Pella Chronicle

February 21, 2013

Marbled Red Velvet Cheesecake Brownies


Relish

Pella — Red Velvet Layer:

Nonstick cooking spray

3 1/4 cups all-purpose flour

2 1/4 cups granulated sugar

3 Tbsp cocoa powder

1 tsp salt

1/2 tsp baking powder

3 eggs

1 cup vegetable oil

4 Tbsp milk, divided

1 Tbsp vanilla extract

1 Tbsp red food coloring

2 tsp white vinegar

Cheesecake layer:

2 (8-oz.) packages cream cheese, softened

3/4 cup granulated sugar

2 eggs

2 tsp vanilla extract

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 Tbsp 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 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.

Makes about 16.