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Red Velvet Cheesecake Swirl Brownies

Michelle P Recipe by

Red Velvet Cheesecake Swirl Brownies

Red velvet brownies from a cake mix? Yep! A cheesecake topper adds an extra layer of indulgence!

(58 comments)
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 18
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Red Velvet Cheesecake Swirl Brownies

Brownie
base
1
box Betty Crocker® SuperMoist® German chocolate cake mix
1
bottle red food coloring (1 oz)
1
stick butter, melted
1/4
cup vegetable oil
1
egg
Cheesecake
Topping
1
8 oz package cream cheese
1/4
cup sugar
1
egg
1
tsp vanilla extract

Directions

  • 1 Preheat oven to 350 degrees.
  • 2 Stir the cake mix, food coloring, melted butter, oil and 1 egg together. Mixture will be very thick. Pat into a greased 9 x 13 pan, reserving 1/3 cup of batter.
  • 3 Prepare the cheesecake filling. Beat the cream cheese, egg, sugar and vanilla with a whisk or with an electric mixer, until fluffy.
  • 4 Pour the cheesecake into the pan, on top of the brownie mixture.
  • 5 Add a tablespoon or so of water to the reserved brownie batter, and stir well. The texture should be like thick cake batter. Dot the batter onto the cheesecake layer, and swirl with a knife.
  • 6 Bake for about 30 minutes, until the cheesecake is set, and just barely starting to brown around the edges.
  • 7 Allow to cool fully before cutting.
See Step By Step

Red Velvet Cheesecake Brownies  

As prepared by Michelle P

Every guy I mentioned this Red Velvet Cheesecake Swirl Brownie recipe to went absolutely crazy just at the sound of it.


Red velvet. Cheesecake. Brownie. My poll results indicate that the word “swirl” itself was not swoon inducing – but the other three terms, and in combination, wow!

red velvet browines using german chocolate cake mix

To make these Red Velvet Cheesecake Swirl Brownies, you’ll need a Betty Crocker Super Moist German chocolate cake mix, a 1 oz bottle of red food coloring, 1 stick of melted butter, a little oil and an egg. You could also use a red velvet cake mix, and skip the food coloring. But as I had a German chocolate in the cupboard already, I went with that and it was perfectly awesome (its February here people! In Minnesota! Cooooold! If I had my way I wouldn’t go out until tax day!).  And let’s stop right there for an important announcement: this basic brownie method will work with any cake mix! So feel free to go wild with these cake mix brownies, blondies, ad infinitum and topped with any number of lovely things!

step 1: melt butter

Ok, back to the task at hand.  First, melt the butter. (Already sounds good, doesn’t it? Those four words are the key to my heart.)

step 2: brownie mix

Mix up the brownie ingredients - the mixture will be very thick, and you may have a few little lumps in the batter. I left those, rather than overwork the whole thing. Press mixture into a greased pan, reserving about 1/3 cup of the brownie mixture for later.

step 3: creamcheese topping mixture

So on to the cheesecake topping! Whip your cream cheese with the sugar, an egg and a little vanilla, until fluffy.

cream cheese topping and brownie mix

Pour on top of the brownie, and spread evenly.

swirled brownies

Mix the reserved brownie with a tablespoon or so of water, and mix. The texture should be like thick cake batter. Dot the cheesecake mixture with the brownie batter, and swirl with a knife. Bake for 30 minutes at 350 degrees, until the brownies are set on top and just barely brown on the very edges. Don’t over bake! Allow to cool before cutting and serving.

final red velvet brownies

Most importantly - keep brownies in a secure location prior to serving. Otherwise, they’re goners.

Hope you enjoy!

XO, Michelle
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