# What You Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring, liquid or gel
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing edges to overhang for easy removal.
02 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined; avoid overmixing.
04 - Reserve 1/4 cup red velvet batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - Beat softened cream cheese in a medium bowl until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly to the edges.
07 - Dollop reserved red velvet batter in spoonfuls over the cheesecake layer. Using a knife or skewer, drag through batters to create decorative swirls.
08 - Bake for 35 minutes until the center is just set and a toothpick inserted withdraws with a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into 16 squares.
