Niche Food

Heart-Shaped Red Velvet Cheesecake Brownie

keepcalm-havecupcakes:

Red Velvet Cheesecake Brownie

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
• 1 tablespoon vanilla extract
• 1 tablespoon red food coloring
• 2 teaspoons white vinegar
• 2 tablespoons milk

Cheesecake Layer:

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

1. Preheat oven to 350 F. Grease a 13 x 18 jelly roll pan with butter.
2. In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, vanilla extract, red food coloring, and white vinegar.
3. Combine the dry and wet ingredients, until completely combined. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the 2 tablespoons of milk. Set aside the 3/4 cup batter.
4. Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
5. Beat cream cheese and sugar until fluffy. 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.
6. 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.
7. Bake for 30 minutes.