If you love a fudgy brownie, these are right up your alley. Red velvet cake meets cheesecake in this swirled confection that’s as tasty as it is pretty.
Red Velvet Cream Cheese Swirl Brownies
Makes 9 to 12
Ingredients
- 1 (15.25-ounce) box red velvet cake mix*
- ¾ cup unsalted butter, melted and slightly cooled
- 2 large eggs, divided
- 1 (1-ounce) bottle red liquid food coloring
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt, divided
- 2 teaspoons water
- 1 (8-ounce) package cream cheese, softened
- ¼ cup sugar 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350°. Lightly spray a 9-inch square cast-iron skillet with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, beat cake mix, melted butter, 1 egg, food coloring, vanilla, and ⅛ teaspoon salt with a mixer at medium speed until well combined, about 1 minute, stopping to scrape sides of bowl.
- In a small bowl, stir together 2 tablespoons batter and 2 teaspoons water; reserve. Spread remaining batter into prepared pan.
- In a medium bowl, beat cream cheese, sugar, flour, remaining egg, and remaining ⅛ teaspoon salt with a mixer at medium speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl. Gently spread cream cheese mixture onto batter in pan. Dollop reserved batter onto cream cheese mixture; gently swirl together with a knife.
- Bake for 15 minutes. Loosely cover pan with foil, and bake until a wooden pick inserted in center comes out with a few moist crumbs, about 20 minutes more. Let cool completely in pan on a wire rack.
- Using excess parchment as handles, remove from pan, and cut into 9 to 12 squares. Store in an airtight container for up to 3 days.
Notes
*We used Duncan Hines Red Velvet Cake Mix.
