Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies combine rich cake mix brownies with a creamy swirl for an easy dessert everyone will love.
Servings: 12 servings
Equipment
- 9x13 inch baking dish
- mixing bowl (large and medium)
- rubber spatula
- spoon
Ingredients
Red velvet brownies
- ½ cup unsalted butter melted
- ¼ cup vegetable oil
- 1 large egg
- 1 box red velvet cake mix (15 oz.)
- 2 teaspoons water
- 2 teaspoons vegetable oil
Cream cheese swirl
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together melted butter, ¼ cup vegetable oil, and egg until smooth.½ cup unsalted butter, ¼ cup vegetable oil, 1 large egg
- Add the cake mix and stir with a spoon until fully combined. The batter will be thick.1 box red velvet cake mix
- Reserve about ⅓ cup of the batter. Spread the remaining batter evenly into the prepared baking dish.
- Stir 2 teaspoons water and 2 teaspoons vegetable oil into the reserved batter to thin it. Mix until smooth and set aside.2 teaspoons water, 2 teaspoons vegetable oil
- In a medium bowl, beat cream cheese, granulated sugar, egg, and vanilla extract with a hand mixer until smooth and creamy.8 oz cream cheese, ⅓ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Pour the cream cheese mixture over the brownie layer and spread evenly.
- Spoon dollops or lines of the thinned brownie batter over the cream cheese layer. Use a knife to gently swirl the layers together.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool completely in the pan before lifting out and slicing into 12 brownies.
Notes
🥡 STORAGE
- Store brownies in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving for the best texture.
♨️ REHEATING
- Microwave individual slices for 8-10 seconds if you prefer them slightly warm.
- Do Not Overheat, as the cheesecake layer can become too soft.
❄️ FREEZING
- Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Do not overmix the cake batter once the mix is added.
- Use room temperature cream cheese for a smooth swirl.
- Cool completely before slicing for clean edges.
🍳 ALTERNATE COOKING METHODS
- Use an 8x8-inch pan for thicker brownies and increase bake time by 5-8 minutes.
- Bake in a 9x9-inch pan and check for doneness at 30-35 minutes.
♻️ LEFTOVERS
- Crumble over vanilla ice cream for a quick dessert.
- Cut into cubes and layer in parfaits with whipped cream.
📝 NOTES
- A toothpick should come out with a few moist crumbs, not wet batter.
- Swirl gently to keep the distinct red and white layers.
- The batter will be thick. Press it evenly into the pan with a spatula.
- Thin the reserved batter before swirling so it spreads easily over the cheesecake layer.
- Allow the brownies to cool fully before lifting them out of the pan.
- These red velvet brownies are easiest to slice with a sharp knife, wiped clean between cuts.
Nutrition
Serving: 1brownie | Calories: 369kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 369mg | Potassium: 158mg | Fiber: 1g | Sugar: 20g | Vitamin A: 536IU | Calcium: 79mg | Iron: 2mg
