From The Spice & Tea Exchange®
3 Tbsp. Cocoa - Dutched
5 tsp. Madagascar Pure Vanilla Extract, divided
¼ cup Raspberry Champagne Sugar
From the Grocer
3 ¼ cups of flour
3 cups granulated sugar, divided
1 tsp. salt
½ tsp. baking powder
5 large eggs, divided
1 cup vegetable oil
5 Tbsp. milk, divided
1 Tbsp. red food coloring
2 tsp. white vinegar
2 8 oz packages cream cheese, softened
PREHEAT oven to 350° degrees. Grease a 13x18 jelly roll pan with non-stick spray.
IN a large bowl, whisk together flour, 2 ¼ cup of sugar, Cocoa - Dutched, salt, and baking powder. Set aside.
IN a medium bowl, whisk together 3 eggs, vegetable oil, 2 Tbsp. milk, 3 tsp Madagascar Pure Vanilla Extract, red food coloring, and white vinegar.
COMBINE the dry and wet ingredients, until completely combined. The batter will be sticky and thick like brownie batter.
REMOVE ¾ cup of the brownie batter and place it into a medium bowl. Whisk in the remaining milk into the ¾ cup of batter and set aside to use later.
POUR the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
USING a stand mixer, beat cream cheese, Raspberry Champagne Sugar, and 2/3 granulated sugar until fluffy, about 2 minutes. Add remaining eggs and vanilla, beating until combined and there are no lumps.
POUR the cream cheese mixture on top of the red velvet brownie layer and smooth mixture out until it reaches all the edges.
DROP spoonsful of remaining red velvet batter (that you mixed milk with) onto the top of the cheesecake layer.
CAREFULLY drag the tip of a knife through the red velvet and the cheesecake layers to create the marble swirls.
BAKE for 30 minutes, rotating halfway through, or just until the center is set.
LET cool completely before cutting. Using a medium sized heart cookie cutter, cut perfect heart shaped brownies out, save scraps for a yummy milkshake or snack!
STORE in freezer to keep the cream cheese layer from melting.
Yield: 16 brownie hearts
Total Time: 40 mins
Prep: 10 mins
Cook: 30 mins
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