1

Preheat oven to 350°F. Line an 8×8 baking pan with foil and spray the foil with non-stick baking spray. Set it aside.

2

Melt butter in a large, microwave-safe bowl. We recommend doing this in 20-second increments until the butter is mostly melted, then stirring the butter together to incorporate any remaining solid pieces.

3

Stir the cocoa powder and brown sugar into the melted butter. Once fully combined, stir in the granulated sugar. The mixture should be at room temperature.

4

Whisk in the eggs one at a time, then stir in salt, vanilla, red food coloring, and vinegar until combined.

5

Stir in the flour until combined but be careful not to overmix. Set brownie batter aside.

6

In a medium bowl, stir the cream cheese, sour cream, sugar, egg yolk, vanilla, and salt together until smooth and creamy. (We recommend a handheld mixer for this, or a fork if the cream cheese is soft enough.)

7

Pour half of the red velvet brownie batter into the prepared 8×8 pan and spread it out to create an even layer. Use a Chinet Crystal® spoon to dollop half of the cream cheese mixture over the batter, placing small spoonfuls about an inch apart across the surface of the brownie batter. Use a knife to gently swirl the cheesecake into the brownie batter.

8

Repeat with remaining brownie batter, followed by remaining cheesecake mixture. Use a Chinet Crystal® knife again to gently mix the cheesecake into the brownie batter, creating a swirled pattern on the top of the batter.

9

Bake at 350°F for 35-40 minutes, or until the center is no longer “jiggly” when gently shaken. Remove from the oven and allow to cool in the pan for ten minutes.

10

Transfer the brownies to a wire rack and allow them to cool for another five minutes. Cut into nine squares and serve warm!