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Lucious and lovely these beauties are sure to please from the kitchens of  mythey

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These are brownies and cheesecake all in one! I made these, and those rose-shaped candy pops I posted previously, AND a shitload of mini red velvet cupcakes then handed them out to friends in an attempt to ease the bitterness/loneliness/frustration gnawing away at my brain for Valentine's Day last month. Spoiler Alert: it didn't work. But at least the treats came out well.

HERE'S WHATCHA NEED:

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 extract
1 tablespoon red food coloring
2 teaspoons white vinegar

Cheesecake Layer:
2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

HERE'S WHATCHA GOTTA DO:

1. Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with nonstick spray. (That's right 13 by 18 inches, you need that size pan to make this work!)

2. First, we start with making the red velvet brownie batter. 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.

3. 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, you'll use this later.

4. Press the thick portion of the batter into the prepared jelly roll pan, not the small amount you set off to the side. Using a spatula, smooth out the batter evenly to reach all the edges.

5. Now time for the cheesecake layer. 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.

6. Drop spoonfuls of the remaining red velvet batter (the small amount that I told you to set aside earlier) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls. Try not cut into the brownie layer at the bottom while you're doing this.

7. 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 make cute heart-shaped brownies like these!

Now, this recipe will leave behind a lot of scraps if you decide to cut out hearts, so you have two options, One, stand over the sink eating them. Two, make a milkshake out of them! Simply toss a handful of these cheesecake brownie scraps (about 1/2 cup), 4 scoops of vanilla ice cream, and a 1/4 cup milk into the blender and puree until smooth. Pour into a frosted glass, garnish with whipped cream and a few more chopped up scraps, and enjoy!

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Allergy warning – recipe contains dairy & egg products