Red Velvet Cheesecake Swirl Brownies

Yield

1 8x8-inch pan

20

30

1/2 cup: unsalted butter, melted

1 cup: white sugar

1/4 cup: unsweetened cocoa powder

1 ounce: red food coloring

1 teaspoon: vanilla extract

1 teaspoon: distilled white vinegar

1/4 teaspoon: salt

2: large eggs, slightly beaten

3/4 cup: all-purpose flour

1 (8 ounce) package: cream cheese at room temperature

1/4 cup: white sugar

1: large egg

1/4 teaspoon: vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.

Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.

Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.

Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Calories: 265 kcal

Carbohydrates: 28.4 g

Cholesterol: 94 mg

Fat: 15.7 g

Fiber: 0.8 g

Protein: 4.2 g

Sodium: 123 mg