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PINK VELVET CHEESECAKE SWIRL BROWNIES FROM TABLESPOON.COM

Pink Velvet Cheesecake Swirl Brownies1
Betty Crocker™ SuperMoist™ Cake Mix white

                    
1/2
cup butter, melted
                    
1
egg
                    
1
teaspoon chocolate extract
                    
2
tablespoons milk or water, plus 2 more tablespoons
                    
1
teaspoon Betty Crocker™ gel food color Neon Pink
                    
1
(8 oz.) block cream cheese, softened
                    
1/4
cup sugar
                    
1
egg
                    
1
teaspoon vanilla extract

Directions

  • 1 Preheat oven to 325ºF.
  • 2 Line a 9x13-inch pan with non-stick tin foil or with parchment paper and spray with baking spray. Combine cake mix, melted butter, egg, chocolate extract, 2 tablespoons milk and pink food coloring in a mixing bowl. Stir until combined.
  • 3 Reserve 1/2 cup of batter, then pour the rest into prepared pan. Spread batter in a thin layer in bottom of pan. Stir the remaining 2 tablespoons milk into reserved batter, thinning it out.
  • 4 Stir together cream cheese and sugar (or pulse in a food processor). Add egg and vanilla extract and stir until smooth. Pour cheesecake filling over the brownie batter. Drizzle the reserved pink batter over cheesecake, then swirl using a fork or knife.
  • 5 Bake uncovered for 18 minutes. Remove and cover pan with tin foil. Return to oven for 6-8 more minutes. The center will still jiggle slightly and will firm up as it cools.
  • 6 Cool at room temperature for about an hour, then refrigerate for at least 2 hours.
  • 7 When ready to serve, cut into 24 squares. Store any extras in refrigerator.

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