1 box brownie mix (I used Betty Crocker Dark Chocolate 19.9oz)
2 packages cream cheese, softened (8 oz. each)
1/3 cup sugar
2 Tablespoons sour cream
1 teaspoon vanilla extract
1/2 cup dry red velvet cake mix (I used Betty Crocker 15.25oz)
- Prepare the brownies according to the package’s directions. Set 1/2 cup brownie batter aside. Pour the rest of the brownie batter in a greased 9″ x 13″ pan. Set aside.
- Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the eggs, vanilla, and sour cream and beat again. Slowly add the dry red velvet cake mix and beat again.
- Gently spoon red velvet cake mix over the brownie batter. Drop the reserved brownie batter by spoonfuls over the cheesecake. Swirl gently with a knife.
- Bake at 350 degrees for 40 minutes. Remove from the oven and cool. Refrigerate until set.
The brownie portion took longer to bake so it ended up being slightly overcooked, reducing some of the moisture, but not entirely. Still, it tasted alright. Using brownie and cake mixes help save a ton of time.