It’s January 20th, and I am bringing you a Valentine’s day dessert! That’s right, for once I am actually bringing you a holiday dessert before the holiday! Pigs are on fire and hell is flying…or, you know, whatever that saying is. We should all take a moment and enjoy this
one time, never gonna happen ever again feeling.
Yesterday Jorge and I signed all the papers to rent a 2100 sq ft house. That’s like…almost 2 of our current apartment! This is going to be a BIG change for us since we have always been apartment/townhome type people. We are now going to have a yard to mow, room to do cartwheels down the hallways and the space to adopt like 50 more animals – totally just kidding…probably kidding…maybe…I mean…what’s a few more right?…
Since our offical move in date is February 17th, I know my current kitchen will have to be packed up a few days ahead of time….which is why I am here with my Vday dessert early. It’s not because I was planning ahead…or trying to be helpful. But I knew if I wanted to get to make these adorable Marbled Red Velvet Cheesecake Brownies, that I have bookmarked since last year, I HAD to do it now or it wouldn’t happen.
I was nervous putting this recipe into the oven…I really winged it with the red velvet brownie batter. But I totally lucked out and it turned out delicious! Jorge was munching on all of the scraps leftover from the hearts and kept saying, “mmmm ::mumble mumble:: gooooodddd”. I’m not sure exactly what he was saying, but I know they were happy belly noises.
I can’t think of a more perfect dessert for your honey this Valentine’s day. Thank you so much to Lindsey of Our Share Of The Harvest for the inspiration!
A couple of quick tips:
1. I used the red heart cookie cutter in this set from Wilton for my hearts. They are not actually bite sized…and are more a 2-3 bites sized. These brownies are definitely sturdy enough for the bigger size…and I feel better saying I had one brownie, instead of, I had 3 brownies.
2. Use a heavy duty jelly roll pan! A thin pan will result in the burnt bottoms (hehe). I have this one…and while yes it is more expensive than the cheapo ones at Wal-Mar, it is so worth the money.
3. You are going to have scraps leftover from the hearts. You have two options… One, stand over the sink eating them. Two, come back and check here on Monday to see what tasty treat I whipped up with the remaining scraps! Update: What to do with the scraps!
4. Wouldn’t these be adorable on lollipop sticks? And with a Valentine stuck to them? You know like the kid’s Valentines? Someone please do it & send me photos so I can ogle all the adorableness!
Marbled Red Velvet Cheesecake Brownies
Yield: 16 hearts
- 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
- 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 with Baker's Joy.
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, 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. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.
Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
Now, in your 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 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 through the red velvet and the cheesecake layers to create swirls.
Bake for 30 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!
P.S. I am seriously considering sending out these to all of my dearest girlfriends this year. Do you want me to send you one too? You can have anybody but Justin, I already called all of those to wall paper my ceiling with.