INSTRUCTIONS

1.  Start by preheating your oven 350°F and line an 8x8 inch baking pan with parchment paper.

2. Make a red velvet brownie batter by mixing together ½ cup melted unsalted butter, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, ¼ tsp salt, 1 tbsp red food coloring, 1 tsp vanilla extract, and ½ tsp distilled white vinegar in a large bowl

3. Add in 2 eggs, one at a time and stir well to fully incorporate with each egg. 

4. Sift in ¾ cup all-purpose flour and stir until fully mixed in.

5. In a new bowl, beat together 8 oz cream cheese with ¼ cup granulated sugar and ½ tsp vanilla extract with a hand mixer. Add the egg and continue mixing until smooth. Set aside this cheesecake batter.

6. Pour your brownie batter into the prepared baking pan. Leave out ½ cup of batter when pouring.

7. Layer the cheesecake batter evenly over the brownie batter.

8. Place 1 tbsp sized dollops of the reserved brownie batter on top the cheesecake batter. Swirl the cheesecake and brownie batter together with a butter knife or toothpick making a "figure 8" motion.

9. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the middle comes out with only a few moist brownie batter crumbs or thick baked cheesecake stuck to it. Bake longer if it still looks wet.

10. Let it completely cool before taking it out of the pan by lifting out the parchment paper. Cut your brownies into squares and enjoy!

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