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Decadent Red Velvet Cheesecake Brownies

Indulge in these rich brownies that blend chocolate brownie batter with a creamy cheesecake layer, all in a striking red velvet color.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Party Treats
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Brownie Base Ingredients
  • 1 cup unsalted butter Melted
  • 2 cups granulated sugar
  • 4 large eggs Room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup red velvet cake mix
Cheesecake Layer Ingredients
  • 8 oz cream cheese Softened
  • 1/2 cup powdered sugar
  • 1 large egg Room temperature

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar.
  3. Add in the eggs and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually incorporate the dry mixture into the wet mixture until just combined.
  6. Stir in the red velvet cake mix until thoroughly combined with the brownie batter.
Cheesecake Layer
  1. In another bowl, use an electric mixer to beat the cream cheese and powdered sugar until smooth.
  2. Add in the egg to the cream cheese mixture and mix until well combined.
Assembly and Baking
  1. Pour half of the brownie batter into the prepared baking pan and spread it evenly.
  2. Drop spoonfuls of the cream cheese mixture over the brownie batter.
  3. Pour the remaining brownie batter on top and use a knife to swirl the cream cheese into the brownie mix to create a marbled effect.
  4. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Allow to cool before cutting into squares and serving.

Notes

Serve with whipped cream or vanilla ice cream for an extra touch. Store in an airtight container at room temperature for up to three days, or refrigerate for a week.