1. Preheat the Oven:

First things first, preheat your oven to 350°F (175°C). This ensures that the oven is at the perfect temperature by the time your batter is ready. While the oven is heating up, line an 8×8-inch baking pan with parchment paper. Leave some overhang on the sides of the pan to make it easier to remove the brownies once they’ve cooled. This step will also prevent the brownies from sticking to the pan, giving you a clean, smooth finish when you cut them.

2. Prepare the Red Velvet Brownie Batter:

In a large mixing bowl, whisk together the melted butter and sugar until the mixture is smooth and combined. You should see a glossy texture after mixing for a couple of minutes. Then, add the eggs, vanilla extract, and red food coloring to the bowl. Stir everything together until it’s well incorporated. The red food coloring will turn the batter a vibrant red, giving your brownies their signature hue.

Once the wet ingredients are mixed, sift in the cocoa powder, flour, and salt. Sifting the dry ingredients ensures that there are no lumps in the batter. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Overmixing the batter can result in dense, tough brownies, so stop mixing as soon as everything is incorporated.

3. Make the Cheesecake Layer:

In a separate mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. If you have an electric mixer, this step will be quick and easy. Add the egg and vanilla extract to the cream cheese mixture and beat until it’s smooth and free of lumps. It’s important to make sure the cream cheese is softened before you start, as cold cream cheese can lead to a lumpy mixture. If your cream cheese is too cold, microwave it for 10-15 seconds to soften it before mixing.

4. Assemble the Brownies:

Now that both the brownie and cheesecake layers are ready, it’s time to assemble the brownies. Pour about three-quarters of the red velvet brownie batter into the prepared baking pan. Use a spatula to spread it evenly over the bottom of the pan. Next, carefully pour the cheesecake layer over the brownie batter. Spread it gently to cover the entire surface. Don’t worry about making it perfectly smooth—imperfections add to the rustic charm of these brownies.

Then, drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. This is where the fun part begins! Use a knife, toothpick, or skewer to swirl the red velvet batter through the cheesecake layer. This will create the marbled effect that gives the brownies their stunning appearance. The more you swirl, the more pronounced the marbling will be. Just be careful not to over-swirl, or you’ll end up with a solid layer of pink rather than a marbled design.

5. Bake:

Place the pan in the preheated oven and bake the brownies for 30-35 minutes. You’ll know they’re done when the center is set, and a toothpick inserted into the center comes out mostly clean. It’s okay if there are a few moist crumbs on the toothpick—that means the brownies are perfectly fudgy. If the toothpick comes out completely clean, the brownies might be overbaked, so keep an eye on them.

6. Cool:

Once the brownies are done baking, remove them from the oven and let them cool completely in the pan on a wire rack. Cooling the brownies is crucial, as it allows the cheesecake layer to set properly. If you’re in a rush, you can speed up the cooling process by placing the pan in the refrigerator for 30 minutes to an hour. However, for the best results, I recommend letting them cool at room temperature.

7. Serve:

Once your brownies are fully cooled, it’s time to cut them into squares or rectangles. You can serve them as-is, or for an extra indulgent touch, top them with a dollop of whipped cream, a drizzle of chocolate sauce, or a few fresh berries. These brownies are perfect for any occasion and are sure to impress your guests with their rich flavor and beautiful presentation.