Marbled Red Velvet Cheesecake Brownies

I was already making sugar cookies for a Valentine's Day treat, but wanted to make something else for a different event - thank you snowstorm for all the free time last weekend! Another Pinterest inspired item combining my love of red velvet anything, cheesecake, brownies and hearts!

Warning: these are quite dangerous. Especially if you cut them out into little shapes where you are left with edges and corners. You may find yourself having to stop half way through because you feel sick from all of the "testing" you've done. Consider yourself warned. Squares are better. 

Marbled Red Velvet Cheesecake Brownies 

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
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

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

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.

Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk. Set aside.

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

In a 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, reaching all the edges.

Drop spoonfuls of the remaining thinner 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 15 minutes, then turn the pan 180 degrees and cook for another 15 minutes – or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

I used a medium sized heart cookie cutter to create the perfect (almost bite-sized) Valentine's Day treat!