Red Velvet Cheesecake Brownies

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Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Ingredients:

• For the red velvet brownie batter:

  1/2 cup unsalted butter, melted

  1 cup granulated sugar

  3 tbsp Dutch-processed cocoa powder

  1 tbsp red food coloring

  2 tsp vanilla extract

  1/4 tsp salt

  1 tsp white vinegar

  2 large eggs, room temperature

  3/4 cup all-purpose flour

• For the cream cheese swirl:

  4 oz cream cheese, room temperature

  1 large egg, room temperature

  2 tbsp granulated sugar

Instructions (yields 16 brownies):

• Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper and set aside.

• For the red velvet brownies: In a bowl, combine the melted butter and granulated sugar. Whisk together until glossy. Stir in the cocoa powder, red food coloring, vanilla, salt, and vinegar, one at a time, mixing well after each addition.

• Whisk the eggs together in a small bowl, then stir them into the brownie batter.

• Fold in the flour until just combined.

• Pour the batter into the prepared pan and spread it into an even layer.

• For the cream cheese swirl: Beat the cream cheese in a bowl using a hand mixer on medium speed until light and fluffy. Add the sugar and egg, then continue to beat until smooth and creamy (~3-4 minutes).

• Drop the cream cheese mixture in small dollops on the red velvet brownie batter. Gently create swirls in the batter by using a knife or skewer to smooth the dollops.

• Bake for 30-35 minutes or until a knife inserted into the middle comes out clean. Allow to cool before slicing.

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