Red Velvet Cheescake Swirl Brownies

Wouldn't it be awesome if I was actually a food photographer? Sorry about these photos. Remember how these brownies were the most delightful thing ever? They also made feel like I was gonna be in a coma immediately.

Red Velvet Cheesecake Swirl Brownies

2 large egg

1/2 cup (1 stick ) unsalted butter

1 cup granulated sugar

2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon red food coloring
3/4 teaspoon white vinegar
3/4 cup all-purpose flour
8 ounces cream cheese, softened (I used the reduced fat kind)
1/4 cup  sugar
1 egg yolk
1/2 teaspoon vanilla extract

 

 Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside.

1. Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
2. Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
3. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Store brownies at room temperature or in the refrigerator.