Description
Fudgy red velvet brownies meet creamy cheesecake in this easy, crowd-pleasing dessert! Made with boxed cake mix and a swirl of rich cheesecake filling, these indulgent bars are as simple as they are irresistible.
Ingredients
For the Brownie Base:
• 1 (15 oz) box red velvet cake mix
• ⅔ cup vegetable oil
• 2 large eggs
For the Cheesecake Swirl:
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
Instructions
1️⃣ Prepare the Brownie Batter:
• In a large bowl, mix cake mix, oil, and 2 eggs until combined.
• Do not overmix. Set aside.
2️⃣ Make the Cheesecake Layer:
• In another bowl, beat softened cream cheese, sugar, 1 egg, and vanilla using a hand mixer until smooth and creamy.
3️⃣ Layer the Brownies:
• Preheat oven to 350°F (175°C).
• Spray an 8×8-inch pan with nonstick spray and line with parchment paper for easy removal.
• Press ⅔ of the red velvet mixture evenly into the bottom of the pan.
• Pour the cheesecake mixture over the top and spread gently.
• Crumble or dollop the remaining red velvet batter over the cheesecake layer.
4️⃣ Bake & Cool:
• Bake for 40–45 minutes or until a toothpick inserted in the center comes out mostly clean.
• Let cool completely in the pan before slicing into squares. Chill for 1 hour for neater cuts.
Notes
Brownie Texture Tip: For a chewy, fudgy result, don’t overmix the red velvet batter. Mix just until combined after adding oil and eggs.
Swirl Strategy: To achieve a beautiful marbled look, spoon the cheesecake and remaining batter gently and swirl with a butter knife or skewer in figure-eight motions.
Cheesecake Consistency: Make sure your cream cheese is room temperature before mixing to avoid lumps and achieve a smooth swirl. Overmixing the cheesecake batter can introduce air bubbles and cause cracking.
Make-Ahead Friendly: These brownies can be made 1–2 days ahead. Store in an airtight container in the fridge. The flavors deepen over time, making them even more delicious.
Freezing Instructions: Once completely cooled and sliced, wrap brownies individually in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight or at room temp for 45 minutes before serving.
Add-Ins You’ll Love: Fold white chocolate chips, chopped pecans, or mini marshmallows into the red velvet batter before baking for texture and variety.
Occasion-Ready Presentation: Use cookie cutters to shape brownies into hearts, stars, or festive symbols for holidays and events. Dust with powdered sugar or drizzle with chocolate for an elegant finish.
Pan Tips: For best results, bake in a metal 8×8 or 9×9-inch pan lined with parchment paper. Avoid glass pans they retain heat and may cause overbaking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 2.5 x 2.5 inches)
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
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