Red Velvet Brownies

HAPPY NATIONAL BROWNIE DAY!

RED VELVET BROWNIES

1 tablespoon unsalted butter, for pan

Brownie Layer:

2 stick unsalted butter

2 cup sugar

2 teaspoon vanilla extract

1/2 cup cocoa powder

Pinch salt

2 tablespoons red food coloring

2 teaspoons vinegar

4 eggs

1 1/2 cups all-purpose flour

Cream Cheese Layer:

16 ounces cream cheese, softened

1/2 cup sugar

2 eggs

1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F.
Butter a 9 x 13-inch baking pan, and set aside.
Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/2 cup of the batter for the top.
Cream cheese layer: Blend together the cream cheese, sugar, eggs, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 40-45 minutes. Remove to a cooling rack and allow them to cool completely before cutting.