Red Velvet Cheesecake Brownies

Red Velvet Cake is a winner, no matter what the occasion. And this recipe combining the fudginess of brownies with the red velvet? Oh my..... 1 box Brownie mix (NOT the family size) 1-1/2 tsp. red food coloring 8 oz. cream cheese at room temperature 1/3 cup sugar 1 large egg 1/2 tsp. vanilla Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with aluminum foil and lightly grease.* Prepare the brownie batter as directed on the box, using the recipe for the cake-like brownies (adding an extra egg). Stir in the red food coloring. Pour into prepared pan and spread into an even layer. Prepare cheesecake mixture: In a medium bowl, beat cream cheese, sugar, egg and vanilla until smooth. Drop by spoonfuls onto brownie batter; gently swirl two batters with a butter knife. Bake for 35-40 minutes until brownies and cheesecake are set. (A knife inserted into the cheesecake mixture should come out clean, and the edges will be lightly browned.) Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days. * I use baking spray, and it works very well.

Chocomallowriffic Brownies

A tasty, fun alternative to plain traditional brownies. 1 Brownie mix, 13x9 (Family) size Canned Chocolate Fudge frosting 1 - 7 oz. jar Marshmallow Creme Prepare brownies per package directions. Let cool completely. Spread marshmallow creme over top of brownies. Place 1/3 cup chocolate fudge frosting in microwave-safe bowl; microwave on high for 10-10 seconds or until melted. Stir until smooth. Drizzle over marshmallow creme and swirl with a knife. Store loosely covered in refrigerator.

Goetze's Caramel Cream Brownies

I found this recipe on the back of a bag of Goetze's Caramel Cream candies many, many years ago, and it is scrumptious! 1 cup butter (2 sticks) 4 squares unsweetened chocolate 2 cups sugar 4 eggs 1 cup flour 1 tsp vanilla 1/2 tsp salt 36 unwrapped Goetze's Caramel Cream candies 1/4 cup evaporated milk 1 TBS butter or margarine Preheat oven to 350 degrees. Lightly grease or spray with cooking spray 13 x 9 pan. Combine chocolate, butter and melt over very low heat. Cool slightly. Whisk eggs until frothy, add sugar, vanilla, and salt; beat with mixer on high speed for 5 minutes. Stir in chocolate mixture add flour and beat just until blended. Pour 1/3 of brownie mix into pan to cover the bottom; bake 10 minutes. Meanwhile, combine Caramel Cream candies, evaporated milk, and 1 TBS butter or margarine saucepan. Stirring frequently, melt together over low heat until mixture is smooth. Remove pan from oven spread Caramel Cream mixture over top of cooked brownies. Cover with remaining brownie mix. Bake an additional 25-30 minutes. Cool for at least 2 hours in pan at room temperature to set caramel. Makes 36 brownies squares. ENJOY!