Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted (113g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs
  • 2 teaspoons vanilla extract (10ml)
  • 1 tablespoon red food coloring (liquid or gel) (15ml)
  • 1/4 cup unsweetened cocoa powder (20g)
  • 3/4 cup all-purpose flour (90g)
  • 1/4 teaspoon salt (1.5g)
  • 1 teaspoon white vinegar (5ml)
  • 8 oz cream cheese, softened (227g)
  • 1/3 cup granulated sugar (67g)
  • 1 large egg
  • 1/2 teaspoon vanilla extract (2.5ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
  2. In a medium bowl, whisk melted butter and sugar until combined.
  3. Add eggs, vanilla, red food coloring, and vinegar; mix until smooth.
  4. Sift in cocoa powder, flour, and salt; stir until just combined. Do not overmix.
  5. Reserve 1/4 cup of the brownie batter and spread the rest into the prepared pan, smoothing the top.
  6. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
  7. Pour the cheesecake layer over the brownie batter in the pan.
  8. Dollop the reserved red velvet batter on top and swirl with a knife or skewer to create a marbled effect.
  9. Bake for 35–40 minutes, or until the center is just set and a toothpick inserted comes out with only moist crumbs.
  10. Cool completely in the pan on a wire rack. For cleaner cuts, chill in the fridge for 1–2 hours before slicing.