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. Ok, 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 after school, or Christmas too! 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.
makes 12 brownies
For the Brownies:
- 1 box red velvet cake mix
- 1/2 cup butter, melted
- 1 large egg
- 1 tablespoon water
For the Topping
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F. 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 throughout. 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.