Red Velvet Cheesecake Swirl Brownies

Red Velvet Layer:

3 1/4 cups All purpose flour

2 1/4 cups Sugar

3 tablespoons Cocoa

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 packages 8 oz cream cheese softened

3/4 cup Sugar

2 large Eggs

1 tablespoon Vanilla extract

3 tablespoons Sour cream



Preheat oven to 350.

Grease a 13 x 18 jelly roll pan with butter or cooking spray.

Whisk the first 5 ingredients together and set aside.

In another bowl whisk the rest of the ingredients for the red velvet layer using only 2 T milk.

Combine the dry and wet ingredients until completely mixed. The batter will be very thick.

Put 3/4 cup of batter in a separate bowl, and whisk in 2 T milk and set aside.

Pour the remaining batter into the pan. Use a spatula to evenly smooth out the batter.

Beat cream cheese and sugar until fluffy. Add the last 3 ingredients, and beat until there are no lumps.

Pour this mixture over the red velvet layer, and smooth out evenly.

Drop spoonfuls of the remaining batter, and stick the tip of a knife through all layers and move in a circle to create swirls.

Bake for 30 minutes and rotate half way through until the center is set and no longer jiggles.