• 1 package fudge brownie mix – family size
  • Additional ingredients to prepare brownie mix per package directions
  • 3 teaspoon red food color, divided
  • 2 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder


  • HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie batter according to package directions using oil, water and eggs. Stir in 2 teaspoons food color until blended. Spread evenly in prepared pan. Bake 30 minutes.
  • REDUCE oven temperature to 300°F. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, eggs and vanilla until smooth. Place 1/3 cup cream cheese mixture in small bowl. Pour remaining cream cheese mixture over warm brownie layer, tilting pan to spread evenly. Mix cocoa powder and remaining 1 teaspoon food color into 1/3 cup reserved cream cheese mixture in bowl, blending until smooth. Drop small spoonfuls red cheesecake mixture over plain cheesecake mixture. Swirl cheesecake mixtures gently with tip of knife.
  • BAKE 15 to 18 minutes or until almost set. Cool completely in pan on wire rack. Chill until ready to serve.

Nutritional Facts:

  • Serving Size 1 brownie of 24
  • Calories Per Serving 260
  • Total Fat 15 g
  • Calories From Fat 130 g
  • Saturated Fat 6 g
  • Trans Fat 0 g
  • Cholesterol 60 mg
  • Sodium 160 mg
  • Total Carbohydrates 29 g
  • Dietary Fiber 1 g
  • Sugars 23 g
  • Protein 4 g