• First preheat the oven 350F, then spray an 8X8 inch baking pan with non stick cooking spray and line it with parchment paper. This step will allow you to pull out the brownies so easily when it's done.
• bake for 20-25 minutes

Make the red velvet brownies first

• In a large bowl, combine the melted butter and the granulated sugar. Whisk for 2-3 minutes. Add in the 2 eggs and the vanilla extract and whisk again until combined. Lastly add the white vinegar and the red food coloring and mix to combine. This wet mixture will be red and vibrant.
• Sift the flour, cocoa powder, and salt into the wet mixture and gently fold. Do not over mix.
• Spread the red velvet brownie batter on the prepared 8x8 baking pan , saving about 1/4 cup of batter for topping.

Make the cheese cake swirl mixture

• In a small bowl, beat the cream cheese, sugar, egg white, and vanilla extract. Continue mixing until smooth.
• Spread the cheese cake mixture over the brownie batter, top it with the 1/4 cup of brownie batter that we saved before.
• Using a knife of a wooden skewer, gently drag it across the top of the red velvet brownies to create beautiful swirls.
• Bake the brownies for 25-27 minutes or until .a toothpick inserted in the middle comes out clean. Allow the brownies to cool down completely before you try to cut into them.

  I cut mine into heart shapes using a heart cookie cutter but you could also cut them into 16 squares.