Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel is preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces (227g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, combine the melted butter, granulated sugar, and brown sugar.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a small bowl, whisk together the cocoa powder, red food coloring, vinegar, and baking soda. The mixture will foam.
  5. Add the cocoa mixture to the butter mixture and stir until well combined.
  6. Gently fold in the flour and salt until just combined. Do not overmix.
  7. In a separate bowl, beat together the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract until combined. Chill for 30 minutes.
  8. Pour the brownie batter into the prepared pan.
  9. Drop spoonfuls of the cream cheese filling evenly over the brownie batter. Use a toothpick or skewer to swirl the cream cheese filling into the brownie batter.
  10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  11. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.