Red Velvet Cheesecake Brownies

Ingredients:

• Red Velvet Brownie Layer
• ¾ cup (94 g) all-purpose flour
• 3 tbsp (24 g) natural cocoa powder
• 1 cup (227 g) unsalted butter
• ½ cup (100 g) light brown sugar
• 1¾ cups (210 g) powdered sugar
• 3 large eggs, room temperature
• Pinch of salt
• 1 tsp vinegar
• 1½ tsp red gel food coloring
• 3 tbsp (41 g) olive oil
• ¾ cup (120 g) semi-sweet chocolate chips
• ⅓ cup (54 g) semi-sweet chocolate, chopped
• 1 tsp vanilla extract
• Cheesecake Layer
• 8 oz cream cheese, room temperature
• ¼ cup (50 g) granulated sugar
• 1 tsp cornstarch
• ½ tsp vanilla extract
• 2 tbsp sour cream, room temperature
• 1 large egg, room temperature

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
2. Cheesecake layer: In a bowl, blend cream cheese, sugar, cornstarch, vanilla, sour cream, and egg until smooth. Set aside.
3. Brownie layer: Brown the butter in a saucepan over medium-low heat, stirring frequently until golden. Transfer to a heatproof bowl.
4. Stir in cocoa powder, olive oil, vanilla, chopped chocolate, vinegar, and red food coloring. Mix well and let cool 15–20 minutes.
5. In another bowl, whisk eggs and brown sugar for 4–6 minutes until pale and thick.
6. Add powdered sugar and mix until fully combined, about 1–2 minutes.
7. Combine the egg mixture with the cooled butter mixture until smooth.
8. Gently fold in flour, salt, and chocolate chips just until combined.
9. Spread half of the brownie batter into the prepared pan.
10. Reserve 2–3 tablespoons of the cheesecake mixture, then spread the remaining cheesecake layer evenly over the brownie batter.
11. Top with the remaining brownie batter and dollop the reserved cheesecake mixture on top. Swirl gently with a knife.
12. Bake for 40–45 minutes, until edges are set and the center is slightly fudgy.
13. Cool completely before slicing.