Red Velvet Cheesecake Brownies are bites of heaven with a fudgy red velvet brownie layer topped with a tangy cheesecake swirl.
Preheat oven to 350 degrees F. Prepare an 8” x 8” baking pan. Line it with two long pieces of 8” wide parchment paper laying each in opposite directions extending the ends over each side of the pan tocreate handles. If necessary use cooking spray to stabilize the parchment paper.
In a large mixing bowl add melted butter, sugar and vanilla; with a spatula stir to combine. Add cocoa powder and stir to combine. Add food colouring and vinegar and stir to combine well. Blend in eggs and stir to combine. Add flour and salt and stir until completely combined and smooth.
Into a measuring cup, set aside just under ½ cup of the brownie batter for the topping. Pour the remaining brownie batter into the prepared baking pan and spread evenly. Set aside.
In a medium bowl, using a mixer, blend together cream cheese, sugar and egg until smooth and creamy and no lumps remain.
Drop dollops of the cream cheese mixture on top of the brownie batter base to cover most of the base. Then evenly drop about 12 dollops of the reserved brownie batter on top of the cream cheese. Create the marble swirl with the tip of a chopstick or skewer. Gently swirl the cream cheese topping and dollops of brownie batter in a figure 8 random pattern without disturbing the bottom brownie layer.
Bake for 30 minutes until a toothpick inserted comes out with moist crumbs. Remove from oven to a rack, leave in pan to cool slightly for 1 hour then refrigerate for 2 hours or overnight before cutting. Lift the brownies out of the pan by lifting the parchment paper handles. Cut into 16 squares, wiping the knife clean after each cut. Store the brownies in a covered container in the refrigerator.