Ingredients:

  • ½ cup (1 stick) Unsalted Butter, melted
  • 1 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • ½ tsp White Vinegar
  • 1–2 tsp Red Gel Food Colouring
  • ¼ cup Buttermilk
  • ¾ cup All-Purpose Flour, sifted
  • 2 tbsp Unsweetened Cocoa Powder
  • ¼ tsp Fine Sea Salt
  • 8 oz Full-Fat Cream Cheese, fully softened
  • ¼ cup Granulated Sugar
  • 1 Large Egg Yolk
  • ½ tsp Pure Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Preheat the oven to 350°F / 175°C. Line an 8x8 inch pan with parchment paper, ensuring an overhang on two sides to act as a sling. Lightly grease any exposed sides of the pan.
  2. Make the Red Velvet Brownie Batter: Melt the butter and transfer it to a mixing bowl; whisk in 1 cup of granulated sugar. Allow to cool slightly (5 minutes). Whisk in the 2 eggs one at a time until the mixture is glossy. Stir in 1 tsp vanilla, buttermilk, and vinegar. Add the red gel food colouring and stir until vibrant red. In a separate bowl, whisk together the flour, cocoa powder, and ¼ tsp salt. Gently fold the dry ingredients into the wet until just combined; do not overmix.
  3. Prepare the Cheesecake Swirl: Using an electric mixer, beat the softened cream cheese and ¼ cup sugar until completely smooth and creamy. Beat in the egg yolk, ½ tsp vanilla extract, and a pinch of salt until the mixture is uniform and velvety.
  4. Assembly and Swirling: Pour approximately three-quarters (¾) of the Red Velvet Brownie batter into the prepared pan and spread evenly. Gently dollop the entire cream cheese mixture over the brownie base, leaving a half-inch border. Dollop the remaining one-quarter (¼) of the red velvet batter on top in several spots. Use a small knife or wooden skewer to gently drag through the layers, creating a classic marble pattern. Do not over-swirl.
  5. Bake and Finish: Bake for 35 to 40 minutes. The edges should look set, and a skewer inserted into the brownie portion (avoiding the cream cheese center) should come out with moist crumbs attached. Remove from the oven and cool completely in the pan on a wire rack for at least 2–3 hours before using the parchment sling to lift and cut into 12 squares.