Red Velvet Brownies

 Ingredients: 
2 large eggs
1/2 cup unsalted butter
1 cup granulated sugar
2 tsp vanilla
1/4 cup unsweetened cocoa powder
1/8 tsp salt
1 TBSP liquid red food coloring
3/4 tsp white vinegar
3/4 cup all purpose flour

Ingredients for cheesecake swirl:
8 ounces of softened cream cheese
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla

Directions: 

1. Preheat the oven to 350 degrees. 

2. Spray a 8x8 square baking dish with cooking spray. Cut a piece of parchment paper to fit the bottom and allow two sides to come up a bit like flaps. You will use these to pull the brownies out cleanly once they cool. 

3. In a small bowl, beat 2 eggs together and set aside. 

4. Melt the butter in a large bowl. Then, in this order, mix in 1 cup sugar, 2 tsp vanilla, cocoa powder, food coloring, salt, and vinegar. 

5. Whisk in the eggs and then fold in the flour. Mix until just combined, don't overmix. 

6. Place 75% of the batter in the brownie pan. Save the rest for after you add the cream cheese swirl. 

7. To make the cream cheese swirl, beat the cream cheese, 1/4 cup sugar, egg yolk and 1/2 tsp vanilla until completely smooth - about 1 minutes. 

8. Dollop the cream cheese mixture all throughout the brownie pan. Finish by adding in the rest of the brownie batter. 

9. Now take a butter knife and swirl the mixture together a few times around the pan.  No specific pattern here, just randomly move the knife around slowly to make a little pattern. 

10. Bake for 28-32 minutes or until a toothpick comes out clean. Remove from the oven and set on a cooling rack. Cool completely, then run a knife around the edges and gently pull the brownies out of the pan.  

Keep in an airtight container for up to 1 week.