# Ingredient List:
→ Red Velvet Brownie Layer
01 - 4 oz 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
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder
→ Cheesecake Layer
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang sides for easy removal.
02 - In a large mixing bowl, whisk melted butter with granulated 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, avoiding overmixing.
04 - Reserve 1/4 cup of red velvet batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly to edges.
07 - Dollop reserved red velvet batter by spoonfuls across the cheesecake surface. Use a knife or skewer to create swirled patterns throughout.
08 - Bake for 35 minutes until the center is just set. A toothpick inserted should come out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.
