A baking blog with a dash of flour and love!
Saturday, February 1, 2014
Heart Shaped Red Velvet Cheesecake Brownies
Valentine's Day is fast approaching and in blogging world... Posting a heart recipe with only 13 days to spare is a major fail!
But I have a few fun packed themed ideas within the weeks ahead, so stick with me!
If your kids are having a Valentine's party (and they still let you bring homemade things) these brownies are a great option!
Nothing says I love you like red velvet swirled in cheesecake! Am I right?
Oh and chocolate and roses... Lot's of it.
These brownies are a little time consuming but worth the effort. The red velvet is moist and the cheesecake layer is the perfect topping!
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 gel coloring
2 teaspoons vinegar
For the Cheesecake:
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
Preheat oven to 350 degrees and grease a 13"x18" jelly roll pan with cooking spray, set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking powder. Set aside.
In your stand mixer, whisk together the eggs, oil, 2 Tablespoons of milk, vanilla, red food coloring, and vinegar. Sprinkle the dry ingredients into the wet and mix just until combined (the dough will be a thick, almost mailable consistency). Remove 3/4 cup of the batter and place in a medium bowl. Whisk the remaining 2 Tablespoons of milk into the 3/4 cup of batter and set aside.
Pour the remaining batter into the prepared jelly roll pan and spread until it is touching the edges.
In a large bowl, using your hand mixer, beat together the softened cream cheese, sugar, eggs and vanilla beating until smooth and no lumps remain. Pour the cheesecake layer on to the red velvet layer and smooth to the edges.
Drop sporadic spoonfuls of the red velvet/milk mixture on the top of the cheesecake layer. Using a knife or skewer, drag the red velvet mixture through the cheesecake to create swirls.
Bake in preheated oven for 30-35 minutes or until the cheesecake is set and no longer wobbly. Cool completely on a wire rack.
Cut out with your favorite heart shaped cutter, package or serve immediately. Enjoy!
*recipe adapted from
The Novice Chef
Share to Twitter
Share to Facebook
1 comment :
February 4, 2014 at 8:38 PM
These looks so delicious! Perfect for Valentine's Day:)
Post Comments ( Atom )