients. Whether you’re baking for a holiday, a dinner party, or just because, this is one dessert everyone will ask for again.
Cheesecake Layer
Ingredients:
226 g (8 oz) cream cheese, at room temperature
90 g (⅓ cup) plain yogurt or sour cream
45 ml (3 tbsp) milk, Native Forest Organic Simple Coconut Milk, stirred at room temp
60 g (¼ cup) cane sugar or castor sugar
16 g (2 tbsp) corn starch
2 tsp vanilla extract
Instructions:
-In a bowl, mix the cream cheese and yogurt until smooth and lump-free.
-Add the milk, sugar, vanilla, and corn starch, then whisk until smooth and creamy. Set
aside.
Red Velvet Brownie Layer
Ingredients
110 g (½ cup / 8 tbsp) butter,
110 g (½ cup + 1 tbsp) sugar, cane or castor
110 g (½ cup, packed) light brown sugar
90 g (⅓ cup) plain yogurt
180 ml (¾ cup) Native Forest Organic Simple Coconut Milk, stirred at room
temp)
1½ tsp white vinegar (mixed into the milk)
½ tsp vanilla extract
200 g (1⅔ cups) all-purpose flour
2 tsp corn starch
½ tsp baking soda
½ tsp baking powder
3 tbsp cocoa powder
1 tsp red food coloring (gel or powder), adjust as needed
Instructions:
-Preheat the oven to 350°F (180°C). Grease and line an 8×8-inch square pan with
baking paper. Beat the butter until creamy, then add both sugars and whisk for 2–3
minutes until light and fluffy.
-Scrape down the bowl and add half of the milk, mixing until combined. In a separate
bowl, whisk together the flour, corn starch, baking powder, baking soda, and cocoa
powder.
-Add the dry ingredients to the butter mixture in two additions. Gradually add the
remaining milk mixed with vinegar and vanilla in three parts, mixing just until
incorporated.
-Pour the brownie batter into the prepared pan and bake for 20–26 minutes, or until the
top feels set. Carefully remove from the oven and spread
