Marbled Red Velvet Cheesecake Brownies

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Published: 1/13/2020

Your heart will skip a beat when you taste these adorable marbled heart brownies from blogger Jessica Segarra.

Serves: 16 Save

Ingredients (18)

  • Red Velvet Layer:
  • Nonstick cooking spray
  • 3 1/4 cup all-purpose flour
  • 2 1/4 cup granulated sugar
  • 3 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup vegetable oil
  • 4 tablespoon milk, divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring
  • 2 teaspoon white vinegar
  • Cheesecake Layer:
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350F. Coat a 13 x 18 jelly roll pan with cooking spray.
  2. Whisk together flour, sugar, cocoa powder, salt and baking powder.
  3. Whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla, food coloring and vinegar. Add dry ingredients and stir until well combined. (The batter will be very thick.) Scrape into pan (reserving 3/4 cup). Smooth to reach all the edges.
  4. Beat cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 2 minutes. Add eggs and vanilla, beating well. Pour cream cheese mixture on top of red velvet layer in pan and smooth mixture until it reaches all the edges.
  5. Combine remaining milk with reserved batter. Stir well. Drop spoonfuls on top of cheesecake layer. Drag the tip of a knife through red velvet and the cheesecake layers to create swirls.
  6. Bake 25 minutes or just until the center is set. Let cool. Cut into shapes using heart cookie cutters.

Blood and Sand Cocktail

The Bar

Ingredients (6)

  • 1 oz. Johnnie Walker Black Label
  • 1 oz. Cherry Liqueur
  • 1 oz. Sweet Vermouth
  • 1 oz. Orange Juice (freshly squeezed)
  • 0.3 oz. Lemon Juice
  • Orange peel to garnish
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