Still not sure what you’re doing for Valentine’s Day? A red velvet heart-shaped brownie that will capture his or her heart every time is What’s Cooking!
Red Velvet Layer:
- 6.5 cups flour
- 4.5 cups granulated sugar
- 6 tablespoons cocoa powder
- 2 teaspoon salt
- 1 teaspoon baking powder
- 6 large eggs
- 2 cup vegetable oil
- 8 tablespoons milk, divided
- 2 tablespoon vanilla extract
- 2 tablespoon red food coloring
- 4 teaspoons white vinegar
- 4 8oz packages cream cheese, softened
- 1.5 cup granulated sugar
- 4 large eggs
- 4 teaspoons vanilla
- Preheat oven to 350 degrees. Grease a cookie sheet with butter. In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 4 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 1.5 cup of the batter and place it in a medium bowl. Whisk in the remaining 4 tablespoons of milk (into the 1.5 cup of batter that was taken out). Set aside the 1.5 cup batter. Pour the remaining 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 till it reaches all the edges. Drop spoonfuls of the remaining red velvet batter (that was 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!