Red Velvet Cheesecake Swirl Brownies

• cup butter↗1⁄2 cup
• ounces semi-sweet chocolate chips↗2 ounces
• cup sugar↗1 cup
• eggs↗2
• teaspoon vanilla extract↗1 teaspoon
• teaspoons red food coloring↗1 1⁄2 teaspoons
• cup all-purpose flour↗2⁄3 cup
• teaspoon salt↗1⁄4 teaspoon
• ounces cream cheese, at room temperature↗8 ounces
• cup sugar↗1⁄3 cup
• egg↗1
• teaspoon vanilla extract↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   1. Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with foil and lightly grease.

2. 2

   2. In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.

3. 3

   3. In a large bowl, whisk together the 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and the red food coloring. Add the chocolate-butter mixture and stir until smooth (batter should be red). Add the flour and salt; stir until just combined and no streaks of dry ingredients remain.

4. 4

   4. Pour into prepared baking pan and spread into an even layer; set aside.

5. 5

   5. In a medium bowl, beat the cream cheese, 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla extract until smooth. Drop in dollops onto prepared brownie batter in pan. Using a butter knife, gently swirl to create a marbled effect.

6. 6

   6. Bake for 35-40 minutes, until brownies are set and the edges are lightly browned.

7. 7

   7. Cool in the pan on a rack completely before peeling off foil and cutting into squares.

8. 8

   8. Serve at room temperature or slightly chilled.

9. 9

   9. NOTE: Brownies can be refrigerated, covered, for several days.