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SUGAR-FREE RED VELVET CHEESECAKE BROWNIE HEARTS

You’ll want to make (and eat) this crowd-pleaser again and again! 

By Thomas John of @thomasjohn26

Ingredients

Red Velvet Brownie Ingredients:

  • 3 1/4 cups flour
  • 2 1/4 cups Purecane™ zero calorie baking sweetener
  • 3 tablespoons cocoa powder
  • 2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs + 1 egg yolk, room temperature
  • 1 cup vegetable oil
  • 5 tablespoons milk, divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring (or 1 teaspoon red food gel)
  • 2 teaspoons white vinegar

Cream Cheese Layer Ingredients:


Directions

  1. Preheat the oven to 350 degrees. Grease a 10x15 cookie sheet with butter or line with parchment paper.
  2. In a large bowl, whisk together the dry brownie ingredients (flour, Purecane, cocoa powder, salt, and baking powder). Set aside. In a medium bowl, whisk together the wet brownie ingredients (eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar).
  3. Mix together the dry and wet ingredients, until completely combined. The batter will be a really thick, moldable texture.
  4. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 3 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.
  5. Pour the remaining batter into the prepared cookie sheet. Using a spatula, smooth out the batter to reach all the edges.
  6. In a stand mixer, beat cream cheese and 3/4 cup Purecane™ zero calorie baking sweetener until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.
  7. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
  8. 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.
  9. Bake for 20 minutes, rotating halfway through, or just until the center is set and it no longer jiggles.
  10. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat! Tip: Place cookie sheet in the fridge for about 30 minutes prior to cutting, and make sure the cookie cutter is wiped clean between each cut.
  11. Enjoy!
Made with Purecane
SUGAR-FREE RED VELVET CHEESECAKE BROWNIE HEARTS
SUGAR-FREE RED VELVET CHEESECAKE BROWNIE HEARTS

You’ll want to make (and eat) this crowd-pleaser again and again! 

By Thomas John of @thomasjohn26

Ingredients

Red Velvet Brownie Ingredients:

  • 3 1/4 cups flour
  • 2 1/4 cups Purecane™ zero calorie baking sweetener
  • 3 tablespoons cocoa powder
  • 2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs + 1 egg yolk, room temperature
  • 1 cup vegetable oil
  • 5 tablespoons milk, divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring (or 1 teaspoon red food gel)
  • 2 teaspoons white vinegar

Cream Cheese Layer Ingredients:


Directions

  1. Preheat the oven to 350 degrees. Grease a 10x15 cookie sheet with butter or line with parchment paper.
  2. In a large bowl, whisk together the dry brownie ingredients (flour, Purecane, cocoa powder, salt, and baking powder). Set aside. In a medium bowl, whisk together the wet brownie ingredients (eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar).
  3. Mix together the dry and wet ingredients, until completely combined. The batter will be a really thick, moldable texture.
  4. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 3 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.
  5. Pour the remaining batter into the prepared cookie sheet. Using a spatula, smooth out the batter to reach all the edges.
  6. In a stand mixer, beat cream cheese and 3/4 cup Purecane™ zero calorie baking sweetener until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.
  7. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
  8. 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.
  9. Bake for 20 minutes, rotating halfway through, or just until the center is set and it no longer jiggles.
  10. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat! Tip: Place cookie sheet in the fridge for about 30 minutes prior to cutting, and make sure the cookie cutter is wiped clean between each cut.
  11. Enjoy!