Food Chronicles: Marbled Red Velvet Cheesecake Brownies

First, Happy Groundhog’s Day! Hopefully that furry critter doesn’t see his shadow because Winter needs to be the one hibernating now! 

Valentine’s Day is right around the corner and there is no better way to celebrate then with some fun & delicious treats! This is the month for love and hearts so bake up a batch of these heart-shaped brownies for your girls and maybe that significant other you have.

I found this recipe on Pinterest and just loved it. The Novice Chef is a pure genius and these look delicious!

Marbled Red Velvet Cheesecake Brownies

Photo courtesy The Novice Chef

Photo courtesy The Novice Chef

Yield: 16 hearts

ingredients:

Red Velvet Layer:
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar

Cheesecake Layer:
2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

directions:

Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.

In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.

Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture…but don’t worry, that’s what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine’s Day treat!

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