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Red Velvet Cheesecake Swirl Brownies

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Michelle Palm
Updated Mar 8, 2017
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Red velvet brownies from a cake mix? Yep! A cheesecake topper adds an extra layer of indulgence!

More About This Recipe

  • Every person 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! 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! Most importantly - keep brownies in a secure location prior to serving. Otherwise, they’re goners. Hope you enjoy!

Red Velvet Cheesecake Swirl Brownies

  • Prep Time 20 min
  • Total 50 min
  • Servings 18
  • Ingredients 9
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Ingredients

Brownie base

  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • 1 bottle (1 oz) red food coloring
  • 1 stick butter, melted
  • 1/4 cup vegetable oil
  • 1 egg

Cheesecake Topping

  • 1 package (8oz) cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  • Step 
    1
    Preheat oven to 350°F. Stir the cake mix, food coloring, melted butter, oil and 1 egg together. Mixture will be very thick. Pat into a greased 9x13-inch pan, reserving 1/3 cup of batter.
  • Step 
    2
    Prepare the cheesecake filling. Beat the cream cheese, egg, sugar and vanilla with a whisk or with an electric mixer, until fluffy.
  • Step 
    3
    Pour the cheesecake into the pan, on top of the brownie mixture.
  • Step 
    4
    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.
  • Step 
    5
    Bake for about 30 minutes, until the cheesecake is set, and just barely starting to brown around the edges. Allow to cool fully before cutting.

Nutrition

No nutrition information available for this recipe
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