Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8x8 inch baking pan with parchment paper or cooking spray.
- In a mixing bowl, whisk together melted butter, sugar, cocoa powder, food coloring, vanilla extract, and vinegar until smooth. Add eggs one at a time, whisking after each. Stir in flour and salt until just combined.
- Reserve ¼ cup of brownie batter for swirling later. Spread the remaining batter evenly into the bottom of the pan.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Pour over brownie batter and spread evenly.
- Dollop the reserved brownie batter on top of the cheesecake layer and swirl gently with a toothpick to create a marbled effect.
- Bake in the preheated oven for 30 to 35 minutes until edges are set and center has a slight jiggle.
- Cool completely in the pan, then lift out using parchment, slice into squares, and serve.
Nutrition
Notes
Ensure cream cheese and eggs are at room temperature for a smooth cheesecake layer. Mix until just combined after adding flour to prevent dense brownies. Store in an airtight container for up to 1 week.