These Red Velvet Brownies are deliciously sweet, decadent and so hard to resist! 

Turn a simple box of red velvet cake mix and a package of cream cheese into a delightful dessert perfect for any occasion. It’s so quick and easy to make, that even the kids can get in on the fun. Dark and delicious, with swirls of cream cheese, make for a special treat that will make everyone smile. 

Two red velvet brownies stacked

Red Velvet Brownies


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Easy Red Velvet Dessert

  • A red velvet cake is a simple cake that includes some chocolate and a little food coloring for that distinctive red color. This brownie recipe is made easy using a boxed red velvet cake mix.  
  • The light and fluffy cream cheese is swirled into the red velvet batter to create a soft and moist cake with the chewy texture of a cheesecake brownie. 
  • This homemade cake is the best for Valentine’s Day or Mother’s day. It is something the kids can make for mom!

Red Velvet Brownie batter prepared in a pan with cheesecake mixture in a bowl beside it.

Ingredients & Variations

CAKE MIX: A simple box of red velvet cake is all that is needed for this recipe. Make the cake according to the directions below. 

CREAM CHEESE MIXTURE: Cream cheese, vanilla, egg, and sugar create the decadent creamy addition to the cake. Remember to beat the cream cheese mixture until it is fluffy like icing.

How to Make Red Velvet Brownies

This cake with the distinctive marble swirl is so sweet and easy to make. 

  1. Combine cake mix ingredients and pour into a baking pan. 
  2. Make the cream cheese mixture. Drop by spoonful onto cake batter.
  3. Swirl with a knife or spatula. 
  4. Bake (as per the recipe below)

process to swirl the cheesecake mixture into the red velvet batter, then bake it, for this Red Velvet Brownies recipe

Best Shortcut Tips

  • Line baking pan with parchment paper. This will make the brownies much easier to remove from the baking pan and to cut into squares.
  • Microwave cream cheese for 20 seconds to make it easy to blend.
  • Prepare the cream cheese mixture in advance and store it in the refrigerator, until the cake is ready to be assembled and baked. 

How to Store Leftover Brownies 

Because these brownies are made with some egg, and milk products it is a good idea to keep them in the refrigerator in an airtight container. This will also keep them moist. 

Brownies can be cut, wrapped in plastic wrap, and frozen for the perfect grab and go treat! Enjoy slightly frozen or thawed, both are delicious.  

A red velvet brownies with a bite out of it

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Two red velvet brownies stacked
4.79 from 23 votes↑ Click stars to rate now!
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Red Velvet Brownies

Make these moist, chewy and decadent Red Velvet Brownies with a simple boxed cake mix batter and an easy cream cheese mixture. Brownies have never tasted so good!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Author The Shortcut Kitchen


Cake Mixture

  • 1 box red velvet cake mix 432 g/15.25 ounce box
  • cup vegetable oil
  • ¼ cup milk
  • 1 egg

Cream Cheese Mixture


  • Line a 9x9" pan with parchment paper and preheat oven to 325°F.
  • Mix cake ingredients together until fully incorporated and spread into prepared pan.
  • Beat cream cheese and sugar until fluffy with a hand mixer.
  • Add remaining ingredients and mix until incorporated.
  • Drop large spoonfuls of the cream cheese mixture onto the cake batter and gently swirl together using a knife or spatula.
  • Bake for 30-45 minutes or until a toothpick comes out clean. Cool completely before cutting.


  • Use parchment paper to line the baking pan for easy removal.  
  • Warm cream cheese in the microwave so it is easy to blend.
  • Refrigerate brownies in an airtight container for about 4-5 days.
  • Freeze brownies in an airtight container, or wrapped individually in plastic wrap and stored in a zippered bag, for 2-3 months.
4.79 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 245kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 281mg | Potassium: 126mg | Fiber: 1g | Sugar: 17g | Vitamin A: 244IU | Calcium: 64mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Two red velvet brownies stacked with a title

three red velvet brownies stacked with a title
Top image - 3 red velvet brownies staked. Bottom image - cheesecake mixture swirled into red velvet brownie batter with a title

Recipe Adapted from Spend With Pennies


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Recipe Rating


  1. 2 stars
    This recipe was one of the worst I’ve ever followed. Some has to be missing in the recipe. I batter was extra thick, the cheese cake filling was very runny and to top it off, the brownies came out dry. I would not recommend this recipe.
    I bake all the time and saw this recipe and it looked delicious.
    Looks were deceived
    So disappointed. Waisted ingredients!!

    1. Sorry to hear you didn’t love this recipe as much as we do. Thank you for trying it!

      1. 4 stars
        I made the recipe for church. It was thicker than normal brownie mix, but that isn’t what upset me. It was the cream cheese mixture. I was going to use a recipe that I had for the cream cheese filling but I decided to use this one so I wouldn’t have to go look for the other one. You are correct it was very runny. It was thinner than regular cake mix. It says drop large spoonfuls of the cream cheese mixture onto the cake batter. It was so runny that I just had to pour it on top and then it wouldn’t swirl. I was very disappointed that it was so runny. Maybe 1 egg instead of 2 would have been better. I ended up frosting it with cream cheese frosting. I can’t eat it, but I asked a couple of people if it was dry or over cooked, they said NO. My only complaint is the cream cheese mixture. They need to make it and see what we are talking about and then adjust the recipe.

  2. 4 stars
    Using 2 eggs in the cream cheese mixture made it runny, not fluffy, which made a big difference in the baked brownies. I suggest using 1 egg when making the cream cheese mixture.

  3. I don’t think the recipe is correct. The batter was very thick and my cream cheese topping was runny unable to get swirls in the batter. It’s still in the oven 45m. I want make again waste of ingredients.