These are absolutely beautiful brownies! Moist and delicious with a delightful swirl of cream cheese filling inside that adds the flavour of cheesecake to a traditional red velvet cake.
Having read the other reviews, I wasn't surprised when the cream cheese mixture turned out rather runny. I simply spooned it on. What I hadn't expected was that the last few dollops of brownie dough, being so much heavier, sank straight through the cream cheese, so I couldn't do a lot of swirling. Consequently, my brownies didn't look as pretty as in the pictures, but they still tasted very nice. I made these for a garden party, and they went very well with fresh strawberries and cream. - 05 Jul 2017
wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the swirls, and before you put in oven, VERY gently tap the pan on the counter to remove some bubbles that may have formed when swirling. ** Remember, oven baking times will vary! The batch I just did today took close to 40 minutes at 345 degrees. - 08 Apr 2013 (Review from Allrecipes US | Canada)
I expected the cream cheese mixture to be thick because of the cook's note, but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was what I had to drop by dollops onto the cream cheese mixture and not drizzle because it was too thick. I baked for it 45 minutes and not 30 - 35 minutes as the recipe states. The edges were getting very brown but the inside was not quite cooked. It tastes okay, but not something I would make again. Very disappointing. - 30 Mar 2013 (Review from Allrecipes US | Canada)