Red Velvet Cheesecake Brownies From Cake Mix - 1st
Servings: 16
Equipment
- Measuring cups
- Measuring spoons
- Medium-sized mixing bowl
- Mixing bowl
- Electric mixer
- Butter knife or offset spatula
- Rubber spatula
- 9x13-inch baking pan
- Non-stick cooking spray
- Parchment paper
- Cooling wire rack
Ingredients
For the brownies:
- 1 box chocolate cake mix, about 15.25 ounces
- 1/2 cup butter
- 3 tbsp vegetable oil
- 1 egg
- 2 tbsp red food coloring
For the topping:
- 1 pack room-temped cream cheese, about 8 ounces
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
For the brownie batter:
- Be sure to preheat your conventional oven to 350 degrees Fahrenheit. Then, spray your 9x13-inch baking pan with a non-stick cooking spray and line it with parchment paper.
- Afterward, combine your cake mix, melted butter, oil, egg, and red food coloring in a medium-sized mixing bowl until the mixture becomes thick.
- Next, reserve one-third of your brownie batter and make sure to press the remaining batter into the bottom of your baking pan. Lastly, add three tablespoons of water to your reserve batter to make it thin and set aside.
For the cheesecake topping:
- Using an electric mixer, combine your cream cheese, sugar, egg, and vanilla in a different mixing bowl. Then, whisk all the ingredients till well-combined.
- After that, pour the mixture on top of your brownie batter and spread it evenly using a rubber spatula.
- Next, drop your reserved and thinned brownie batter over your cheesecake topping and create swirls with the two layers using a butter knife or an offset spatula.
- Then, bake your red velvet cheesecake brownies for about twenty-five to thirty minutes. Likewise, you can do so until the brownies cook thoroughly. Afterward, completely cool your red velvet cheesecake brownies in the cooling wire rack before slicing.
- Finally, and as always, make sure to serve and enjoy!
