Red Velvet Cheesecake Brownies Recipe
This Red Velvet Cheesecake Brownies Recipe creates the perfect combination of a dense, fudgy brownie base and a tangy, homemade cheesecake swirl. It is an impressive yet easy dessert that uses a simple box of cake mix as a clever kitchen shortcut.
Equipment
- 8x8 or 9x9 nonstick metal square pan (lined with parchment paper)
- hand mixer (it's helpful to have dough attachments for your mixer since the batter is thick)
- large & medium mixing bowl
- rubber spatula
- butter knife
Ingredients
- 1 box red velvet cake mix I prefer Duncan Hines because you get more in the box; it also has a richer taste than other brands; you will NOT be following the directions or measurements on the box
- ½ cup oil I use vegetable; for a richer profile, consider using avocado oil or coconut oil
- 8 oz (1 bar) full fat cream cheese softened at room temperature
- 1 egg yolk
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350℉.
- To a large mixing bowl, add the cake mix, 2 whole eggs, and oil; beat with a hand mixer on low for 2 minutes (dough attachments are helpful).
- Spread mixture into square pan, lined with parchment paper.
- To a medium mixing bowl, add softened cream cheese, egg yolk, and sugar. Use hand mixer with clean beaters on medium speed until fully mixed (typically 1 minute).
- Dollop this mixture by the heaping tablespoonful over the brownie batter. Then use a butter knife to swirl and incorporate this mixture into the batter, creating a marbled effect.
- Bake for 20-23 minutes, or until edges are slightly browned and a toothpick inserted in the middle comes out with just a few moist crumbs on it.
- Allow to cool completely in pan (this ensures the cheesecake swirl sets).
Notes
To store your red velvet cheesecake swirl brownies, you can keep them in an airtight container at room temperature for up to 3 days to maintain their softest texture. For longer freshness, especially for the cheesecake swirl, store them in the refrigerator for up to 1 week.
If you'd like to save them for later, wrap individual squares tightly in plastic wrap and place them in a freezer bag for up to 3 months.
For the best results, ensure your brownies are fully cooled before slicing into squares. To get a perfectly clean cut, I recommend placing the entire pan in the refrigerator for about 30 minutes after they have reached room temperature. Then use a sharp knife that has been dipped in hot water and wiped dry between each cut.
Nutrition
Calories: 208kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 14mgSodium: 323mgPotassium: 130mgFiber: 1gSugar: 14gVitamin A: 25IUCalcium: 92mgIron: 1mg
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