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Red Velvet Cream Cheese Brownies

Red Velvet Cream Cheese Brownies

Red Velvet Cream Cheese Brownies are a decadent fusion of fudgy red velvet brownies and creamy, tangy cream cheese, all swirled together for a stunning and delicious dessert. These rich, indulgent treats are perfect for any occasion, from holidays to casual gatherings!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Bars, Brownies, Cookies, Dessert
Cuisine American
Servings 24
Calories 317 kcal

Equipment

  • 1 9x13" glass baking dish
  • 2 medium mixing bowls
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 2 wooden spoons
  • 1 spatula
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

CREAM CHEESE LAYER:

  • 8 oz. cream cheese softened
  • 5 tbsp. unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. vanilla extract
  • 1 cup coconut

RED VELVET BROWNIE LAYER:

  • 1 box Red Velvet cake mix
  • 1 large egg
  • 1/3 cup water
  • 1/3 cup canola oil or coconut oil
  • 1 cup nuts chopped (either walnuts or pecans work fine) (measure after chopping)
  • 12 oz. bag chocolate chunks or chocolate chips

Instructions
 

CREAM CHEESE LAYER:

  • Mix cream cheese and butter with electric mixer.
  • Add sugar, eggs, flour and vanilla.
  • Stir in coconut.
  • Set aside.

RED VELVET BROWNIE LAYER:

  • Mix red velvet cake mix, egg, water and oil with a wooden spoon.
  • Stir in nuts and chocolate chunks.
  • The dough will be thick.
  • Spray a 9x13” baking pan with cooking spray (or grease and flour pan).
  • Spread half of the cream cheese mixture in bottom of pan.
  • Spread out to cover surface of pan.
  • Then spread half of the red velvet brownie mixture over top of the cream cheese mixture.
  • It won’t spread evenly, but you can dollop it onto the mixture and move it around slightly to cover the surface the best you can.
  • Pour and spread remaining cream cheese mixture over top of the red velvet brownie layer, and then remaining red velvet brownie mix.
  • Using a wooden spoon swirl through all layers.
  • Don’t overdo it, but make sure you swirl the batter in 2 or 3 inch swirls throughout the pan.
  • Bake at 350° for about 40-45 minutes.
  • Be sure mixture is set in the middle.
  • Test with a toothpick.
  • Cook additional 5 or 10 minutes if necessary, depending on the heat of your oven.

Notes

I highly recommend refrigerating the brownies before cutting and serving.

NUTRITION

  • Calories: 317kcal
    Carbohydrates: 34g
    Protein: 6g
    Fat: 19g
    Saturated Fat: 7g
    Polyunsaturated Fat: 3g
    Monounsaturated Fat: 8g
    Trans Fat: 0.1g
    Cholesterol: 32mg
    Sodium: 227mg
    Potassium: 226mg
    Fiber: 2g
    Sugar: 21g
    Vitamin A: 124IU
    Vitamin C: 0.1mg
    Calcium: 78mg
    Iron: 2mg