Red Velvet Cheesecake Brownies

Ingredients

1 box brownie mix (9x13 pan)

2 packages cream cheese, softened (8 oz. each)

1/2 cup sugar

2 eggs

2 Tablespoons sour cream

1 teaspoon vanilla extract

1/2 cup dry red velvet cake mix

1 cup Red Velvet M&M candies (optional)

Cool Whip

sprinkles

Instructions

1. Prepare the brownies according to the package directions. Set 3/4 cup brownie batter aside. Pour the rest of the brownie batter in a greased 9x13 pan. Set aside.
2. 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 cake mix and beat again. Gently spoon over the brownie batter. Drop the reserved brownie batter by spoonfuls over the cheesecake. Swirl gently with a knife. Sprinkle with the M&M candies if desired. Bake at 350 degrees for 40 minutes. Remove from the oven and cool. Refrigerate until set.
3. Cut into 24 squares. Serve with Cool Whip and sprinkles. Refrigerate in a sealed container.

Read more at http://insidebrucrewlife.com/2014/02/red-velvet-cheesecake-brownies/#ZeQTqLt5pVGlpTI3.99

Ingredients

1 box brownie mix (9x13 pan)

2 packages cream cheese, softened (8 oz. each)

1/2 cup sugar

2 eggs

2 Tablespoons sour cream

1 teaspoon vanilla extract

1/2 cup dry red velvet cake mix

1 cup Red Velvet M&M candies (optional)

Cool Whip

sprinkles

Instructions

1. Prepare the brownies according to the package directions. Set 3/4 cup brownie batter aside. Pour the rest of the brownie batter in a greased 9x13 pan. Set aside.
2. 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 cake mix and beat again. Gently spoon over the brownie batter. Drop the reserved brownie batter by spoonfuls over the cheesecake. Swirl gently with a knife. Sprinkle with the M&M candies if desired. Bake at 350 degrees for 40 minutes. Remove from the oven and cool. Refrigerate until set.
3. Cut into 24 squares. Serve with Cool Whip and sprinkles. Refrigerate in a sealed container.

Read more at http://insidebrucrewlife.com/2014/02/red-velvet-cheesecake-brownies/#ZeQTqLt5pVGlpTI3.99

Red Velvet Cheesecake is swirled on top of brownies
from insidebrucrewlife.com with some alterations

Ingredients:
1 box brownie mix - 9 x 13 pan size
2 packages cream cheese, softened (8 oz each)
1/2 c sugar
2 eggs
2 T sour cream
1 t vanilla extract
red food coloring (optional)
1/4 c mini chocolate chips mixed with 1T flour
whipped cream
sprinkles

Instructions:
Prepare the brownie mix according to package directions. Set 3/4 c of the brownie batter aside and pour the rest in a greased 9 x 13 pan. Set aside.

Place the cream cheese, and sugar in a bowl. Beat until creamy. Add the eggs, vanilla, sour cream, chocolate chips and food coloring (enough to make it as dark as you want) and beat again. Spoon mixture over the brownie batter in the pan. Drop the reserved brownie batter on top of the cheesecake. Swirl with a knife.

Bake at 350 degrees for 40 minutes. Cool before serving with whipped cream and sprinkles.

Lemon Brownies

From Breanna Doyle - Pampered Chef Executive Director

A springy twist on Brownies! 

 Lemony Lemon Brownies

Ingredients:...
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup powdered sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

 

You can double the recipe and use a 9 x 13 pan. Bake about 10 to 15 minutes longer.