Marble Red Velvet Cheesecake Brownies! YUMM!

Ingredients:

• 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

Directions:

• Preheat oven to 350*. Grease a 13X18 jelly roll pan with butter
• In a 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 really thick, almost moldable texture...but don't worry that is 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 and 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 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 until 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 Valentines Day treat!

Helpful tip!

The author recommends using a heavy duty jelly roll pan to avoid burning the bottom of your brownies!

Recipe credit: http://www.thenovicechefblog.com