Description
These decadent Cookies & Cream Red Velvet Brownies combine the rich flavor of red velvet, creamy cheesecake swirls, and crunchy Oreo pieces for the ultimate dessert. Perfect for parties, holidays, or satisfying a sweet tooth!
Ingredients
Scale
For the Red Velvet Brownie Base:
- 1 box red velvet cake mix
- 1/2 cup melted butter
- 2 eggs
- 1/4 cup water
- 10 Oreos, coarsely chopped
For the Cheesecake Swirl:
- 8 oz (1 block) cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 egg
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking pan or line it with parchment paper.
-
Make the Brownie Batter:
- In a large bowl, combine red velvet cake mix, melted butter, eggs, and water.
- Mix until smooth (batter will be thick).
- Fold in chopped Oreos and set aside.
-
Make the Cheesecake Swirl:
- In a separate bowl, beat cream cheese, sugar, and heavy cream until smooth.
- Add the egg and mix until fully incorporated.
-
Assemble the Brownies:
- Spread the red velvet brownie batter evenly in the prepared pan.
- Spoon dollops of the cheesecake mixture on top.
- Use a knife to gently swirl the cheesecake into the brownie batter for a marbled effect.
-
Bake:
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Be careful not to overbake!
-
Cool & Serve:
- Allow brownies to cool completely before slicing.
- Cut into 16 squares and enjoy!
Notes
- Swirl lightly: Overmixing will blend the layers instead of creating a marbled look.
- Check doneness carefully: The center should be set but still slightly soft.
- Let them cool: Cutting warm brownies can cause the cream cheese swirl to become messy.
Nutrition
- Serving Size: 1 brownie (1/16th of the batch)
- Calories: ~230 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg