Preheat your oven to 350°F and prepare your pan by lining it with parchment paper and greasing it well. In a medium bowl, ...

Cool the brownies in the 7-inch/18 cm square brownie pan for a few hours, then carefully remove them from the tin and cut the red velvet cream cheese brownie slab into pieces.

Pour the brownie mixture into the slow cooker. In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, don’t worry). Drop teaspoonfuls of the ...

After less than an hour of baking, the brownies were finished and smelled like heaven. The cream-cheese frosting turned the brownies into fudgy, decadent dessert bars I've made tons of boxed ...

Pour the cheesecake mixture over the red velvet layer. Drop spoonful of the reserved red velvet batter on top. Use a knife to ...

Bake for 25 minutes. Leave the brownies to cool in the tin, then cut into nine squares. Meanwhile, for the cream cheese filling, place the icing sugar and double cream in a bowl and whip until it ...