Pre-heat oven to 180 degree C. Line up your baking tray with butter paper and grease with oil.
Sift together flour, cocoa powder, sugar, salt and baking powder. Make a well in the center. Keep aside.
Add egg in a bowl and whisk it well.
On top of the beaten egg, add oil, 1 tablespoons of milk, vanilla extract, Beet puree and vinegar.Whisk well until the whole thing is combined well.
Pour the liquid mixture into the well of the dry mixture.Mix gently using the spatula until everything combines together. It will be a thick, oily dough like consistency
Remove 3/4 cup of the batter and transfer to another bowl and add the remaining 1 tablespoons of milk into it.Mix well using spatula until it combines to a smooth batter. Keep aside.
Transfer the thick brownie batter into the prepared baking tray and evenly spread out the batter and smooth the top.
Add cream cheese into the bowl of your electric mixer. Beat on medium speed until it becomes soft and fluffy.Add the sugar to cream cheese and beat on medium high speed for 3 to 5 minutes until the mixture becomes soft, pale and fluffy.
Add the egg and beat well . Now add vanilla and beat until combined. Pour this cream cheese batter on top of the brownie batter. Spread out evenly across.
Using a tablespoon, scoop out the thinned down brownie batter that was kept aside, on top of the cream cheese layer. Make sure to leave some gap between every spoon of the red velvet batter.
Using a knife, make some nice swirly pattern on the cream cheese and thin brownie batter layer. Do not over do. Bake in pre-heated oven for 30 minutes until the top is not bubbly anymore and the sides have started to become golden brown.
Cool on wire rack. Use heart shaped cookie cutter to cut them out .