Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, combine the melted butter and granulated sugar. Stir until well mixed, then add in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold this mixture into the wet ingredients until combined.
- Stir in the red food coloring until you achieve the desired color.
- In a separate bowl, beat the softened cream cheese with granulated sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
Baking
- Pour ¾ of the brownie batter into the prepared baking pan. Spoon the cheesecake mixture over the brownie layer, followed by the remaining brownie batter.
- Use a knife or skewer to swirl the two mixtures gently, creating the marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, slice your brownies into squares, serve them up, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds before serving.