Red Velvet Cheesecake Brownies: Perfect for Valentine's Day!
Karly Campbell
Turns out that there are three types of people in the world.
The first type are the true foodie people. They would not even dream of eating something made from a box mix. Hamburger Helper? Puh-lease.
The second type? Well, homemade brownies just aren't their thing. They prefer the boxed version. Why mess with perfection, right? Also, reading a recipe is hard.
And the third type of person is, well, me. I make my own ricotta cheese for pasta dishes. I sometimes make my own tortillas on taco night. I make biscuits from scratch. Then I turn around and eat Stove Top Stuffing every chance I get and buy packages of refrigerated cookie dough for emergency situations.
Basically, I'm an enigma wrapped in a homemade croissant topped with a slice of Spam. Okay, no. Even I would not purchase or eat Spam. A girl has to have some standards.
Anyway, I hope you're the third type of person too. We can be friends. Let's bond over these Red Velvet Cheesecake Brownies.
Sure, I could have made the brownies from scratch, but I wanted a quick treat that wouldn't interrupt my Pretty Little Liars television time. Bonus points: This treat is perfect for Valentine's Day! It's a gift for you because it's easy and a gift for your loved ones, because, well, it's Red Velvet Cheesecake Brownies.
Red Velvet Cheesecake Brownie Recipe
Ingredients
For the Brownies:- 1 box red velvet cake mix
- 1/2 cup butter, melted
- 1 large egg
- 1 tablespoon water
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees. Grease a 9x13 baking dish.
- Beat together the cake mix, butter, egg, and water until well combined. Dough will be very thick and sticky. Press the batter into the prepared pan.
- Beat together the cream cheese, egg, sugar, and vanilla until well combined. Drop by the spoonful onto the brownie dough.
- Bake brownies for 10 minutes and then remove from the oven and run a knife through the dough to swirl the cheesecake througout. Return to the oven and continue baking for 25 minutes or until set.
- Cool completely before cutting.
- Store in an airtight container in the refrigerator for up to 5 days.
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Comments (9 Total)
I'm so with you on the third type. I think of it as an equal opportunity food lover. Why not embrace the high and low brow--if it's delicious, I'll eat it! These cheesecake brownies would make a lovely contribution to the Shine Supper Club this month. We're celebrating romance-ready recipes. Hope you'll join us!
That's why I love you, Karly. I think I'm that third person as well (although I do have a lot of type 2 tendencies). I make almost everything from scratch, yet I have a serious weakness for anything that has day-glo orange cheese powder. (And boxed brownie mixes have the best texture. Amen to that.)
Oh we could be real life friends.... I am the type to make homemade bread (brag about it being unprocessed) ... then make myself a bologna sandwich with miracle whip. A girl has her weaknesses.
Can I be the 4th type of person who loves to make Spam Musubi and wants to try and make red velvet using shredded beets for their amazing color? This look amazing, I'd definitely eat them. I don't turn away edible food!
Can't wait to make these! Look delish ~ and with cream cheese, how could they not be? :)