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Heart Shaped Red Velvet Brownies

Cooking Method:
Cuisine:
Courses:
Ingredients
    Brownies (based off the box mix I used)
  • 1 Box Duncan Hines Milk Chocolate Brownie Mix
  • 2 Eggs
  • 2/3 cup Vegetable Oil
  • 3 tbsp Water
  • 3/4 Tsp Red Velvet Extract
  • Red Dye (Optional)
    • Cream Cheese Icing
  • 3 oz Cream Cheese (at room temperature)
  • 50 g Greek Yogurt
  • 1/2 Tbsp Powdered sugar (to taste)
  • 1/4 Packet sugar free cheesecake pudding mix (to taste)
  • 2 tbsp milk (to desired consistency)
Directions
  1. 1
    Preheat oven to 350 degrees
  2. 2
    Mix according to directions on the box while also adding the red velvet extract and red dye if using.
  3. 3
    Pour into a greased heart shaped oven pan or whatever pan you’re using.
  4. 4

    Place in oven for the amount of time listed on the box for the type of pan you’re using. I went with the 9x9 recommendation for mine and put it in for 27 minutes which ended up a little gooey in the middle so closer to 30 minutes would have been better. 

  5. 5
    While that is cooking put your cream cheese, Greek yogurt, powdered sugar, cheesecake mix, and some of the milk in a bowl and being mixing.
  6. 6
    Add milk as needed for a thinner consistency or powdered sugar or pudding mix as needed for flavor.
  7. 7
    Mix it until it’s fully blended and a good spreadable consistency.
  8. 8
    Take out the brownies and let cool.
  9. 9
    Once cool dollop the cheesecake mix on top of the brownies and spread so it evenly covers the brownies.
  10. 10
    Let sit in the fridge for 30 minutes to set up.
Note

The red velvet amounts needed will vary based on what kind used. The kind I used had red dye already in it and was more potent than the previous one I had been using so I needed to use less and didn't need any red dye

Read it online: https://agner.world/recipe/heart-shaped-red-velvet-brownies/