Ingredients

For the red velvet brownie

• 1 stick butter

• 3 ounces semisweet chocolate chips

• 1 cup flour

• ⅔ cup sugar

• ¼ teaspoon salt

• ¼ cup cocoa powder

• 2 eggs

• 1 teaspoon vanilla extract

• 1 tablespoon red gel food coloring

For cheesecake filling

• 8 ounces cream cheese, softened to room temperature

• 1 egg

• ¼ cup sugar

• ½ teaspoon vanilla extract

Steps

1. To a small pot, add 1 stick of butter and 3 ounces of semi sweet chocolate chips

2. Nestler the smaller pot within a larger pot filled with some water

   1. This is called the double boiler method and will melt the chocolate and butter and prevent burning

3. Place the double boiler on the stove over medium low heat, stirring to combine the chocolate and butter

4. Line an 8 by 8 inch square baking dish with some tin foil and thoroughly grease the foil all over the bottom, edges, and sides with some butter

5. Whisk together 1 cup of flour, ⅔ cup of sugar, ¼ teaspoon of salt, and ¼ cup of cocoa powder in a mixing bowl

6. In a small bowl, whisk together 2 eggs and 1 teaspoon of vanilla extract until combined

7. Pour the melted chocolate and butter over the flour and sugar mixture and stir to combine

8. Add in the beaten eggs with vanilla and 1 tablespoon of red gel food coloring

9. Continue to stir the batter until it is smooth, has no flour or sugar lumps, and the color is evenly distributed

10. Add 8 ounces of softened cream cheese to a separate mixer bowl

11. Affix the paddle attachment to the mixer and beat the cream cheese until it is smooth

    1. Scrape down the sides of the mixer bowl as needed

12. Add 1 egg to the cream cheese, ¼ cup of sugar, and ½ teaspoon of vanilla extract

13. Beat again until everything is smooth and combined 

14. Spoon about two thirds of the brownie batter into the prepared baking dish and spread the batter smooth across the bottom of the pan

15. Then pour the cheesecake filling all over the top of the brownie batter and spread it smooth

16. Spoon small dollops of the remaining brownie batter all over the top of the cheesecake layer

17. Use a butter knife to pull the brownie dollops together with the cheesecake filling and create a swirled appearance

18. Bake the red velvet cheesecake brownies in the oven at 350 degrees Fahrenheit for 30 minutes

19. Remove the brownies from the oven and allow to cool completely

20. Use the edges of the tin foil to lift the brownies up and out of the pan and place on a cutting board to cut, serve, and enjoy!

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