🔥 Get Set Up – Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the brownies out easily later. Grease the uncovered edges with cooking spray and set aside.
🍫 Make the Red Velvet Brownie Batter – In a large bowl, stir together melted butter, sugar, cocoa powder, salt, red food coloring, vanilla, and vinegar until smooth. Add the eggs one at a time, mixing well after each one. Finally, stir in the flour until just combined. Set aside.
🧀 Make the Cheesecake Filling – In another bowl, beat together cream cheese, sugar, and vanilla with a hand mixer until smooth. Add the egg and mix again until creamy.
✨ Assemble & Swirl – Pour most of the red velvet batter into the prepared pan, reserving about ½ cup for later. Spread the cheesecake batter evenly on top. Then, dollop the remaining red velvet batter over the cheesecake layer. Use a butter knife or toothpick to swirl the two together—don’t overdo it, a few figure-eight swirls will do the trick!
⏳ Bake to Perfection – Bake at 350°F for 30 minutes, or until a toothpick inserted in the center comes out with a few moist brownie crumbs or thick cheesecake bits. If it looks too wet, bake for a few more minutes.
⏳ Cool & Slice – Let the brownies cool completely before lifting them out of the pan and cutting into squares.