Red Velvet Cheesecake Brownies

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. (5 minutes)

Recipe View For the red velvet brownies: In a large mixing bowl, whisk together 1 cup sugar and melted butter. Stir in cocoa powder, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt, incorporating each ingredient fully to avoid lumps. (5 minutes)

Recipe View Mix in 2 eggs until thoroughly combined. Stir in flour just until combined; set aside 1/4 cup of the batter. Pour the remaining batter into the prepared baking pan. (3 minutes)

Recipe View For the cheesecake filling: In a separate bowl, beat cream cheese with an electric mixer on medium speed until light and fluffy. (3 minutes)

Recipe View Add 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract; continue to beat until well blended and only small lumps remain. (4 minutes)

Recipe View Spoon the cream cheese mixture in dollops over the brownie batter in the pan; gently smooth the tops of the dollops, leveling them with the batter using a knife or offset spatula. Avoid overmixing. Drizzle the reserved 1/4 cup of brownie batter over the dollops of cream cheese mixture. (5 minutes)

Recipe View Drag a knife or skewer through the batter and cream cheese mixture to create beautiful swirls. (2 minutes)

Recipe View Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, approximately 30 to 35 minutes. (30-35 minutes)

Recipe View Cool completely before cutting into bars. Store covered in the refrigerator.