A Treat for Your Valentines

Marbled Red Velvet Cheesecake Brownies

These are not as time consuming as they look, and they’re delicious. There are no calories in the scraps (of course not), so you can nibble those between meals.

I found this recipe in The Herald, but it comes originally from Jessica Segarra’s blog thenovicechefblog.com.

Yield: 16 hearts, depending on size of cutter

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 cooking spray.

In large bowl, whisk or sift 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. Blend in the remaining 2 tablespoons of milk. Set aside the 3/4 cup batter.
Scrape the remaining batter into the prepared jelly roll pan. Smooth the batter to reach all the edges.

Now, with an electric 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 up and down through the red velvet and the cheesecake layers, then back and forth to create swirls.

Use a heavy pan to prevent brownies from burning on the bottom. Bake for 25 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!

 
Tips: I found it hard to push the heart-shaped cutter all the way through the baked brownies. So I placed the flat side of a pancake turner on top and pushed down with my hand.

To get the brownie out of the cookie cutter, hold it upside down and push on the bottom with your fingers.

If you don’t want to eat the scraps plain, you can whirl them into a milkshake.

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