You have to try these perfectly moist, dense, and fudgy red velvet brownies with a rich marbled cream cheese crackly top! In ...

A Decadent Delight! L ooking for a dessert that combines the rich flavors of red velvet with the creaminess of a classic ...

Bake at 180°C (350°F) for 20–25 minutes. Let it cool completely. Crumble the cooled brownies into fine crumbs in a large bowl ...

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 ...

Make the brownie batter according to the instructions on the box. Then, combine one block of softened cream cheese, 1/3 cup granulated sugar, one egg, and one teaspoon of vanilla extract.

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 ...