# Components:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 tsp vanilla extract
05 - 1 tbsp red food coloring
06 - 1/4 tsp salt
07 - 1/2 cup all-purpose flour
08 - 2 tbsp unsweetened cocoa powder
→ Cheesecake Layer
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 tsp vanilla extract
# Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs, vanilla, and red food coloring; mix until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just incorporated—avoid overmixing to maintain fudgy texture.
04 - Reserve 1/4 cup of batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - Beat cream cheese until smooth and creamy. Add sugar, egg, and vanilla; continue beating until no lumps remain.
06 - Pour cheesecake mixture over the brownie batter, spreading into an even layer.
07 - Dollop reserved brownie batter over the cheesecake layer. Drag a knife or skewer through the dollops to create marble patterns.
08 - Bake for 35 minutes until center is set. A toothpick inserted should come out with moist crumbs, not wet batter.
09 - Cool completely in pan on a wire rack. Refrigerate at least 2 hours before cutting into clean squares.
