• First preheat the oven to 325F, then spray an 8X8 inch baking pan with nonstick cooking spray and line it with parchment paper. This step will allow you to pull out the brownies easily when baked.

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, the vanilla extract, vinegar, and food coloring, and whisk again until combined.
  ½ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 2 teaspoon vanilla, 2 teaspoon white vinegar, 1 tablespoon red food coloring
• Sift the flour, cocoa powder, and salt into the wet mixture and gently fold. Do not over mix.
  3 tablespoon cocoa powder, ¾ cup flour
• Spread the red velvet brownie batter on the prepared 8x8 baking pan , saving about ¼ cup of batter for topping.

Make the cheese cake swirl mixture

• In a small bowl, beat the cream cheese, sugar, egg , and vanilla extract. Continue mixing until smooth.
  8 oz cream cheese, 1 egg, ¼ Cup granulated sugar, 1 teaspoon vanilla extract
• Spread the cheese cake mixture over the brownie batter, top it with the ¼ cup of brownie batter that we saved before.
• Using a knife of a wooden skewer, gently swirl it across the top of the red velvet brownies to create beautiful swirls.
• Bake the brownies for 33-35 minutes, you want the edges to be set and the center to be slightly jiggly. Allow the brownies to cool down completely before you try to cut into them. I chill them in the fridge for 1-2 hours before slicing.
• Moisten your sharp knife with a wet paper towel and slice, cleaning the knife between each slice. You can also cut these into heart shapes.