Red Velvet Cheesecake Brownies | Duncan Hines Red Velvet Cake & Ghirardelli Triple Fudge Brownie Mix

FULL RECIPE BELOW!



Hello my lovelies! Today, I am doing things a little bit different. I am going to bake for the first time. I don't like baking, but I want to challenge myself to become an expert. I am starting a series called "What's Baking" were I will be baking different desserts for the first time. For my first video, I wanted to make something very easy and an all-time favorite, Red Velvet Cheesecake Brownies. I will be layering Duncan Hines red velvet cake with Ghirardelli triple fudge chocolate brownie and Philadelphia cream cheese. Enjoy!

Love,

Satang Bayo


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Duncan Hines Red Velvet Cake Mix - 16.5 oz
1 Cup water
3 large eggs
1/3 Cup vegetable oil (use half of this)

Ghirardelli Chocolate Triple Fudge Premium Brownie Mix 19 oz. Box
-1/4 Cup water
1 large egg
1/4 Cup vegetable oil (use half of this)

Philadelphia Cream Cheese
1 1/2 pack of Original Philadelphia Cream Cheese
1 large egg
1 tsp pure vanilla extract
1/4 Cup white granulated sugar


EXTRA Tip

Use a large none stick baking pan. I used a non-stick premium baking pan with 13 x 9 x 2 in dimension I purchased from Kroger.

Let the cheese sit out at least for an hour to soften. Use an electric mixer to mix cream cheese until it is fluffy. If you don't have an electric mixer, let the cream cheese sit out until it is really soft and mix with a spatula.

Preheat oven at 350°. Place cake in the center of the oven and bake for 40 - 45 minutes. Use a toothpick to see if the cake is done. Insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done.

Store leftover brownies in the fridge since it contains dairy. Microwave leftovers for 20 seconds or less to soften.


SONG CREDIT:
Bassy Future - Wondershare Filmstock