Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup (25g) unsweetened cocoa powder, Dutch-processed
  • 1 teaspoon white vinegar
  • 1.5 tablespoons red food coloring gel
  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, whisk the melted butter and 1 cup of granulated sugar vigorously for approximately 2 minutes to ensure the sugar begins to dissolve and aerate.
  3. Whisk in 2 eggs, 1 tablespoon vanilla extract, white vinegar, and red food coloring until the mixture is glossy and bright red.
  4. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture using a silicone spatula until just combined. Reserve about 1/4 cup of this batter for swirling.
  5. In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth and creamy.
  6. Pour the main brownie batter into the prepared pan. Spread the cream cheese mixture evenly over the top. Dollop the reserved 1/4 cup of brownie batter over the cream cheese layer.
  7. Using a butter knife or wooden skewer, gently drag the tip through the dollops to create a marble swirl pattern. Do not over-mix.
  8. Bake for 35 minutes or until the edges are set and the center has a slight jiggle. Allow to cool completely in the pan before slicing into 16 squares.