Decadently rich red velvet brownies layered with creamy, tangy cheesecake swirls—an indulgent treat perfect for any celebration or cozy night in.

1 box red velvet cake mix (or homemade red velvet batter)

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1 tablespoon all-purpose flour

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Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, prepare the red velvet cake batter by mixing the cake mix, vegetable oil, eggs, and vanilla extract until smooth.
In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, vanilla extract, and flour, and mix until creamy and well combined.
Pour half of the red velvet batter into the prepared pan, spreading it evenly.
Spoon the cream cheese mixture over the red velvet layer in dollops.
Pour the remaining red velvet batter on top. Using a knife or skewer, gently swirl the layers together to create a marbled effect.
Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
Allow the brownies to cool completely before slicing. Refrigerate for best results.

For extra texture and sweetness, add chocolate chips or white chocolate chunks to the red velvet batter.

Sprinkle chopped pecans or walnuts on top before baking for a nutty twist.

Add lemon zest or substitute part of the sugar with brown sugar in the cheesecake layer for a more intense flavor.

Use gluten-free flour blend instead of all-purpose flour for a gluten-free version.

Drizzle melted dark chocolate on top after baking for an elegant finish.

Store covered in the refrigerator for up to 4-5 days; freeze for up to 2 months wrapped tightly.

Reheat brownies in the microwave for 10-15 seconds to soften without melting the cheesecake swirl.