Fudgy Red Velvet Cheesecake Brownies (From a Box Mix!)

There is something about the deep, cocoa-infused crimson of red velvet paired with a stark white cheesecake swirl that just feels fancy.

But let’s be real—as a busy mom, you don’t always have time for a three-tier cake. Do you hate spending hours decorating only for the kids to inhale it in seconds? I feel you.

These Red Velvet Cheesecake Brownies are the perfect compromise.

They look like they came from a high-end bakery but use a few clever shortcuts to get you out of the kitchen and back to your coffee. Each bite is dense, fudgy, and tangy, creating a dessert that satisfies even the toughest critics at the school bake sale.

At-A-Glance

• Dietary: Contains Dairy/Gluten
• Time: 50 Minutes
• Difficulty: Moderate
• Cost per serving: $1.20

Why This Recipe Works (The “Fudgy Brownie” Hack)

You can’t just follow the directions on a cake mix box and expect a brownie. If you do, you get a dry, spongy cake that’s trying to be a bar. This recipe fixes that with one game-changing secret: an extra egg yolk.

The extra fat from the yolk is the key. It lowers the protein-to-fat ratio in the batter, which transforms the texture from a light, airy cake crumb into the dense, rich, and ridiculously fudgy brownie you crave. The cream cheese swirl isn’t just pretty—the tangy flavor cuts through the rich chocolate, so every bite is perfectly balanced.

Key Ingredients & Notes

For the Fudgy Brownie Base

• 1 box (approx 15oz) Red Velvet Cake Mix: The ultimate time-saver! We’ll ignore the directions on the back.
• 1/2 cup (113g) Melted Butter: For that rich, fudgy texture.
• 1 Large Egg PLUS 1 Egg Yolk: This is the secret! The extra yolk adds fat and emulsifiers, turning the cake mix into a dense brownie, not a spongy cake.

For the Cheesecake Swirl

• 8 oz (225g) Full-Fat Cream Cheese, softened: Use the block kind, not the whipped tub, for the best texture.
• 1/4 cup (50g) Granulated Sugar: To sweeten the swirl.
• 1 Large Egg, room temperature: To set the cheesecake filling.

Equipment Needed

• 8×8 inch square baking pan
• Parchment paper
• Hand mixer
• Toothpick or skewer for swirling

Step-by-Step Instructions

1. Prep: Preheat your oven to 350°F and line your pan with parchment paper, leaving an overhang for easy removal.
2. Make Brownie Batter: Mix the cake mix, melted butter, and one egg in a large bowl until a thick dough forms. Reserve about 1/2 cup of this batter for later.
3. Form Base Layer: Press the remaining red velvet batter into the bottom of your pan.
4. Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese, sugar, and the second egg until smooth and creamy.
5. Assemble: Spread this cheesecake mixture over the red velvet base. Drop small spoonfuls of the reserved red velvet batter on top.
6. Swirl: Swirl a toothpick through the dollops to create a beautiful marble pattern—don’t overthink it, messy swirls look the best!
7. Bake: Bake for 30-35 minutes until the edges are set. Let them cool completely before lifting them out by the parchment paper.

Expert Tips

Prevent Cracking:
To prevent the cheesecake from cracking, don’t overbeat the egg into the cream cheese mixture—just mix until combined.

Get Clean Cuts:
If you want perfectly clean cuts, wipe your knife with a warm, damp cloth between every single slice.

Variations & Substitutions

• Gluten-Free: To make these Gluten-Free, use a GF red velvet cake mix.
• Add a Crunch: If you want some extra crunch, fold in 1/2 cup of white chocolate chips into the red velvet batter before pressing it into the pan.

FAQ

How do I know when they are done?
The edges will be slightly brown and the center should have just a slight wiggle.

Do I need to refrigerate these?
Yes, because of the cream cheese, these should be stored in the fridge in an airtight container.

Can I use a 9×13 pan?
Yes, but you will need to double the recipe or the brownies will be very thin and may overcook.