Every guy 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!
Ok, back to the task at hand. First, melt the butter. (Already sounds good, doesn’t it? Those four words are the key to my heart.)
Mix up the brownie ingredients – the mixture will be very thick, and you may have a few little lumps in the batter. I left those, rather than overwork the whole thing. Press mixture into a greased pan, reserving about 1/3 cup of the brownie mixture for later.
So on to the cheesecake topping! Whip your cream cheese with the sugar, an egg and a little vanilla, until fluffy.
Pour on top of the brownie, and spread evenly.
Mix the reserved brownie with a tablespoon or so of water, and mix. The texture should be like thick cake batter. Dot the cheesecake mixture with the brownie batter, and swirl with a knife. Bake for 30 minutes at 350 degrees, until the brownies are set on top and just barely brown on the very edges. Don’t over bake! Allow to cool before cutting and serving.
Most importantly – keep brownies in a secure location prior to serving. Otherwise, they’re goners.
Hope you enjoy!