½cup(113 g) unsalted butter, melted and slightly cooled
1cup(200 g) granulated sugar
2large eggs, room temperature
1teaspoonred gel food coloring, or 2 teaspoons liquid red food coloring
1teaspoondistilled white vinegar
2teaspoonspure vanilla extract
¾cupall purpose flour
¼cupunsweetened cocoa powder
½teaspoonsalt
Cream Cheese Swirl
1cup(226 g or 8 oz) block cream cheese, room temperature
1large egg, room temperature
¼cupgranulated sugar
½teaspoonpure vanilla extract
Instructions
Preheat oven to 350° F. Line an 8x8 baking pan with parchment paper and set aside.
In a large bowl, whisk together flour, cocoa powder and salt. Set aside.
In a separate large bowl, either by hand or using an electric mixer, whisk together melted butter and sugar until well combined and shiny. Add eggs and whisk vigorously until frothy. Add food gel, white distilled vinegar and vanilla, and mix until incorporated.
Add dry ingredients to wet ingredients and mix just until combined (don’t overmix).
Set aside ¼ cup batter. Pour remaining batter in prepared baking pan. Spread evenly.
For the cream cheese topping, use an electric mixer to beat cream cheese until smooth and creamy. Add egg, sugar and vanilla. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
Drop dollops of cream cheese mixture onto prepared brownie batter. Spread into an even layer. Drop spoonfuls of reserved batter on top. Use a knife to swirl the batter into the cream cheese layer.
Bake the brownies for 25 to 30 minutes. Let the brownies cool completely in the pan before cutting and serving. Store in the refrigerator for up to 1 week.
Notes
Store in an airtight container in the refrigerator for up to 1 week.Freeze in an airtight container for up to 2 months. For best results, wrap bars in plastic wrap to prevent freezer burn. Defrost in the refrigerator before serving.