Prepare the Brownie Batter

1. Preheat the Oven – Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
2. Mix the Wet Ingredients – In a mixing bowl, whisk together the melted butter, sugar, vanilla extract, red food coloring, and vinegar until well combined.
3. Add the Eggs – Beat in the eggs one at a time, mixing until fully incorporated.
4. Incorporate the Dry Ingredients – In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix!
5. Reserve Some Batter – Scoop out 1/4 cup of the red velvet brownie batter and set it aside for later.

Make the Cheesecake Swirl

1. Beat the Cream Cheese – In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy.
2. Layer the Brownies – Pour the remaining red velvet batter into the prepared baking pan, spreading it evenly.
3. Add the Cheesecake Layer – Spoon the cheesecake mixture over the brownie batter, spreading it gently with a spatula.
4. Swirl the Batter – Dollop the reserved red velvet batter on top of the cheesecake layer. Use a knife or toothpick to create a beautiful marbled effect by swirling the two together.

Bake and Cool

1. Bake – Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
2. Cool Completely – Let the brownies cool in the pan for about 30 minutes before slicing. For the best texture, chill them in the fridge for an hour before serving.