Red Velvet Cheesecake Brownies

🧂 Ingredients

• 8 Tablespoons melted butter
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 cup sugar
• 1/4 teaspoon salt
• 1 Tablespoon red food coloring
• 1 teaspoon white vinegar
• 2 eggs
• 3/4 cup all-purpose flour
• 8 ounces softened cream cheese
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat oven to 350-degrees and grease an 8-inch by 8-inch square baking dish.
• 2 Add the cocoa, flour, sugar, eggs, red food coloring, melted butter, salt,
  vanilla extract, and vinegar, and mix well.
• 3 Spread three-fourths of the batter into the baking dish and set aside (reserving
  the small amount to top the cheesecake layer).
• 4 In another bowl, add the cream cheese and mix with an electric mixer.
• 5 Add the eggs, vanilla extract, and sugar and mix well.
• 6 Gently spread over the brownie batter.
• 7 Dollop the remainder of the brownie batter to the top of the cheesecake layer.
• 8 Run a knife through the batter to create a swirl pattern.
• 9 Bake for 30 minutes or until a cake tester comes out clean. (You can bake longer
  if you don't want the brownies to be too fudgy–just mind the top that it doesn't
  brown too much).
• 10 Allow the brownies to cool at room temperature for 30 minutes and move to the
  refrigerator. Cool in the refrigerator for at least one hour. (Be sure the
  bottom of the pan isn't too hot before placing it in the refrigerator or it can
  break the glass).

Nutrition Info