Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and warm
  • 1 1/2 cups (300g) granulated white sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1.5 tbsp red food coloring gel
  • 1 tsp distilled white vinegar
  • 1/2 tsp fine sea salt
  • 1 1/4 cups (155g) all-purpose flour
  • 8 oz (225g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg yolk
  • 1/2 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, combine the warm melted butter and 1 1/2 cups of granulated sugar. Whisk vigorously until the sugar is partially dissolved.
  3. Bloom the cocoa by whisking 1/4 cup of cocoa powder into the butter mixture until smooth. This releases the deep chocolate flavor.
  4. Add 2 large eggs, 2 tsp vanilla extract, red food coloring gel, and distilled vinegar. Whisk until the color is uniform and the batter is glossy.
  5. Gently fold in the all-purpose flour and sea salt using a silicone spatula until just combined. Do not overmix. Reserve 1/4 cup of this batter for swirling.
  6. Pour the remaining red batter into the prepared pan and spread it into an even layer.
  7. In a medium mixing bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 tsp vanilla extract until completely smooth and creamy.
  8. Dollop the cream cheese mixture and the reserved red batter over the top of the brownie base.
  9. Using a toothpick or butter knife, gently swirl the layers together to create a marbled effect.
  10. Bake for 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.