Preheat oven to 350 degrees. Line a 9x13-inch baking pan with aluminum foil and spray with nonstick cooking spray; set aside.
Everything you love about red velvet cake, brownies, and cheesecake. It even includes the graham cracker crust.
Servings and Ingredients
|1 ½ c. Hy-Vee graham cracker crumbs|
|¼ c. Hy-Vee unsalted butter, melted|
|1 (16.5-oz.) box Hy-Vee red velvet deluxe cake mix|
|3 Hy-Vee large eggs, divided|
|¾ c. Hy-Vee vegetable oil|
|1 c. Hy-Vee vanilla baking chips, divided|
|1 (8-oz.) pkg. Hy-Vee Neufchatel 1/3-less fat cream cheese|
|½ c. Hy-Vee granulated sugar|
|1 tsp. Hy-Vee vanilla extract|
Things To Grab
- 9x13-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Small bowl
- Stand mixer
- Wooden toothpick
- Wire cooling rack
In a small bowl, mix together graham cracker crumbs and butter. Once combined, press into the bottom of the prepared pan; set aside.
In a stand mixer, fitted with a paddle attachment, mix together red velvet cake mix, 2 eggs, and vegetable oil until well combined (mixture will be thick). Carefully, and evenly, spoon 3/4 red velvet mixture on top of graham cracker layer (layer will be thin) sprinkle top with 1/2 cup vanilla baking chips; set aside.
Beat together cream cheese, remaining egg, sugar, and vanilla extract until smooth and creamy. Spread cheesecake mixture on top of the red velvet mixture in the baking pan. create 1/4-to-1/2-inch balls of remaining red velvet mixture, and pat into thin discs. Drop discs on top of the cheesecake layer. Sprinkle with remaining 1/2 cup vanilla baking chips.
Bake brownies for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool completely on a wire cooling rack. Refrigerate at least 2 hours or until chilled.
When ready to serve, use foil to lift uncut bars out of pan. Place on a cutting board and cut into squares. Store leftover brownies in the refrigerator.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 45mg
- Sodium: 280mg
- Total Carbohydrates: 35g
- Protein: 3g
Hy-Vee Test Kitchen