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Red Velvet Cheesecake Brownie Cups

Red Velvet Cheesecake Brownie Cups

If you love brownies, cheesecake, and red velvet cake, these Red Velvet Cheesecake Brownie Cups are SURE to become your new fav dessert. They are super beginner friendly, and use red velvet cake mix to save stress. The brownie base gets topped with a cheesecake mix then swirled with red velvet cake mix for a lil combination of 3 truly wonderful things!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Author: Florence Jackson

Ingredients

  • 100 g (½ cups) Semi Sweet Chocolate Melted
  • 170 g (¾ cups) Unsalted Butter Melted
  • 100 g (½ cups) Granulated Sugar
  • 100 g (½ cups) Light Brown Soft Sugar
  • 2 (2) Large Eggs
  • 2 tsp (2 tsp) Vanilla Extract
  • 80 g (⅔ cups) All Purpose Flour
  • 30 g (6 tbsp) Cocoa Powder

For the Cheesecake Topping

  • 225 g (8 oz) Full Fat Cream Cheese
  • 1 (1) Large Egg
  • 50 g (¼ cups) Granulated Sugar

For the Red Velvet Cake

  • 144 g (⅔ cups) Red Velvet Cake Mix Use 1/3 of a 15.25oz box
  • 80 ml (⅓ cup) Water
  • 1 Large Egg
  • 40 ml (3 tbsp) Vegetable Oil

Instructions

For the Brownies

  • Pre-heat your oven to 370℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
  • In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
  • In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, combine for 3-5 minutes. Add in the eggs, one at a time, mixing in between. 
  • Add the melted chocolate slowly and combine once again. 
  • Add the flour and cocoa powder - fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. 
  • Scoop a generous tablespoon of batter into each muffin cup.

Make the Cheesecake Topping

  • In a bowl, whisk together the cream cheese, sugar and egg until smooth. Spoon this cheesecake mixture over each brownie cup - about 1 tablespoon on each.

Make the Red Velvet Cake

  • Combine the cake mix, water, egg and oil until combined and no lumps remain. For the remaining cake mix, seal the package/place into an airtight container for later use.
  • Add a tablespoon or so of the red velvet mix onto each brownie cup. Swirl with a knife.
  • Bake 22-24 minutes, until golden on top and no longer wobbly. Remove and let cool before eating!

Notes

  1. If your cream cheese is really cold, you may find the mixture becomes a little lumpy. To avoid this, heat the cream cheese up super carefully (either set it on top of the already pre-heating oven or - making sure to remove ALL foil - place in microwave for 20 seconds or so). 
  2. I find the "whipped" or spreadable cream cheese to be the easiest to work with.