1. Prepare the Brownie Batter

Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper to prevent the brownies from sticking.

In a medium-sized mixing bowl, combine the melted butter and granulated sugar. Stir the mixture well until the sugar is fully incorporated and the butter is smooth.

Add the eggs, one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated into the batter, contributing to a smooth and fudgy texture. Stir in the vanilla extract and red food coloring until the mixture takes on a vibrant red hue.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick and fudgy—this is exactly what you want for a rich, dense base.

2. Prepare the Cheesecake Swirl

In a separate bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. You can use a hand mixer or stand mixer for this step to ensure the cream cheese is well-mixed and free of lumps.

Add the egg and vanilla extract to the cream cheese mixture, and continue to mix until everything is fully combined. The cheesecake filling should be smooth and creamy, with no lumps.

3. Assemble the Brownies

Once both the brownie batter and cheesecake mixture are ready, it’s time to assemble the layers. Pour the red velvet brownie batter into the prepared baking pan, spreading it out evenly with a spatula.

Next, drop spoonfuls of the cheesecake mixture on top of the brownie batter. Don’t worry about spreading it evenly just yet; the idea is to create a beautiful swirl effect once the two batters are combined.

Using a knife or toothpick, gently swirl the cheesecake mixture into the brownie batter. Be careful not to overmix; the goal is to create a marbled effect where the red velvet and cheesecake layers are intertwined.

4. Bake the Brownies

Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Keep in mind that the cheesecake layer may remain a little soft, so check the edges to ensure the brownies are set. If the edges are firm, they’re ready to come out of the oven.

Once baked, allow the brownies to cool in the pan for about 10-15 minutes. After that, you can transfer them to a wire rack to cool completely.

5. Cut and Serve the Brownies

Once the brownies have cooled completely, cut them into squares. Depending on your desired portion size, you should be able to cut about 16 pieces from an 8×8-inch pan.

Serve the brownies as they are, or add a scoop of vanilla ice cream or a drizzle of chocolate syrup for extra decadence. Enjoy the creamy and fudgy goodness of the Red Velvet Cheesecake Brownies!