Red Velvet Brownies

Preheat your oven to 170°C and line a 8inch x 8inch cm brownie tin with baking paper, letting the edges overhang for easy removal later. Set aside while you prepare the layers.
 
 

In a large mixing bowl, whisk together the melted butter, sugar, and vanilla extract until combined. Add the eggs one at a time, beating well after each addition. Then add in the red food colouring, and give this a good mix until bright red.

Sift in the flour, and cocoa powder. Gently fold the dry ingredients into the wet mixture until combined. Add the white wine vinegar and fold Be careful not to overmix to keep the brownies tender.

For the cheesecake swirl, beat the cream cheese, sugar, egg yolk, and vanilla extract in a separate bowl until smooth and creamy.

Pour about 3/4 of the red velvet brownie batter into the prepared tin and spread it into an even layer. Dollop spoonfuls of the cheesecake mixture evenly over the brownie layer.

Drop spoonfuls of the remaining red velvet batter over the cheesecake layer. Use a skewer or knife to gently swirl the batters together, creating a marbled effect.

Bake in the preheated oven for 30-35 minutes, or until the centre is just set with a slight wobble. Let cool in the tin for 30 minutes before lifting out and cooling completely on a wire rack.