Brownies:
- 2 large eggs
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 1/2 tsp gel red food coloring {you’d need to add more liquid coloring since it’s not as potent)
- 3/4 teaspoon white vinegar
- 3/4 cup all-purpose flour
- 1/4 cup mini chocolate chips
Cheesecake swirl:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Preheat the oven to 350F degrees. Spray 8×8 baking pan with nonstick spray or coat with parchment paper. Set aside.
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, reserving about 3-4 TBSP for the top. Pour the mini chocolate chips on top of the brownie batter and gently press/ mix them in a bit using a rubber scraper.
Make the cheesecake swirl. With a mixer (or whisk vigorously be hand) 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 reserved brownie batter. Glide a knife through the layers, creating a swirl pattern.
Bake the brownies for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.
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