Ingredients: For the Brownie Base: - 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/3 cup cocoa powder - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1 tablespoon red food coloring For the Cheesecake Swirl: - 8 ounces cream cheese, softened - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract Instructions: 1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper for easy removal. 2. In a large mixing bowl, combine the melted butter and sugar. Whisk until the mixture is smooth and well combined. 3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until fully incorporated. 4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. 5. In another bowl, prepare the cheesecake swirl by beating the softened cream cheese and granulated sugar together until smooth. Add the egg and vanilla extract, mixing until well blended. 6. Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Dollop spoonfuls of the cheesecake mixture over the brownie layer, then pour the remaining brownie batter on top. 7. Using a knife or a skewer, gently swirl the cheesecake mixture into the brownie batter to create a marbled effect. 8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. 9. Allow the brownies to cool in the pan before slicing them into squares. Preparation time: 15 minutes Baking time: 30 minutes Total time: 45 minutes Servings: 16 brownies Calories: Approx. 300 kcal per brownie
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